Strain identifier

BacDive ID: 132356

Type strain: Yes

Species: Paucilactobacillus wasatchensis

Strain Designation: WDC04

Strain history: <- C. J. Oberg, Weber State Univ., Utah, USA; WDC04

NCBI tax ID(s): 1335616 (species)

For citation purpose refer to the digital object identifier (doi) of the current version.
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General

@ref: 24145

BacDive-ID: 132356

DSM-Number: 29958

keywords: genome sequence, 16S sequence, Bacteria, facultative anaerobe, chemoorganotroph, Gram-positive, rod-shaped, colony-forming

description: Paucilactobacillus wasatchensis WDC04 is a facultative anaerobe, chemoorganotroph, Gram-positive bacterium that forms circular colonies and was isolated from aged Cheddar cheese.

NCBI tax id

  • NCBI tax id: 1335616
  • Matching level: species

strain history: <- C. J. Oberg, Weber State Univ., Utah, USA; WDC04

doi: 10.13145/bacdive132356.20221219.7.1

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Bacilli
  • order: Lactobacillales
  • family: Lactobacillaceae
  • genus: Paucilactobacillus
  • species: Paucilactobacillus wasatchensis
  • full scientific name: Paucilactobacillus wasatchensis (Oberg et al. 2016) Zheng et al. 2020
  • synonyms

    • @ref: 20215
    • synonym: Lactobacillus wasatchensis

@ref: 24145

domain: Bacteria

phylum: Firmicutes

class: Bacilli

order: Lactobacillales

family: Lactobacillaceae

genus: Paucilactobacillus

species: Paucilactobacillus wasatchensis

full scientific name: Paucilactobacillus wasatchensis (Oberg et al. 2016) Zheng et al. 2020

strain designation: WDC04

type strain: yes

Morphology

cell morphology

@refgram staincell lengthcell widthcell shapemotilityconfidence
44055positive1.5-3.0 µm0.8-1.2 µmrod-shapedno
69480positive92.513

colony morphology

  • @ref: 44055
  • colony size: 0.5-1.0 mm
  • colony color: white
  • colony shape: circular
  • incubation period: 2.5 days
  • medium used: MRS agar

Culture and growth conditions

culture medium

@refnamegrowthcompositionlink
44055MRS agaryes
44055MRS-R agaryeswith 1.5 % ribose
24145PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231)yesName: PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Yeast extract 5.0 g/l Na-acetate 5.0 g/l K2HPO4 2.0 g/l (NH4)3 citrate 2.0 g/l Tween 80 1.0 g/l Cysteine hydrochloride 0.5 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled waterhttps://mediadive.dsmz.de/medium/231

culture temp

@refgrowthtypetemperaturerange
44055positivegrowth6-37
44055positiveoptimum23-25
24145positivegrowth25mesophilic

culture pH

  • @ref: 44055
  • ability: positive
  • type: growth
  • pH: 4.0-7.0
  • PH range: acidophile

Physiology and metabolism

oxygen tolerance

  • @ref: 44055
  • oxygen tolerance: facultative anaerobe

nutrition type

  • @ref: 44055
  • type: chemoorganotroph

spore formation

@reftype of sporespore formationconfidence
44055sporeno
69480no98.983

halophily

@refsaltgrowthtested relationconcentrationhalophily levelconfidence
44055NaClpositivegrowth5 %(w/v)
69480non-halophilic93.805

metabolite utilization

@refChebi-IDmetaboliteutilization activitykind of utilization tested
4405528757fructose-builds acid from
4405528260galactose-builds acid from
4405517234glucose-builds acid from
4405517716lactose-builds acid from
44055506227N-acetylglucosamine-builds acid from
4405533942ribose+builds acid from
4405528260galactose+/-builds acid from
68371Potassium 5-ketogluconate-builds acid from
68371Potassium 2-ketogluconate-builds acid from
6837124265gluconate-builds acid from
6837118403L-arabitol-builds acid from
6837118333D-arabitol-builds acid from
6837118287L-fucose-builds acid from
6837128847D-fucose-builds acid from
6837116443D-tagatose-builds acid from
6837162318D-lyxose-builds acid from
6837132528turanose-builds acid from
6837128066gentiobiose-builds acid from
6837117151xylitol-builds acid from
6837128087glycogen-builds acid from
6837128017starch-builds acid from
6837116634raffinose-builds acid from
683716731melezitose-builds acid from
6837115443inulin-builds acid from
6837127082trehalose-builds acid from
6837117992sucrose-builds acid from
6837128053melibiose-builds acid from
6837117716lactose-builds acid from
6837117306maltose-builds acid from
6837117057cellobiose-builds acid from
6837117814salicin-builds acid from
683714853esculin-builds acid from
6837118305arbutin-builds acid from
6837127613amygdalin-builds acid from
6837159640N-acetylglucosamine-builds acid from
68371320061methyl alpha-D-glucopyranoside-builds acid from
6837143943methyl alpha-D-mannoside-builds acid from
6837117924D-sorbitol-builds acid from
6837116899D-mannitol-builds acid from
6837117268myo-inositol-builds acid from
6837116813galactitol-builds acid from
6837162345L-rhamnose-builds acid from
6837117266L-sorbose-builds acid from
6837116024D-mannose-builds acid from
6837115824D-fructose-builds acid from
6837117634D-glucose-builds acid from
6837112936D-galactose-builds acid from
6837174863methyl beta-D-xylopyranoside-builds acid from
6837115963ribitol-builds acid from
6837165328L-xylose-builds acid from
6837165327D-xylose-builds acid from
6837116988D-ribose+builds acid from
6837130849L-arabinose-builds acid from
6837117108D-arabinose-builds acid from
6837117113erythritol-builds acid from
6837117754glycerol-builds acid from

enzymes

@refvalueactivityec
44055catalase-1.11.1.6
44055leucine arylamidase+3.4.11.1
44055valine arylamidase+
44055cystine arylamidase+/-3.4.11.3
44055naphthol-AS-BI-phosphohydrolase+
44055beta-galactosidase+3.2.1.23

API 50CHac

@refQGLYERYDARALARARIBDXYLLXYLADOMDXGALGLUFRUMNESBERHADULINOMANSORMDMMDGNAGAMYARBESCSALCELMALLACMELSACTREINUMLZRAFAMDGLYGXLTGENTURLYXTAGDFUCLFUCDARLLARLGNT2KG5KG
24145-----+--------------------------------------------

Isolation, sampling and environmental information

isolation

@refsample typegeographic locationcountryorigin.countrycontinentenrichment cultureenrichment culture durationenrichment culture temperatureisolation procedure
24145aged Cheddar cheeseUtahUSAUSANorth America
44055aged Cheddar cheese exhibiting late gas defectMRS agar21 days + 5 days + 26 + 25 + 23 and 25homogenized in 2 % (w/w) sterile sodium citrate, diluted, plated and incubated anaerobically in GasPaks (Oxoid). Subcultured in MRS broth containing 0.5 % galactose, 0.5 % ribose, pH 5.2. Subcultured in MRS broth (pH 6.5) with 1.5 % ribose and same media with agar anaerobically (Oxoid GasPak)

isolation source categories

Cat1Cat2Cat3
#Engineered#Food production#Dairy product
#Engineered#Food production#Food

Safety information

risk assessment

  • @ref: 24145
  • biosafety level: 1
  • biosafety level comment: Risk group (German classification)

Sequence information

16S sequences

  • @ref: 24145
  • description: Paucilactobacillus wasatchensis strain WDC04 contig00084, whole genome shotgun sequence
  • accession: NZ_AWTT01000084
  • length: 1778
  • database: ena
  • NCBI tax ID: 1335616

Genome sequences

@refdescriptionaccessionassembly leveldatabaseNCBI tax ID
66792Paucilactobacillus wasatchensis WDC04GCA_000876205contigncbi1335616
66792Paucilactobacillus wasatchensis WDC042627854259draftimg1335616

GC content

@refGC-contentmethod
4405539.8genome sequence analysis
2414539.8sequence analysis

External links

@ref: 24145

culture collection no.: DSM 29958, LMG 28678

straininfo link

@refpassport
20218http://www.straininfo.net/strains/902004
20218http://www.straininfo.net/strains/898122

literature

topicPubmed-IDtitleauthorsjournalDOIyearmeshtopic2
Biotechnology26364109Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.Ortakci F, Broadbent JR, Oberg CJ, McMahon DJJ Dairy Sci10.3168/jds.2015-95562015Animals, Cheese/*microbiology, Colony Count, Microbial, *Fermentation, Food Handling/*methods, Food Microbiology, Lactobacillus/*growth & development, Milk/microbiology, Streptococcus thermophilus/*growth & development, Temperature
Phylogeny26475452Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese.Oberg CJ, Oberg TS, Culumber MD, Ortakci F, Broadbent JR, McMahon DJInt J Syst Evol Microbiol10.1099/ijsem.0.0006892015Bacterial Typing Techniques, Base Composition, Cheese/*microbiology, DNA, Bacterial/genetics, Fatty Acids/chemistry, Fermentation, Lactic Acid/metabolism, Lactobacillus/*classification/genetics/isolation & purification, Molecular Sequence Data, *Phylogeny, RNA, Ribosomal, 16S/genetics, Sequence Analysis, DNAGenetics
Biotechnology32747094Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4.McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJJ Dairy Sci10.3168/jds.2020-185972020Cheese/analysis/*microbiology, Chlorates/chemistry, *Food Microbiology, Hydrogen-Ion Concentration, Lactobacillaceae/*growth & development, Pasteurization
Biotechnology34275634Galactose-positive adjunct cultures prevent gas formation by Paucilactobacillus wasatchensis WDC04 in a model gas production test.Green IR, Oberg CJ, Broadbent JR, Thunell RK, McMahon DJJ Dairy Sci10.3168/jds.2021-204282021Animals, *Cheese/analysis, Food Microbiology, Galactose, *Lactobacillus helveticus, Lactose
Metabolism34304875Gluconate metabolism and gas production by Paucilactobacillus wasatchensis WDC04.Oberg C, Sorensen K, Oberg T, Young S, Domek M, Culumber M, McMahon DJ Dairy Sci10.3168/jds.2021-202322021Animals, *Cheese, Fermentation, Gluconates, LactobacillusBiotechnology
Metabolism35282916Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.McMahon DJ, Sorensen KM, Domek MJ, Dai X, Sharma P, Oberg TS, Oberg CJJ Dairy Sci10.3168/jds.2021-216172022Amino Acids, Animals, Carbon Dioxide, *Cheese/analysis, Food Handling, Galactose/metabolism, Gluconates, Lactobacillus, Lactococcus/metabolism, Ribose, SodiumBiotechnology
Biotechnology35308356Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis.Berthoud H, Wechsler D, Irmler SFront Microbiol10.3389/fmicb.2022.8424032022

Reference

@idauthorstitledoi/urljournalpubmedcatalogue
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ10.1099/ijsem.0.004332
20218Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.StrainInfo introduces electronic passports for microorganisms.10.1016/j.syapm.2013.11.002Syst Appl Microbiol. 37: 42-50 201424321274
24145Curators of the DSMZhttps://www.dsmz.de/collection/catalogue/details/culture/DSM-29958Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 29958)
44055Craig J. Oberg, Taylor S. Oberg, Michele D. Culumber, Fatih Ortakci, Jeffery R. Broadbent and Donald J. McMahonLactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese10.1099/ijsem.0.000689IJSEM 66: 158-164 201626475452
66792Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg OvermannAutomatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information)https://diaspora-project.de/progress.html#genomes
66794Antje Chang, Lisa Jeske, Sandra Ulbrich, Julia Hofmann, Julia Koblitz, Ida Schomburg, Meina Neumann-Schaal, Dieter Jahn, Dietmar SchomburgBRENDA, the ELIXIR core data resource in 2021: new developments and updates10.1093/nar/gkaa1025Nucleic Acids Res. 49: D498-D508 202033211880
68371Automatically annotated from API 50CH acid
69480Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg OvermannPredictions based on genome sequence made in the Diaspora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information)https://diaspora-project.de/progress.html#genomes