Strain identifier
BacDive ID: 132356
Type strain:
Species: Paucilactobacillus wasatchensis
Strain Designation: WDC04
Strain history: <- C. J. Oberg, Weber State Univ., Utah, USA; WDC04
NCBI tax ID(s): 1335616 (species)
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
@ref | gram stain | cell length | cell width | cell shape | motility | confidence |
---|---|---|---|---|---|---|
44055 | positive | 1.5-3.0 µm | 0.8-1.2 µm | rod-shaped | no | |
69480 | positive | 92.513 |
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
@ref | name | growth | composition | link |
---|---|---|---|---|
44055 | MRS agar | yes | ||
44055 | MRS-R agar | yes | with 1.5 % ribose | |
24145 | PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231) | yes | Name: 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 water | https://mediadive.dsmz.de/medium/231 |
culture temp
@ref | growth | type | temperature | range |
---|---|---|---|---|
44055 | positive | growth | 6-37 | |
44055 | positive | optimum | 23-25 | |
24145 | positive | growth | 25 | mesophilic |
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
@ref | type of spore | spore formation | confidence |
---|---|---|---|
44055 | spore | no | |
69480 | no | 98.983 |
halophily
@ref | salt | growth | tested relation | concentration | halophily level | confidence |
---|---|---|---|---|---|---|
44055 | NaCl | positive | growth | 5 %(w/v) | ||
69480 | non-halophilic | 93.805 |
metabolite utilization
@ref | Chebi-ID | metabolite | utilization activity | kind of utilization tested |
---|---|---|---|---|
44055 | 28757 | fructose | - | builds acid from |
44055 | 28260 | galactose | - | builds acid from |
44055 | 17234 | glucose | - | builds acid from |
44055 | 17716 | lactose | - | builds acid from |
44055 | 506227 | N-acetylglucosamine | - | builds acid from |
44055 | 33942 | ribose | + | builds acid from |
44055 | 28260 | galactose | +/- | builds acid from |
68371 | Potassium 5-ketogluconate | - | builds acid from | |
68371 | Potassium 2-ketogluconate | - | builds acid from | |
68371 | 24265 | gluconate | - | builds acid from |
68371 | 18403 | L-arabitol | - | builds acid from |
68371 | 18333 | D-arabitol | - | builds acid from |
68371 | 18287 | L-fucose | - | builds acid from |
68371 | 28847 | D-fucose | - | builds acid from |
68371 | 16443 | D-tagatose | - | builds acid from |
68371 | 62318 | D-lyxose | - | builds acid from |
68371 | 32528 | turanose | - | builds acid from |
68371 | 28066 | gentiobiose | - | builds acid from |
68371 | 17151 | xylitol | - | builds acid from |
68371 | 28087 | glycogen | - | builds acid from |
68371 | 28017 | starch | - | builds acid from |
68371 | 16634 | raffinose | - | builds acid from |
68371 | 6731 | melezitose | - | builds acid from |
68371 | 15443 | inulin | - | builds acid from |
68371 | 27082 | trehalose | - | builds acid from |
68371 | 17992 | sucrose | - | builds acid from |
68371 | 28053 | melibiose | - | builds acid from |
68371 | 17716 | lactose | - | builds acid from |
68371 | 17306 | maltose | - | builds acid from |
68371 | 17057 | cellobiose | - | builds acid from |
68371 | 17814 | salicin | - | builds acid from |
68371 | 4853 | esculin | - | builds acid from |
68371 | 18305 | arbutin | - | builds acid from |
68371 | 27613 | amygdalin | - | builds acid from |
68371 | 59640 | N-acetylglucosamine | - | builds acid from |
68371 | 320061 | methyl alpha-D-glucopyranoside | - | builds acid from |
68371 | 43943 | methyl alpha-D-mannoside | - | builds acid from |
68371 | 17924 | D-sorbitol | - | builds acid from |
68371 | 16899 | D-mannitol | - | builds acid from |
68371 | 17268 | myo-inositol | - | builds acid from |
68371 | 16813 | galactitol | - | builds acid from |
68371 | 62345 | L-rhamnose | - | builds acid from |
68371 | 17266 | L-sorbose | - | builds acid from |
68371 | 16024 | D-mannose | - | builds acid from |
68371 | 15824 | D-fructose | - | builds acid from |
68371 | 17634 | D-glucose | - | builds acid from |
68371 | 12936 | D-galactose | - | builds acid from |
68371 | 74863 | methyl beta-D-xylopyranoside | - | builds acid from |
68371 | 15963 | ribitol | - | builds acid from |
68371 | 65328 | L-xylose | - | builds acid from |
68371 | 65327 | D-xylose | - | builds acid from |
68371 | 16988 | D-ribose | + | builds acid from |
68371 | 30849 | L-arabinose | - | builds acid from |
68371 | 17108 | D-arabinose | - | builds acid from |
68371 | 17113 | erythritol | - | builds acid from |
68371 | 17754 | glycerol | - | builds acid from |
enzymes
@ref | value | activity | ec |
---|---|---|---|
44055 | catalase | - | 1.11.1.6 |
44055 | leucine arylamidase | + | 3.4.11.1 |
44055 | valine arylamidase | + | |
44055 | cystine arylamidase | +/- | 3.4.11.3 |
44055 | naphthol-AS-BI-phosphohydrolase | + | |
44055 | beta-galactosidase | + | 3.2.1.23 |
API 50CHac
@ref | Q | GLY | ERY | DARA | LARA | RIB | DXYL | LXYL | ADO | MDX | GAL | GLU | FRU | MNE | SBE | RHA | DUL | INO | MAN | SOR | MDM | MDG | NAG | AMY | ARB | ESC | SAL | CEL | MAL | LAC | MEL | SAC | TRE | INU | MLZ | RAF | AMD | GLYG | XLT | GEN | TUR | LYX | TAG | DFUC | LFUC | DARL | LARL | GNT | 2KG | 5KG |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
24145 | - | - | - | - | - | + | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
Isolation, sampling and environmental information
isolation
@ref | sample type | geographic location | country | origin.country | continent | enrichment culture | enrichment culture duration | enrichment culture temperature | isolation procedure |
---|---|---|---|---|---|---|---|---|---|
24145 | aged Cheddar cheese | Utah | USA | USA | North America | ||||
44055 | aged Cheddar cheese exhibiting late gas defect | MRS agar | 21 days + 5 days + 2 | 6 + 25 + 23 and 25 | homogenized 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
Cat1 | Cat2 | Cat3 |
---|---|---|
#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
@ref | description | accession | assembly level | database | NCBI tax ID |
---|---|---|---|---|---|
66792 | Paucilactobacillus wasatchensis WDC04 | GCA_000876205 | contig | ncbi | 1335616 |
66792 | Paucilactobacillus wasatchensis WDC04 | 2627854259 | draft | img | 1335616 |
GC content
@ref | GC-content | method |
---|---|---|
44055 | 39.8 | genome sequence analysis |
24145 | 39.8 | sequence analysis |
External links
@ref: 24145
culture collection no.: DSM 29958, LMG 28678
straininfo link
@ref | passport |
---|---|
20218 | http://www.straininfo.net/strains/902004 |
20218 | http://www.straininfo.net/strains/898122 |
literature
topic | Pubmed-ID | title | authors | journal | DOI | year | mesh | topic2 |
---|---|---|---|---|---|---|---|---|
Biotechnology | 26364109 | Growth 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 DJ | J Dairy Sci | 10.3168/jds.2015-9556 | 2015 | Animals, Cheese/*microbiology, Colony Count, Microbial, *Fermentation, Food Handling/*methods, Food Microbiology, Lactobacillus/*growth & development, Milk/microbiology, Streptococcus thermophilus/*growth & development, Temperature | |
Phylogeny | 26475452 | Lactobacillus 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 DJ | Int J Syst Evol Microbiol | 10.1099/ijsem.0.000689 | 2015 | Bacterial 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, DNA | Genetics |
Biotechnology | 32747094 | Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4. | McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ | J Dairy Sci | 10.3168/jds.2020-18597 | 2020 | Cheese/analysis/*microbiology, Chlorates/chemistry, *Food Microbiology, Hydrogen-Ion Concentration, Lactobacillaceae/*growth & development, Pasteurization | |
Biotechnology | 34275634 | Galactose-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 DJ | J Dairy Sci | 10.3168/jds.2021-20428 | 2021 | Animals, *Cheese/analysis, Food Microbiology, Galactose, *Lactobacillus helveticus, Lactose | |
Metabolism | 34304875 | Gluconate metabolism and gas production by Paucilactobacillus wasatchensis WDC04. | Oberg C, Sorensen K, Oberg T, Young S, Domek M, Culumber M, McMahon D | J Dairy Sci | 10.3168/jds.2021-20232 | 2021 | Animals, *Cheese, Fermentation, Gluconates, Lactobacillus | Biotechnology |
Metabolism | 35282916 | Gas 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 CJ | J Dairy Sci | 10.3168/jds.2021-21617 | 2022 | Amino Acids, Animals, Carbon Dioxide, *Cheese/analysis, Food Handling, Galactose/metabolism, Gluconates, Lactobacillus, Lactococcus/metabolism, Ribose, Sodium | Biotechnology |
Biotechnology | 35308356 | Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis. | Berthoud H, Wechsler D, Irmler S | Front Microbiol | 10.3389/fmicb.2022.842403 | 2022 |
Reference
@id | authors | title | doi/url | journal | pubmed | catalogue |
---|---|---|---|---|---|---|
20215 | Parte, 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 DSMZ | 10.1099/ijsem.0.004332 | |||
20218 | Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P. | StrainInfo introduces electronic passports for microorganisms. | 10.1016/j.syapm.2013.11.002 | Syst Appl Microbiol. 37: 42-50 2014 | 24321274 | |
24145 | Curators of the DSMZ | https://www.dsmz.de/collection/catalogue/details/culture/DSM-29958 | Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 29958) | |||
44055 | Craig J. Oberg, Taylor S. Oberg, Michele D. Culumber, Fatih Ortakci, Jeffery R. Broadbent and Donald J. McMahon | Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese | 10.1099/ijsem.0.000689 | IJSEM 66: 158-164 2016 | 26475452 | |
66792 | Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann | Automatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) | https://diaspora-project.de/progress.html#genomes | |||
66794 | Antje Chang, Lisa Jeske, Sandra Ulbrich, Julia Hofmann, Julia Koblitz, Ida Schomburg, Meina Neumann-Schaal, Dieter Jahn, Dietmar Schomburg | BRENDA, the ELIXIR core data resource in 2021: new developments and updates | 10.1093/nar/gkaa1025 | Nucleic Acids Res. 49: D498-D508 2020 | 33211880 | |
68371 | Automatically annotated from API 50CH acid | |||||
69480 | Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann | Predictions 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 |