Isolation and Characterization of Aneurinibacillus baijiui sp. nov., a Novel Bacterial Species from Fermented Grains of Baijiu Capable of Producing Diverse Flavor Compounds

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Abstract A novel bacterial strain REN35T was isolated from fermented grains of baijiu, a traditional fermented beverage in China. Strain REN35T was Gram-stain-positive, motile, rod-shaped, aerobic bacterium, growing optimally at 30°C, pH 7, and 0.5% NaCl. Strain REN35T was positive for catalase and oxidase. It could hydrolyze Tween 20, but not casein, starch, Tween 40, or Tween 80. The primary fatty acids of strain REN35T were iso-C15:0 and iso-C16:0 and the major menaquinone was MK-7. The 16S rRNA gene sequence analysis showed that strain REN35T belonged to the genus Aneurinibacillus with identity of 97.6, 97.6, and 96.7% to A. migulanus, A. aneurinilyticus, and A. danicus, respectively. The average nucleotide identity (ANI) values and the digital DNA-DNA hybridization (dDDH) values between strain REN35T and the nearest phylogenetic neighbors were in the range of 70.0–75.9 and 18.2–20.9%, respectively. HS-SPME-GC-MS analysis found that strain REN35T produced diverse flavor compounds, including 2,6-dimethylpyrazine. Based on phylogenetic, phenotypic, and chemotaxonomic analyses, it is suggested that strain REN35T represents a novel species in the genus Aneurinibacillus, for which the name Aneurinibacillus baijiui sp. nov. is proposed. The type strain is REN35T (=GDMCC 1.2865T = JCM 35184T).

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