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)

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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

  • @ref: 24145
  • history: <- C. J. Oberg, Weber State Univ., Utah, USA; WDC04

doi: 10.13145/bacdive132356.20230509.8.1

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: 44055
  • gram stain: positive
  • cell length: 1.5-3.0 µm
  • cell width: 0.8-1.2 µm
  • cell shape: rod-shaped
  • motility: no

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

  • @ref: 44055
  • type of spore: spore
  • spore formation: no

halophily

  • @ref: 44055
  • salt: NaCl
  • growth: positive
  • tested relation: growth
  • concentration: 5 %(w/v)

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

  • @ref: 90702
  • straininfo: 394666

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/urlcataloguejournalpubmed
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
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
90702Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.StrainInfo: A central database for resolving microbial strain identifiers10.60712/SI-ID394666.1