title: Bacillus wiedmannii sp. nov., a psychrotolerant and cytotoxic Bacillus cereus group species isolated from dairy foods and dairy environments.
abstract: A facultatively anaerobic, spore-forming Bacillus strain, FSL W8-0169T, collected from raw milk stored in a silo at a dairy powder processing plant in the north-eastern USA was initially identified as a Bacillus cereus group species based on a partial sequence of the rpoB gene and 16S rRNA gene sequence. Analysis of core genome single nucleotide polymorphisms clustered this strain separately from known B. cereus group species. Pairwise average nucleotide identity blast values obtained for FSL W8-0169T compared to the type strains of existing B. cereus group species were <95 % and predicted DNA-DNA hybridization values were <70 %, suggesting that this strain represents a novel B. cereus group species. We characterized 10 additional strains with the same or closely related rpoB allelic type, by whole genome sequencing and phenotypic analyses. Phenotypic characterization identified a higher content of iso-C16 : 0 fatty acid and the combined inability to ferment sucrose or to hydrolyse arginine as the key characteristics differentiating FSL W8-0169T from other B. cereus group species. FSL W8-0169T is psychrotolerant, produces haemolysin BL and non-haemolytic enterotoxin, and is cytotoxic in a HeLa cell model. The name Bacillus wiedmannii sp. nov. is proposed for the novel species represented by the type strain FSL W8-0169T (=DSM 102050T=LMG 29269T).
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: Rachel A
authors: RA
authors: Miller
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: Sarah M
authors: SM
authors: Beno
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: David J
authors: DJ
authors: Kent
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: Laura M
authors: LM
authors: Carroll
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: Nicole H
authors: NH
authors: Martin
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: Kathryn J
authors: KJ
authors: Boor
authors: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: Jasna
authors: J
authors: Kovac
mesh_terms: D001407:Bacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D001409:Bacillus cereus / Q000235:genetics; D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D003611:Dairy Products / Q000382:microbiology*; D003612:Dairying; D005227:Fatty Acids / Q000737:chemistry; D006367:HeLa Cells; D006801:Humans; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D014481:United States
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S