Lactococcus cremoris subsp. sagaensis subsp. nov., Isolated from Naturally Fermented Yogurt.

Authors

Lin Cheng, Tian-Xue Wang, Chun Yan Li, Chaoxin Man, Chun Tao Gu

Published in

Current microbiology. Volume 83. Issue 9. Jul 29, 2026. Epub Jul 29, 2026.

Abstract

Four lactic acid bacteria, designated 1030^T, 1245, X2047 and 5 - 2, from naturally fermented yogurt in Xizang Autonomous Region, PR China, were characterized using a polyphasic approach. The results of 16 S rRNA gene, pheS, recA and rpoB sequence analyses and phylogenomic tree indicated that strains 1030^T, 1245, X2047 and 5 - 2 were most closely related to the type strains of Lactococcus cremoris subsp. cremoris and L. cremoris subsp. tructae. Strains 1030^T, 1245, X2047 and 5 - 2 shared 97.8-98.1% ANI and 81.0-83.1% dDDH values with L. cremoris subsp. cremoris ATCC 19257^T and L. cremoris subsp. tructae DSM 21502^T, indicating that they belonged to L. cremoris. However, phenotypic difference between strains 1030^T, 1245, X2047, 5 - 2 and L. cremoris subsp. cremoris and L. cremoris subsp. tructae was large. Based upon the data obtained in the present study, a novel subspecies, L. cremoris subsp. sagaensis subsp. nov., is proposed and the type strain is 1030^T (= JCM 38217^T=GDMCC 1.6009^T).

PMID:
42527664
Bibliographic data and abstract were imported from PubMed on 30 Jul 2026.

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