Stutzerimonas stutzeri is an opportunistic pathogenic bacterium belonging to the Gammaproteobacteria, exhibiting wide distribution in the environment and playing significant ecological roles such as nitrogen fixation or pollutant degradation. Despite its ecological importance, only two S. stutzeri phages have been isolated to date. Here, a novel S. stutzeri phage, vB_PstS_ZQG1, was isolated from the surface seawater of Qingdao, China. Transmission electron microscopy analysis indicates that vB_PstS_ZQG1 has a morphology characterized by a long non-contractile tail. The genomic sequence of vB_PstS_ZQG1 contains a linear, double-strand 61,790-bp with the G+C content of 53.24% and encodes 90 putative open reading frames. Two auxiliary metabolic genes encoding TolA protein and nucleotide pyrophosphohydrolase were identified, which are likely involved in host adaptation and phage reproduction. Phylogenetic and comparative genomic analyses demonstrated that vB_PstS_ZQG1 exhibits low similarity with previously isolated phages or uncultured viruses (average nucleotide identity values range from 21.7 to 29.4), suggesting that it represents a novel viral genus by itself, here named as Fuevirus. Biogeographic analysis showed that vB_PstS_ZQG1 was only detected in epipelagic and mesopelagic zone with low abundance. In summary, our findings of the phage vB_PstS_ZQG1 will provide helpful insights for further research on the interactions between S. stutzeri phages and their hosts, and contribute to discovering unknown viral sequences in the metagenomic database.
The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.