Assessing the Role of Myxobacteria Isolates in the Biotransformation of Flavoring Substances

Myxobacteria are well known for producing secondary metabolites with various potential applications, including volatile compounds that serve as flavors, although this capability is less documented. This study characterizes the morphology of six Myxococcus strains (InaCC B1497, B1482, B1498, B1483, B1484, and B1486) obtained from the Indonesian Culture Collection (InaCC) and evaluates their potential for flavor biotransformation. Morphological observations were conducted on fruiting bodies, vegetative cells, myxospores, and colony shapes using dissection and binocular microscopes. All strains were identified as Myxococcus with 99% similarity to Myxococcus stipitatus DSM14675T based on 16S rRNA gene sequencing. Strains InaCC B1484 and B1486 demonstrated the ability to convert geraniol into various terpenes and hydrocarbons, with strain B1486 producing high levels of citral and geranyl oleate, while B1484 yielded significant amounts of geranial and nerol. Both isolates also showed capability for limonene conversion, with B1486 displaying a broader range of aromatic hydrocarbons. Draft genome sequences for strains InaCC B1484 and B1486, each approximately 10.75 Mbp, revealed 99.99% ANI (average nucleotide identity) with each other and 89.5% ANI with the reference genome Myxococcus stipitatus DSM14675T. Both genomes contain genes associated with terpenoid and polyketide biosynthesis, including pathways for geraniol and limonene degradation.