title: Zymobacter palmae gen. nov., sp. nov., a new ethanol-fermenting peritrichous bacterium isolated from palm sap.
abstract: Zymobacter palmae gen. nov., sp. nov. was proposed for a new ethanol-fermenting bacterium that was isolated from palm sap in Okinawa Prefecture, Japan. The bacterium is gram-negative, facultatively anaerobic, catalase-positive, oxidase-negative, nonsporeforming and peritrichously flagellated. It requires nicotinic acid for growth. It ferments hexoses, alpha-linked di- and tri-saccharides, and sugar alcohols (fructose, galactose, glucose, mannose, maltose, melibiose, saccharose, raffinose, mannitol and sorbitol). Fifteen percent of maltose in broth medium is effectively fermented, whereas glucose with a concentration higher than 10% delayed growth initiation and decreased growth rates. Maltose is fermented to produce ethanol and CO2 with a trace amount of acids. Approximately 2 mol of ethanol are produced from 1 mol moiety of hexose of maltose. The organism possesses ubiquinone-9. The G + C content of the DNA is 55.8 +/- 0.4 mol%. Major cellular fatty acids were palmitic and oleic acids and cyclopropanic acid of C19:0. Characteristic hydroxylated acid was 3-hydroxy dodecanoic acid. The bacterium is distinct from other ethanol-fermenting bacteria belonging to the genera Zymomonas Kluyver and van Niel 1936 and Saccharobacter Yaping et al. 1990 with respect to chemotaxonomic and other phenotypic characters to warrant to compose a new genus and a new species. The type strain is strain T109 (= IAM 14233).
authors.affiliation: Central Laboratories for Key Technology, Kirin Brewery Co., Ltd., Yokohama, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Okamoto
authors.forename: H
authors.initials: H
authors.lastname: Taguchi
authors.forename: K
authors.initials: K
authors.lastname: Nakamura
authors.forename: H
authors.initials: H
authors.lastname: Ikenaga
authors.forename: H
authors.initials: H
authors.lastname: Kuraishi
authors.forename: K
authors.initials: K
authors.lastname: Yamasato
mesh_terms: D001483:Base Sequence; D017931:DNA Primers / Q000737:chemistry; D000431:Ethanol / Q000378:metabolism*; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D006089:Gram-Negative Anaerobic Bacteria / Q000145:classification* / Q000235:genetics / Q000502:physiology / Q000648:ultrastructure; D008969:Molecular Sequence Data; D012336:RNA, Ribosomal, 16S / Q000737:chemistry; D014197:Trees / Q000382:microbiology*; D017355:Zymomonas / Q000145:classification; D012407:rRNA Operon
chemical_list: D017931:DNA Primers; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D000431:Ethanol