Thermoactinomyces daqus sp. nov., a thermophilic bacterium isolated from high-temperature Daqu.
Daqu is a fermentation starter used in the production of Chinese liquors. A thermophilic bacterium, designated strain H-18(T), was isolated from a high-temperature Daqu sample collected from the manufacturing process of a sesame-flavoured liquor in Shandong province, China. It was investigated in a taxonomic study using a polyphasic approach. Strain H-18(T) formed white aerial mycelium and greyish-yellow substrate mycelium, bearing single endospores on aerial and substrate hyphae or on unbranched short sporophores. The cell-wall peptidoglycan contained meso-diaminopimelic acid. The major fatty acids were iso-C15 : 0 and iso-C17 : 0. The predominant menaquinone was MK-7. These chemotaxonomic properties are similar to those of members of the genus Thermoactinomyces. The G+C content of the genomic DNA was 49.1 mol%. 16S rRNA gene sequence comparisons indicated that strain H-18(T) was most closely related to Thermoactinomyces vulgaris KCTC 9076(T) (96.42 % similarity), Thermoactinomyces intermedius KCTC 9646(T) (96.06 %), Laceyella putida KCTC 3666(T) (96.32 %) and Laceyella sacchari KCTC 9790(T) (95.55 %). Strain H-18(T) showed low DNA-DNA relatedness (40.8, 33.4, 20.0 and 14.4 %) with the above strains. Based on morphological and chemotaxonomic characteristics, DNA-DNA hybridization data and physiological properties, strain H-18(T) represents a novel species of the genus Thermoactinomyces, for which the name Thermoactinomyces daqus sp. nov. is proposed. The type strain is H-18(T) ( = DSM 45914(T) = CICC 10681(T)).
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.|Academy of Biological Science and Technology, Beijing Forestry University, Beijing 100083, PR China.
Su
S
Yao
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.
Yang
Y
Liu
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.
Mingjuan
M
Zhang
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.
Xin
X
Zhang
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.
Hong
H
Li
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.
Ting
T
Zhao
Shandong Bandaojing Co. Ltd, Shandong 256300, PR China.
Chunhui
C
Xin
Shandong Bandaojing Co. Ltd, Shandong 256300, PR China.
Ling
L
Xu
Academy of Biological Science and Technology, Beijing Forestry University, Beijing 100083, PR China.
Bolin
B
Zhang
China National Research Institute of Food and Fermentation Industries, Beijing 100027, PR China.
Chi
C
Cheng
D000434:Alcoholic Beverages / Q000382:microbiology*; D015373:Bacterial Typing Techniques; D001482:Base Composition; D002681:China; D004269:DNA, Bacterial / Q000235:genetics; D003960:Diaminopimelic Acid / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; D006358:Hot Temperature; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010457:Peptidoglycan / Q000737:chemistry; D010743:Phospholipids / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013171:Spores, Bacterial; D056509:Thermoactinomyces / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D024482:Vitamin K 2 / Q000031:analogs & derivatives / Q000737:chemistry
D004269:DNA, Bacterial; D005227:Fatty Acids; D010457:Peptidoglycan; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; D003960:Diaminopimelic Acid; C062629:menaquinone 7