Paenibacillus relictisesami sp. nov., isolated from sesame oil cake.
A facultatively anaerobic, Gram-stain-positive, rod-shaped bacterium, designated strain KB0549T, was isolated from sesame oil cake. Cells were motile, round-ended rods, and produced central or terminal spores. The cell wall peptidoglycan contained meso-diaminopimelic acid as the diamino acid. The major fatty acids were anteiso-C15:0 and anteiso-C17:0. The DNA G+C content of strain KB0549T was 51.9 mol%. On the basis of 16S rRNA gene sequence phylogeny, strain KB0549T was affiliated with the genus Paenibacillus in the phylum Firmicutes and was most closely related to Paenibacillus cookii with 97.4% sequence similarity. Strain KB0549T was physiologically differentiated from P. cookii by the high content of anteiso-C17:0, inability to grow at 50 °C, spore position, and negative Voges-Proskauer reaction. Based on these unique physiological and phylogenetic characteristics, it is proposed that the isolate represents a novel species, Paenibacillus relictisesami sp. nov.; the type strain is KB0549T (=JCM 18068T=DSM 25385T).
Department of Biomolecular Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-11, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
Takefumi
T
Shimoyama
Department of Biomolecular Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-11, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
Nurziha Binti
NB
Johari
Department of Biomolecular Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-11, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
Atsuki
A
Tsuruya
Kiyomoto Co. Ltd, Totoro 6-1633, Nobeoka, Miyazaki 889-0595, Japan.
Arun
A
Nair
Department of Biomolecular Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-11, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
Toru
T
Nakayama
D001482:Base Composition; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D003960:Diaminopimelic Acid / Q000737:chemistry; D004149:Dioxoles / Q000378:metabolism*; D005227:Fatty Acids / Q000737:chemistry; D005516:Food Microbiology; D005663:Furans / Q000378:metabolism*; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D056507:Paenibacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D010457:Peptidoglycan / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012715:Sesame Oil
D004269:DNA, Bacterial; D004149:Dioxoles; D005227:Fatty Acids; D005663:Furans; D010457:Peptidoglycan; D012336:RNA, Ribosomal, 16S; D003960:Diaminopimelic Acid; C066016:sesaminol; D012715:Sesame Oil