title: Bacillus vanillea sp. nov., Isolated from the Cured Vanilla Bean.
abstract: A Gram-positive bacterium, designated strain XY18(T), was isolated from a cured vanilla bean in Hainan province, China. Cells were rod-shaped, endospore producing, and peritrichous flagella. Strain XY18(T) grew at salinities of 0-8 % (w/v) NaCl (optimally 1-4 %), pH 4.0-8.0 (optimally 5.0-7.0 %) and temperature range 20-45 °C (optimally 28-35 °C). The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C15:0, iso-C15:0, anteiso-C17:0, and iso-C17:0. Phylogenetic analysis based on 16S rRNA gene sequence indicated that strain XY18(T) was a member of the genus Bacillus, and closely related to B. amyloliquefaciens NBRC 15535(T) and B. siamensis PD-A10(T), with 99.1 and 99.2 % sequence similarity, respectively. However, the DNA-DNA hybridization value between strain XY18(T) and B. amyloliquefaciens NBRC 15535(T) was 35.7 %. The genomic DNA G+C content of strain XY18(T) was 46.4 mol%, significantly differed from B. siamensis PD-A10(T) (41.4 %), which was higher than the range of 4 % indicative of species. On the basis of polyphasic taxonomic study, including phenotypic features, chemotaxonomy, and phylogenetic analyses, strain XY18(T) represents a novel species within the genus Bacillus, for which the name Bacillus vanillea sp. nov. is proposed. The type strain is XY18(T) (=CGMCC 8629 = NCCB 100507).
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
authors.forename: Yong-gan
authors.initials: YG
authors.lastname: Chen
authors.forename: Feng-lin
authors.initials: FL
authors.lastname: Gu
authors.forename: Ji-hua
authors.initials: JH
authors.lastname: Li
authors.forename: Fei
authors.initials: F
authors.lastname: Xu
authors.forename: Shu-zhen
authors.initials: SZ
authors.lastname: He
authors.forename: Yi-ming
authors.initials: YM
authors.lastname: Fang
mesh_terms: D001407:Bacillus / Q000145:classification* / Q000302:isolation & purification / Q000502:physiology; D001482:Base Composition; D004269:DNA, Bacterial; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D031669:Vanilla / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S