title: Paenibacillus vini sp. nov., isolated from alcohol fermentation pit mud in Sichuan Province, China.
abstract: A novel facultatively anaerobic bacterial strain, designated LAM0504(T), was isolated from a pit mud of Luzhou flavour liquor alcohol fermentation in Sichuan Province, China. Cells of strain LAM0504(T) were observed to be Gram-stain negative, spore-forming, rod shaped and motile by means of peritrichous flagella. Strain LAM0504(T) was found to be able to grow at 20-48 °C (optimum: 30 °C), pH 5.0-9.0 (optimum: 7.0) and 0-3 % NaCl (w/v) (optimum: 1.0 %). The 16S rRNA gene sequence similarity analysis showed that strain LAM0504(T) was most closely related to Paenibacillus konsisdensis JCM 14798(T), Fontibacillus phaseoli LMG 27589(T) and Paenibacillus motobuensis JCM 12774(T), with 97.0, 96.8 and 96.7 % sequence similarity, respectively. The DNA-DNA hybridization value between strain LAM0504(T) and P. konsisdensis JCM 14798(T) was 53.3 ± 1.2 %. The genomic DNA G+C content of strain LAM0504(T) was 43.0 mol% as determined by the Tm method. The major fatty acids of strain LAM0504(T) were identified as anteiso-C15:0, C16:0 and iso-C15:0. The cell-wall peptidoglycan was found to contain meso-diaminopimelic acid. The predominant menaquinone was identified as MK-7. The major polar lipids were found to be diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, two unidentified phospholipids, two unidentified glycolipids and three unidentified lipids. On the basis of its physiological and phylogenetic characteristics, strain LAM0504(T) is concluded to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus vini sp. nov. is proposed. The type strain is LAM0504(T) (=ACCC 06420(T) = JCM 19842(T)).
authors.affiliation: Key Laboratory of Microbial Resources Collection and Preservation, Institute of Agricultural Resources and Regional Planning, CAAS, Beijing, 100081, People's Republic of China.
authors.forename: Xiao-Rong
authors.initials: XR
authors.lastname: Chen
authors.forename: Cheng-Bin
authors.initials: CB
authors.lastname: Shao
authors.forename: Yan-Wei
authors.initials: YW
authors.lastname: Wang
authors.forename: Ming-Xiong
authors.initials: MX
authors.lastname: He
authors.forename: Ke-Dong
authors.initials: KD
authors.lastname: Ma
authors.forename: Hui-Min
authors.initials: HM
authors.lastname: Wang
authors.forename: De-Long
authors.initials: DL
authors.lastname: Kong
authors.forename: Xiang
authors.initials: X
authors.lastname: Guo
authors.forename: Yi-Qing
authors.initials: YQ
authors.lastname: Zhou
authors.forename: Zhi-Yong
authors.initials: ZY
authors.lastname: Ruan
mesh_terms: D000332:Aerobiosis; D000438:Alcohols / Q000378:metabolism; D000693:Anaerobiosis; D015373:Bacterial Typing Techniques; D001482:Base Composition; D002473:Cell Wall / Q000737:chemistry; D002681:China; D016000:Cluster Analysis; D003600:Cytosol / Q000737:chemistry; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D003960:Diaminopimelic Acid / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D006017:Glycolipids / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008124:Locomotion; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D056507:Paenibacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D010457:Peptidoglycan / Q000032:analysis; D010743:Phospholipids / Q000032:analysis; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride / Q000378:metabolism; D013696:Temperature; D024482:Vitamin K 2 / Q000032:analysis
chemical_list: D000438:Alcohols; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D006017:Glycolipids; D010457:Peptidoglycan; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; D012965:Sodium Chloride; D003960:Diaminopimelic Acid