title: Paenibacillus zeae sp. nov., isolated from maize (Zea mays L.) seeds.
abstract: Four Gram-stain-positive bacterial strains, designated 6R2T, 6R18, 3T2 and 3T10, isolated from seeds of hybrid maize (Zea mays L., Jingke 968) were investigated using a polyphasic taxonomic approach. Cells were aerobic, motile, spore-forming and rod-shaped. Phylogenetic analysis based on 16S rRNA gene sequences indicated that the isolates may represent a novel species of the genus Paenibacillus, the four closest neighbours being Paenibacillus lautus NRRL NRS-666T (97.1 % similarity), Paenibacillus glucanolyticus DSM 5162T (97.0 %), Paenibacillus lactis MB 1871T (97.0 %) and Paenibacillus chibensis JCM 9905T (96.8 %). The DNA G+C content of strain 6R2T was 51.8 mol%. Its polar lipid profile consisted of diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The predominant respiratory quinone was menaquinone 7 (MK-7) and the major fatty acids were anteiso-C15 : 0 and iso-C14 : 0. Strains 6R2T, 6R18, 3T2 and 3T10 were clearly distinguished from the above type strains using phylogenetic analysis, DNA-DNA hybridization, and a range of physiological and biochemical characteristics. It is evident from the genotypic and phenotypic data that strains 6R2T, 6R18, 3T2 and 3T10 represent a novel species of the genus Paenibacillus, for which the name Paenibacillus zeae sp. nov. is proposed. The type strain is 6R2T ( = KCTC 33674T = CICC 23860T).
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.|Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, PR China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Liu
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhai
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, PR China.
authors.forename: Ronghuan
authors.initials: R
authors.lastname: Wang
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Ran
authors.initials: R
authors.lastname: Zhao
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, PR China.
authors.forename: Chuanyong
authors.initials: C
authors.lastname: Chen
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Cao
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Yanhua
authors.initials: Y
authors.lastname: Cao
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, PR China.
authors.forename: Tianjun
authors.initials: T
authors.lastname: Xu
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Ge
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, PR China.
authors.forename: Jiuran
authors.initials: J
authors.lastname: Zhao
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors.forename: Chi
authors.initials: C
authors.lastname: Cheng
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D002681:China; D004269:DNA, Bacterial / Q000235:genetics; D060026:Endophytes / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D005227:Fatty Acids / Q000737:chemistry; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D056507:Paenibacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D010743:Phospholipids / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012639:Seeds / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D024482:Vitamin K 2 / Q000031:analogs & derivatives / Q000737:chemistry; D003313:Zea mays / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; C062629:menaquinone 7