title: Paenibacillus chinensis sp. nov., isolated from maize (Zea mays L.) seeds.
abstract: Four Gram-stain positive bacterial strains, designated as 4R1(T), 4R9, 4L13 and 4L18, isolated from seeds of hybrid maize (Zea mays L., Jingke 968), were investigated using a polyphasic taxonomic approach. The cells were found to be facultatively aerobic, motile, spore-forming and rod-shaped. Phylogenetic analysis based on 16S rRNA gene sequences showed that the isolates should be recognised as a species of the genus Paenibacillus, with two close neighbours being Paenibacillus nicotianae YIM h-19(T) (98.41 % similarity) and Paenibacillus hordei RH-N24(T) (98.37 %). The DNA G+C content of strain 4R1(T) was determined to be 51.6 mol %. Its polar lipid profile was found to consist of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine and an unidentified lipid. The predominant respiratory quinone was identified as MK-7 and the major fatty acids were found to be anteiso-C15:0, anteiso-C12:0, anteiso-C13:0 and anteiso-C11:0. Strains 4R1(T), 4R9, 4L13 and 4L18 were clearly distinguished from the reference 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 4R1(T), 4R9, 4L13 and 4L18 represent a novel species of the genus Paenibacillus, for which the name Paenibacillus chinensis sp. nov. is proposed. The type strain is 4R1(T) (=KCTC 33672(T) = CICC 23864(T)).
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, People's Republic of China. ly81150@163.com.|China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China. ly81150@163.com.
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, People's Republic of China.
authors.forename: Ran
authors.initials: R
authors.lastname: Zhao
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, People's Republic of 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, People's Republic of China.
authors.forename: Su
authors.initials: S
authors.lastname: Yao
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhai
authors.affiliation: China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, People's Republic of 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, People's Republic of China.
authors.forename: Yanhua
authors.initials: Y
authors.lastname: Cao
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, People's Republic of 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, People's Republic of China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Ge
authors.affiliation: Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, People's Republic of China. maizezhao@126.com.
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, People's Republic of China. cheng100027@163.com.
authors.forename: Chi
authors.initials: C
authors.lastname: Cheng
mesh_terms: D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism; D008969:Molecular Sequence Data; D056507:Paenibacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012639:Seeds / Q000382:microbiology*; D003313:Zea mays / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S
keywords: 16S rRNA gene; Maize; Paenibacillus chinensis sp. nov.; Polyphasic taxonomy