title: Clostridium liquorissp. nov., isolated from a fermentation pit used for the production of Chinese strong-flavoured liquor.
abstract: Strain BEY10Twas isolated from an old fermentation pit, which had been used for the production of Chinese strong-flavoured liquor for over 20 years. The strain was strictly anaerobic, Gram-stain positive, rod-shaped, non-motile and spore-forming. Strain BEY10Tgrew at temperatures of 22-47 °C (optimum 37 °C), at pH 5.5-9.0 (optimum pH 7.5-8.5) and with NaCl concentrations of 0-4 % (w/v) (optimum 0 %). The isolate was able to utilize glucose, mannitol, lactose, xylose, maltose, glycerol, cellobiose and trehalose as carbon sources for growth. The major end-products from glucose fermentation were ethanol and butyric acid. The polar lipids consisted of phosphatidylglycerol, phosphatidylethanolamine, phospholipids, a glycolipid and an aminolipid. The predominant fatty acids (>10 %) were C20 : 0, C18 : 0, C16 : 0, C12 : 0and C14 : 0. The DNA G+C content was 34.4 mol%. Sequence analysis of the 16S rRNA gene indicated that strain BEY10Tbelongs to the genusClostridiumin the familyClostridiaceae. The closest phylogenetic neighbour isClostridium lundenseDSM 17049T, showing 97.6 % 16S rRNA gene sequence similarity with strain BEY10T. DNA-DNA relatedness values of strain BEY10TwithClostridium lundenseDSM 17049T,Clostridium tetanomorphumDSM 4474TandClostridium pascuiDSM 10365Twere 58.8 %, 57.9 % and 42.2 %, respectively. This characterization based on phylogenetic, phenotypic and chemotaxonomic evidence demonstrated that strain BEY10Trepresents a novel species of the genusClostridium, for which the nameClostridium liquorissp. nov. is proposed. The type strain is BEY10T( = ACCC 00785T= DSM 100320T).
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, PR China.|Chengdu Shishi High School, Chengdu 610041, PR China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Yin
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, PR China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Tao
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, PR China.
authors.forename: Xiaoye
authors.initials: X
authors.lastname: Zhu
authors.affiliation: College of Life Science, Sichuan University, Chengdu 610041, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, PR China.
authors.forename: Xiaohong
authors.initials: X
authors.lastname: He
authors.affiliation: Key Laboratory of Development and Application of Rural Renewable Energy, Biogas Institute of Ministry of Agriculture, Chengdu 610041, PR China.
authors.forename: Lei
authors.initials: L
authors.lastname: Cheng
authors.affiliation: Key Laboratory of Development and Application of Rural Renewable Energy, Biogas Institute of Ministry of Agriculture, Chengdu 610041, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Huang
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, PR China.
authors.forename: Daping
authors.initials: D
authors.lastname: Li