Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar.
A Gram-stain-negative, rod-shaped, motile, endospore-forming, facultatively anaerobic bacterium, designated strain L14T, was isolated from the traditional acetic acid fermentation culture of Chinese cereal vinegars. Phylogenetic analysis based on 16S rRNA gene sequences showed that strain L14T was affiliated to the genus Paenibacillus, most closely related to Paenibacillus motobuensis MC10T with 97.8 % similarity. Chemotaxonomic characterization supported the allocation of the strain to the genus Paenibacillus. The polar lipid profile of strain L14T contained the major compounds diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol. The predominant menaquinone was MK-7, and the major fatty acid components were anteiso-C15 : 0, iso-C15 : 0 and C16 : 0. The DNA G+C content of strain L14T was 49.9 mol%. The DNA-DNA relatedness value between strain L14T and P. motobuensis MC10T was 51.2 %. The results of physiological and biochemical tests allowed phenotypic differentiation of strain L14T from closely related species. On the basis of phenotypic and chemotaxonomic analyses, phylogenetic analysis and DNA-DNA relatedness values, strain L14T is considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus aceti sp. nov. is proposed. The type strain is L14T (=CGMCC 1.15420T=JCM 31170T).
Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
Pan
P
Li
College of Light Industry and Food Science, South China University of Technology, Guangzhou, PR China.
Weifeng
W
Lin
Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
Xiong
X
Liu
Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
Sha
S
Li
Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
Lixin
L
Luo
Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
Wei-Tie
WT
Lin
D019342:Acetic Acid / Q000737:chemistry; D015373:Bacterial Typing Techniques; D001482:Base Composition; D002681:China; D004269:DNA, Bacterial / Q000235:genetics; D002523:Edible Grain / Q000382:microbiology*; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; 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; D017422:Sequence Analysis, DNA; D024482:Vitamin K 2 / Q000031:analogs & derivatives / Q000737:chemistry
D004269:DNA, Bacterial; D005227:Fatty Acids; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; C062629:menaquinone 7; D019342:Acetic Acid