title: Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly.
abstract: A Gram-positive-staining, endospore-forming, facultatively anaerobic, lactic-acid-producing bacterium, strain GD201205T, was isolated from spoiled jelly in China. Strain GD201205T fermented glucose, fructose, mannose, sucrose, raffinose and turanose, but negative for nitrate reduction, catalase and oxidase. The predominant fatty acids of the strain were anteiso-C17 : 0 and anteiso-C15 : 0. Whole-cell hydrolysates contained glycine and alanine with meso-iaminopimelic acid as the diagnostic diamino acid. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, glycolipid 1 and glycolipid 2. The DNA G+C content of strain GD201205T was 48.7 mol%. 16S rRNA gene sequence analysis indicated that the strain belonged to the genus Sporolactobacillus and was most closely related to Sporolactobacillus vineaeKCTC 5376T and Sporolactobacillus putidusJCM 15325T with 16S rRNA gene sequence similarities of 97.5 and 96.9 %, respectively. Levels of DNA-DNA relatedness between strain GD201205T and Sporolactobacillus vineaeKCTC 5376Tand Sporolactobacillus putidusJCM 15325T were 29.2 and 47.6 %, respectively. Phylogenetic analysis based on the 16S rRNA gene and gyrB gene revealed that strain GD201205T was clearly distinct from all related species of the genus Sporolactobacillus. On the basis of the phylogenetic, chemotaxonomic and phenotypic evidence given in this study, strain GD201205T should be classified as a representative of a novel species of the genus Sporolactobacillus for which the name Sporolactobacillus pectinivorans is proposed. The type strain is GD201205T (=CICC 23867T=KCTC 15488T).
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Quan Xue
authors: QX
authors: Lan
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Jing
authors: J
authors: Chen
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Lin
authors: L
authors: Lin
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Xiu Ling
authors: XL
authors: Ye
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Qiong Ying
authors: QY
authors: Yan
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Jian Fei
authors: JF
authors: Huang
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Cong Cong
authors: CC
authors: Liu
authors: Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, Guangdong 518131, PR China.
authors: Guo Wu
authors: GW
authors: Yang
mesh_terms: D056449:Bacillales / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D001421:Bacteria, Anaerobic / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D015373:Bacterial Typing Techniques; D001482:Base Composition; D002681:China; D004269:DNA, Bacterial / Q000235:genetics; D003960:Diaminopimelic Acid / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry; D005516:Food Microbiology; D006017:Glycolipids / Q000737:chemistry; D009693:Nucleic Acid Hybridization; D010743:Phospholipids / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D006017:Glycolipids; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D003960:Diaminopimelic Acid