title: Scopulibacillus daqui sp. nov., a thermophilic bacterium isolated from high temperature daqu.
abstract: A Gram-stain-positive, facultatively anaerobic, thermophilic bacterium, designated ZQ18-1T, was isolated from a high temperature daqu sample collected from the sesame-flavour liquor-making process. Oval endospores were formed at the centre of cells with swollen sporangia. The isolate was able to grow at temperatures of 20-60 °C (optimum growth at 50 °C), at pH 4-9 (optimum growth at pH 8) and in the presence of 0-10 % (w/v) NaCl (optimum growth with 2 % NaCl). Glucose and galactose were major cell-wall sugars, and meso-diaminopimelic acid was the diagnostic amino acid. The major polar lipids consisted of phosphatidylglycerol, diphosphatidylglycerol and three glycolipids. The major cellular fatty acids were anteiso-C17 : 0 and iso-C16 : 0, and the predominant menaquinone was MK-7. Phylogenetic analysis based on 16S rRNA gene sequences revealed that strain ZQ18-1T was most closely related to Scopulibacillus darangshiensis DLS-06T, Pullulanibacillus pueri YN3T, Tuberibacillus calidus 607T, Pullulanibacillus naganoensis ATCC 53909T, Pullulanibacillus uraniitolerans UG-2T, Sporolactobacillus terrae DSM 11697T and Sporolactobacillus inulinus NRIC 1133T. Strain ZQ18-1T showed low DNA-DNA relatedness (40.7, 23.1, 46.5, 27.2, 45.6, 33.7 and 55.1 %) with the strains mentioned above. Based on morphological characteristics, chemotaxonomic characteristics, DNA-DNA hybridization data and physiological properties, strain ZQ18-1T represents a novel species of the genus Scopulibacillus, for which the name Scopulibacillus daqui sp. nov. is proposed. The type strain is Scopulibacillus daqui ZQ18-1T (=DSM 28236T=CICC 10824T). An emended description of the genus Scopulibacillus is provided.
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Su
authors: S
authors: Yao
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Lei
authors: L
authors: Zhai
authors: Shandong Bandaojing Co., Ltd, Shandong 256300, PR China.
authors: Chunhui
authors: C
authors: Xin
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Yang
authors: Y
authors: Liu
authors: Shandong Bandaojing Co., Ltd, Shandong 256300, PR China.
authors: Ling
authors: L
authors: Xu
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Xin
authors: X
authors: Zhang
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Ting
authors: T
authors: Zhao
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Lu
authors: L
authors: Zhang
authors: China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China.
authors: Chi
authors: C
authors: Cheng
mesh_terms: D056449:Bacillales / 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; D006358:Hot Temperature; D009693:Nucleic Acid Hybridization; D010457:Peptidoglycan / Q000737:chemistry; D010743:Phospholipids / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013171:Spores, Bacterial; D024482:Vitamin K 2 / Q000737:chemistry
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D010457:Peptidoglycan; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; D003960:Diaminopimelic Acid