Zhejiang Province Key Laboratory for Food Safety, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.
Antonie Van Leeuwenhoek. 2012 Nov;102(4):601-9. doi: 10.1007/s10482-012-9755-6. Epub 2012 Jun 10.
A Gram-positive, thermophilic, strictly aerobic bacterium, designated WP-1(T), was isolated from a sediment sample from a hot spring in Fujian province of China and subjected to a polyphasic taxonomic study. Cells of strain WP-1(T) were rods (~0.6-0.8 × 2.5-3.5 μm) and motile by means of peritrichous flagella. Endospores were ellipsoidal in terminal or subterminal positions. Strain WP-1(T) grew at 37-60 °C (optimum 42-45 °C), 0-3 % NaCl (optimum 1 %, w/v) and pH 3.0-9.0 (optimum pH 6.5-7.0). The predominant menaquinone was MK-7. The major fatty acids were anteiso-C(15:0), iso-C(16:0), C(16:0) and anteiso-C(17:0). The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol, two glycolipids, two unidentified phospholipids and two unknown polar lipids. The cell-wall peptidoglycan contained meso-diaminopimelic acid (meso-DAP). The G + C content of the genomic DNA was 52.5 %. Phylogenetic analysis based on the 16S rRNA gene sequence showed that strain WP-1(T) is a member of the genus Paenibacillus and exhibited sequence similarity of 99.3 % to Paenibacillus macerans DSM 24(T) and both strains represented a separate lineage from all other Paenibacillus species. However, the level of DNA-DNA relatedness between strain WP-1(T) and P. macerans DSM 24(T) was 34.0 ± 4.7 %. On the basis of phylogenetic, physiological and chemotaxonomic analysis data, strain WP-1(T) is considered to represent as a novel species of the genus Paenibacillus, for which the name Paenibacillus thermophilus sp. nov., is proposed, with the type strain WP-1(T) (=DSM 24746(T) = JCM 17693(T) = CCTCC AB 2011115(T)).
一株革兰氏阳性、嗜热、严格需氧的细菌，被命名为 WP-1(T)，是从中国福建省温泉的沉积物样本中分离出来的，并进行了多相分类学研究。WP-1(T) 菌株的细胞为杆状（~0.6-0.8 × 2.5-3.5 μm），通过周生鞭毛运动。芽孢呈椭圆形，位于末端或次末端位置。WP-1(T) 菌株在 37-60°C（最适 42-45°C）、0-3%NaCl（最适 1%，w/v）和 pH3.0-9.0（最适 pH6.5-7.0）的条件下生长。主要的膜烯醌是 MK-7。主要脂肪酸为anteiso-C(15:0)、iso-C(16:0)、C(16:0)和anteiso-C(17:0)。极性脂由双磷脂酰甘油、磷脂酰甘油、两种糖脂、两种未鉴定的磷脂和两种未知极性脂组成。细胞壁肽聚糖含有 meso-二氨基庚二酸（meso-DAP）。基因组 DNA 的 G+C 含量为 52.5%。基于 16S rRNA 基因序列的系统发育分析表明，WP-1(T) 菌株是芽胞杆菌属的一个成员，与 Paenibacillus macerans DSM 24(T) 的序列相似性为 99.3%，两株菌都与其他所有芽胞杆菌属的种形成了一个单独的谱系。然而，WP-1(T) 菌株与 P. macerans DSM 24(T) 之间的 DNA-DNA 同源性水平为 34.0±4.7%。基于系统发育、生理和化学分类学分析数据，WP-1(T) 菌株被认为是芽胞杆菌属的一个新种，建议将其命名为嗜热芽胞杆菌（Paenibacillus thermophilus），其模式菌株为 WP-1(T)=DSM 24746=TCC AB 2011115。
