Li Pan, Lin Weifeng, Liu Xiong, Li Sha, Luo Lixin, Lin Wei-Tie
Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
College of Light Industry and Food Science, South China University of Technology, Guangzhou, PR China.
Int J Syst Evol Microbiol. 2016 Sep;66(9):3426-3431. doi: 10.1099/ijsem.0.001214. Epub 2016 Jun 5.
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).
从中国谷物醋的传统醋酸发酵培养物中分离出一株革兰氏染色阴性、杆状、具运动性、产芽孢、兼性厌氧的细菌，命名为L14T菌株。基于16S rRNA基因序列的系统发育分析表明，L14T菌株隶属于芽孢杆菌属，与冲绳芽孢杆菌MC10T最为接近，相似度为97.8%。化学分类特征支持该菌株归属于芽孢杆菌属。L14T菌株的极性脂质谱包含主要成分双磷脂酰甘油、磷脂酰乙醇胺和磷脂酰甘油。主要的甲基萘醌是MK-7，主要脂肪酸成分是anteiso-C15 : 0、iso-C15 : 0和C16 : 0。L14T菌株的DNA G+C含量为49.9 mol%。L14T菌株与冲绳芽孢杆菌MC10T之间的DNA-DNA杂交值为51.2%。生理生化测试结果使L14T菌株能够与亲缘关系相近的物种进行表型区分。基于表型和化学分类分析、系统发育分析以及DNA-DNA杂交值，L14T菌株被认为代表芽孢杆菌属的一个新物种，为此提出新名称醋酸芽孢杆菌（Paenibacillus aceti sp. nov.）。模式菌株为L14T（=CGMCC 1.15420T=JCM 31170T）。
