sp. nov., isolated from high-temperature , a starter for production of Chinese Jiang-flavour .

A Gram-stain-positive, rod-shaped, endospore-forming, aerobic bacterial strain, designated ZS110521, was isolated from high-temperature , a starter for production of Chinese Jiang-flavour and was characterised by polyphasic taxonomy. This novel isolate grew in the presence of 0-20 % (w/v) NaCl, at pH 6.0-9.0 and 20-50 °C; optimum growth was observed with 8-10 % (w/v) NaCl, at pH 7.0 and 37 °C. A comparative analysis of the 16S rRNA gene sequence (1460 bp) of ZS110521 revealed that it displayed the highest similarity to WD4L-1 (95.5 %), followed by SL-MJ1 (95.4 %) and BH260 (95.2 %). ANI and dDDH values between ZS110521 and other strains of species of the genus were less than 78 and 28 %, respectively. The predominant cellular fatty acids (> 10 %) of ZS110521 were anteiso-C (37.8 %), anteiso-C (28.1 %) and iso-C (15.5 %). The respiratory quinone was identified as menaquinone-7 (MK-7) and the major polar lipids were diphosphatidylglycerol and phosphatidylglycerol. The polyphasic taxonomic data and the results of chemotaxonomic analysis confirmed that ZS110521 represents a novel species, for which the name sp. nov. is proposed. The type strain of this proposed species is ZS110521 (=CGMCC 1.19456 =JCM 35213).