1887

Abstract

A moderately thermophilic, facultatively anaerobic, amylolytic bacterium was isolated from palm wine, a tropical alcoholic beverage that was sampled in Senegal. The cells were gram positive, catalase positive, non-spore forming, rod shaped, and slightly motile with peritrichous flagella. The strain which we examined did not possess cytochrome and produced -(+)-lactate, acetate, ethanol, and formate but not hydrogen during carbohydrate fermentation. Growth occurred at pH values ranging from 5.4 to 8.5, and optimum growth occurred at around pH 7.0. The optimum temperature for growth was around 50°C, and the upper temperature limit for growth was 58°C. The guanine-plus-cytosine content of the DNA was 38.8 ± 0.2 mol%. A sequence analysis of the 16S rRNA gene revealed that the new organism is closely related phylogenetically to members of genus Bacillus. Despite the lack of spores, we propose that on the basis of phylogenetic characteristics, the new isolate should be classified as a new Bacillus species, Bacillus thermoamylovorans. The type strain is strain DKP (= Collection of Institut Pasteur CNCM 1-1378).

Loading

Article metrics loading...

/content/journal/ijsem/10.1099/00207713-45-1-9
1995-01-01
2024-02-28
Loading full text...

Full text loading...

/deliver/fulltext/ijsem/45/1/ijs-45-1-9.html?itemId=/content/journal/ijsem/10.1099/00207713-45-1-9&mimeType=html&fmt=ahah

References

  1. Abdelal A. G. 1979; Arginine catabolism by microorganisms. Annu. Rev. Microbiol 69:67–70
    [Google Scholar]
  2. Ajayi O. A., Fakiya E. O., Oladopo G. O. 1989; Industrial processing of palm juice and riboflavin loss. Food Chem 34:89–94
    [Google Scholar]
  3. Ash C., Farrow J. A. E., Walksbanks S., Collins M. D. 1991; Phylogenetic heterogeneity of the genus Bacillus revealed by comparative analysis of small-subunit-ribosomal RNA sequences. Lett. Appl. Microbiol 13:202–206
    [Google Scholar]
  4. Balch W. E., Fox G. E., Magrum L. J., Wolfe R. S. 1979; Methanogens: reevaluation of a unique biological group. Microbiol. Rev 43:260–296
    [Google Scholar]
  5. Barre P. 1978; Identification of thermobacteria and homofermentative, thermophilic, pentose-utilizing lactobacilli from high temperature fermenting grape musts. J. Appl. Bacteriol 44:125–129
    [Google Scholar]
  6. Bassir O. 1968; Some Nigerian wines. West Afr. J. Biol. Appl. Chem 10:42–45
    [Google Scholar]
  7. Carlson J., Griffith C. J. 1974; Fermentation products and bacterial yields in glucose-limited and nitrogen-limited cultures of streptococci. Arch. Oral Biol 19:1105–1109
    [Google Scholar]
  8. Claus D., Berkeley R. C. W. 1986; The genus Bacillus. 1105–1127 Sneath P. H. A., Mair N. S., Sharpe M. E., Holt J. G. Bergey’s manual of systematic bacteriology 2 The Williams & Wilkins Co; Baltimore:
    [Google Scholar]
  9. Cord-Ruwisch R. 1985; A quick method for the determination of dissolved and precipitated sulfides in cultures of sulfate-reducing bacteria. J. Microbiol. Methods 4:33–36
    [Google Scholar]
  10. De Soete G. 1983; A least square algorithm for fitting additive trees to proximity data. Psychometrika 48:621–626
    [Google Scholar]
  11. De Vries W., Kapteijn W. M. C., van der Beek E. G., Stouthammer A. H. 1970; Molar growth yields and fermentation balances of Lactobacillus casei 13 in batch cultures and in continuous cultures. J. Gen. Microbiol 63:333–345
    [Google Scholar]
  12. Eze M. O., Ogan A. U. 1988; Sugars of the unfermented sap and the wine from the oil palm, Elaeis guinensis, tree. Plant Foods Hum. Nutr 38:121–126
    [Google Scholar]
  13. Felsentein J. 1993 PHILIP (phylogenetic inference package) version 3.51c Departement of Genetics, University of Washington; Seattle:
    [Google Scholar]
  14. Fox G. E., Pechmann K. J., Woese C. R. 1977; Comparative cataloging of the 16S ribosomal ribonucleic acid: molecular approach to procaryotic systematics. Int. J. Syst. Bacteriol 27:44–57
    [Google Scholar]
  15. Fox G. E., Stackebrandt E., Hespell R. B., Gibson J., Malinoff J., Dyer T. A., Wolfe R. S., Balch W. E., Tanner R. S., Magrum L. J., Zablen L. B., Blakemore R., Gupta R., Bonen L., Lewis B. J., Stahl D. A., Luehrsen K. R., Chen K. N., Woese C. R. 1980; The phylogeny of procaryotes. Science 209:457–463
    [Google Scholar]
  16. Heller R. 1985; Sèves. 764–767 Bersani J., Gall J., Schweizer H., Lardy M. Encyclopaedia universalis 16 Encyclopaedia universalis publisher; Paris:
    [Google Scholar]
  17. Hungate R. E. 1969; A roll-tube method for the cultivation of strict anaerobes. Methods Microbiol 3B:117–132
    [Google Scholar]
  18. Jukes T. H., Cantor C. R. 1969; Evolution of protein molecules. 21–132 Munro H. N. Mammalian protein metabolism Academic Press; New York:
    [Google Scholar]
  19. Kandler O., Weiss N. 1986; The genus Sporolactobacillus. 1139–1141 Sneath P. H. A., Mair N. S., Sharpe M. E., Holt J. G. Bergey’s manual of systematic bacteriology 2 The Williams & Wilkins Co; Baltimore:
    [Google Scholar]
  20. Kandler O., Weiss N. 1986; The genus Lactobacillus. 1209–1219 Sneath P. H. A., Mair N. S., Sharpe M. E., Holt J. G. Bergey’s manual of systematic bacteriology 2 The Williams & Wilkins Co; Baltimore:
    [Google Scholar]
  21. Kunkee R. E., Amerine M. A. 1970; Yeast in wine-making. 10 Rose A. H. The yeast 3 Academic Press; London:
    [Google Scholar]
  22. Larsen N. A., Olsen G. J., Maidak B. L., McCaughey M. J., Overbeek R., Marsh T. J., Woese C. R. 1993; The Ribosomal Database Project. Nucleic Acids Res 21:3021–3023
    [Google Scholar]
  23. Lawson Anani Soh A., Ralambotiana H., Ollivier B., Prensier G., Tine E., Garcia J. L. 1991; Clostridium thermopalmarium sp. nov., a moderately thermophilic butyrate-producing bacterium isolated from palm wine in Senegal. Syst. Appl. Microbiol 14:135–139
    [Google Scholar]
  24. Love C. A., Patel B. K. J., Nichols P. D., Stackebrandt E. 1993; Desulfotomaculum australicum sp. nov., a thermophilic sulfate-reducing bacterium isolated from the Great Artesian Basin of Australia. Syst. Appl. Microbiol 16:244–250
    [Google Scholar]
  25. Macy J. M., Snellen J. E., Hungate R. E. 1972; Use of syringe methods for anaerobiosis. Am. J. Clin. Nutr 25:1318–1323
    [Google Scholar]
  26. Meshbah M., Premachandran U., Whitman W. 1989; Precise measurement of the G+C content of deoxyribonucleic acid by high-performance liquid chromatography. Int. J. Syst. Bacteriol 39:159–167
    [Google Scholar]
  27. Miège J. 1985; Palmales. 454–457 Bersani J., Gall J., Schweizer H., Lardy M. Encyclopaedia universalis 13 Encyclopaedia universalis publisher; Paris:
    [Google Scholar]
  28. Miller T. L., Wolin M. J. 1974; A serum bottle modification of the Hungate technique for cultivating obligate anaerobes. Appl. Microbiol 27:985–987
    [Google Scholar]
  29. Okafor N. 1975; Preliminary microbiological studies on the preservation of palm wine. J. Appl. Bacteriol 38:1–7
    [Google Scholar]
  30. Okafor N. 1975; Microbiology of Nigerian palm wine with particular reference to bacteria. J. Appl. Bacteriol 38:81–88
    [Google Scholar]
  31. Olsen G. J. 1988; Phylogenetic analysis using ribosomal RNA. Methods Enzymol 164:793–812
    [Google Scholar]
  32. Pot B., Ludwig W., Kersters K., Schleifer K. H. 1993; The taxonomy of lactic acid bacteria. 13 De Vuys L., and Vandamme E. J. Bacteriocins of lactic acid bacteria: microbiology, genetics and applications Blackie Academic & Professional; London:
    [Google Scholar]
  33. Pot B., Vandamme P., Kersters K. 1993; Analysis of electrophoretic whole organism protein fingerprints. 493 Goodfellow M., and O’Donnell A. G. Chemical methods in prokaryotic systematics J. Wiley & Sons Ltd; Chichester, United Kingdom:
    [Google Scholar]
  34. Rainey F. A., Ward N. L., Morgan H. W., Toalster R., Stackebrandt E. 1993; Phylogenetic analysis of anaerobic thermophilic bacteria: aid for their reclassification. J. Bacteriol 175:4772–4779
    [Google Scholar]
  35. Redburn A. C., Patel B. K. C. 1993; Phylogenetic analysis of Desulfotomaculum thermobenzoicum using polymerase chain reaction-amplified 16S rRNA-specific DNA. FEMS Microbiol. Lett 113:81–86
    [Google Scholar]
  36. Rhee S. K., Pack M. Y. 1980; Effect of environmental pH on fermentation balance of Lactobacillus bulgaricus. J. Bacteriol 144:217–221
    [Google Scholar]
  37. Rogosa M., Franklin J. G., Perry K. D. 1961; Correlation of the vitamin requirements with cultural and biochemical characters of Lactobacillus spp. J. Gen. Microbiol 25:473–482
    [Google Scholar]
  38. Rokosu A. A., Nwisienyi J. J. 1980; Variation in the components of palm wine during fermentation. Enzyme Microb. Technol 12:63–65
    [Google Scholar]
  39. Schmid U., Giesel H., Schoberth S. M., Sahm H. 1986; Thermoanaerobacter finnii spec. nov., a new ethanologenic sporogenous bacterium. Syst. Appl. Microbiol 8:80–85
    [Google Scholar]
  40. Sedewitz B., Schleifer K. H., Götz F. 1984; Physiological role of pyruvate oxidase in the aerobic metabolism of Lactobacillus plantarum. J. Bacteriol 160:462–465
    [Google Scholar]
  41. Shamala T. R., Sreekantiah K. R. 1988; Microbiological and biochemical studies on traditional Indian palm wine fermentation. Food Microbiol 5:157–162
    [Google Scholar]
  42. Sharpe M. E. 1992; The genus Lactobacillus. 1653–1679 Starr M. P., Stolp H., Triiper H. G., Balows A., Schlegel H. G. The procaryotes 2 Springer Verlag; Berlin:
    [Google Scholar]
  43. Stackebrandt E., Fowler V. J., Woese C. R. 1983; A phylogenetic analysis of lactobacilli, Pediococcus pentosaceus and Leuconostoc mesenteroides. Syst. Appl. Microbiol 4:326–337
    [Google Scholar]
  44. Stackebrandt E., Woese C. R. 1981; The evolution of procaryotes. Symp. Soc. Gen. Microbiol 32:1–31
    [Google Scholar]
  45. Tchiendji C. 1985 Ph.D. thesis, Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires Université de Nancy; France:
    [Google Scholar]
  46. Theivendirarajah K., Christopher R. K. 1987; Microflora and micro-bial activity in palmyrah (Borassus flabellifer) palm wine in Sri Lanka. MIRCEN J 3:23–31
    [Google Scholar]
  47. Thomas T. D., EUwood D. C., Longyear V. M. C. 1979; Change from homo- to heterolactic fermentation by Streptococcus lactis resulting from glucose limitation in anaerobic chemostat cultures. J. Bacteriol 138:109–117
    [Google Scholar]
  48. Tulley P. 1965; How to tap an oil palm. Nigerian Field 30:28–37
    [Google Scholar]
  49. Ukhun M. E., Dibie E. N. 1991; The ascorbic acid contents of selected marketed foods and influence of water activity (aw) during storage. Food Chem 41:277–283
    [Google Scholar]
  50. Van de Peer Y., De Wachter R. 1992; TREECON: a software package for the construction and drawing of evolutionary trees. Comput. Appl. Biosci 9:177–182
    [Google Scholar]
  51. Van Pee W., Swings J. G. 1971; Chemical and microbiological studies on congolese palm wines. East Afr. Agric. For. J 36:311–314
    [Google Scholar]
  52. Vauterin L., Vauterin P. 1992; Computer-aided objective comparison of electrophoresis patterns for grouping and identification of microorganisms. Eur. J. Microbiol 1:37–41
    [Google Scholar]
  53. Winker S., Woese C. R. 1991; A definition of the domains Archaea Bacteria Eucarya in terms of small subunit ribosomal RNA characteristics. Syst. Appl. Microbiol 14:305–310
    [Google Scholar]
http://instance.metastore.ingenta.com/content/journal/ijsem/10.1099/00207713-45-1-9
Loading
/content/journal/ijsem/10.1099/00207713-45-1-9
Loading

Data & Media loading...

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error