%0 Journal Article %A Kim, Byung-Chun %A Jeong, Won-Jin %A Kim, Do Young %A Oh, Hyun-Woo %A Kim, Hyangmi %A Park, Doo-Sang %A Park, Hee-Moon %A Bae, Kyung Sook %T Paenibacillus pueri sp. nov., isolated from Pu'er tea %D 2009 %J International Journal of Systematic and Evolutionary Microbiology, %V 59 %N 5 %P 1002-1006 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.002352-0 %I Microbiology Society, %X Pu'er tea is a fermented drink made from the leaves of the tea plant, Camellia sinensis. Two novel bacteria, designated strains b09i-3T and b13i-1, were isolated during the process of fermentation of this tea. These isolates were Gram-positive, endospore-forming, motile rods that grew at 25–42 °C and pH 5.5–10.4. The DNA G+C content was 56.6–58.4 mol%, the predominant isoprenoid quinone was MK-7 and the predominant cellular fatty acid was anteiso-C15 : 0 (49.0–50 % of the total). Phylogenetic analysis based on 16S rRNA gene sequences showed that strains b09i-3T and b13i-1 shared 99.9 % similarity and were affiliated with a cluster within the family Paenibacillaceae. Strains b09i-3T and b13i-1 were related most closely to Paenibacillus ginsengihumi DCY16T (97 % 16S rRNA gene sequence similarity). Levels of DNA–DNA relatedness between the two novel isolates and P. ginsengihumi DCY16T were below 56 %. The phylogenetic and phenotypic characteristics of these novel isolates allowed them to be distinguished clearly from recognized species of the genus Paenibacillus. Based on these data, strains b09i-3T and b13i-1 are considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus pueri sp. nov. is proposed. The type species is b09i-3T (=KCTC 13223T=CECT 7360T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.002352-0