RT Journal Article SR Electronic(1) A1 Rivas, Raúl A1 García-Fraile, Paula A1 Zurdo-Piñeiro, José Luis A1 Mateos, Pedro F. A1 Martínez-Molina, Eustoquio A1 Bedmar, Eulogio J. A1 Sánchez-Raya, Juan A1 Velázquez, EncarnaYR 2008 T1 Saccharibacillus sacchari gen. nov., sp. nov., isolated from sugar cane JF International Journal of Systematic and Evolutionary Microbiology, VO 58 IS 8 SP 1850 OP 1854 DO https://doi.org/10.1099/ijs.0.65499-0 PB Microbiology Society, SN 1466-5034, AB A bacterial strain designated GR21T was isolated from apoplastic fluid of Saccharum officinarum (sugar cane). Phylogenetic analysis based on 16S rRNA gene sequences showed that the isolate forms a separate branch within the family ‘Paenibacillaceae’, with Paenibacillus as the closest related genus. Within this genus, the closest related species is Paenibacillus xylanilyticus, with 93.4 % similarity to the sequence of the type strain. The isolate has Gram-variable, facultatively anaerobic, rod-shaped cells, motile by polar and subpolar flagella. Round, non-ornamented, central or subterminal spores are formed in unswollen sporangia. The strain is catalase-positive and oxidase-negative on nutrient agar medium. Cellulose and aesculin were hydrolysed, whereas xylan, starch and gelatin were not. Growth was supported by many carbohydrates as carbon sources. Strain GR21T displayed a lipid profile consisting of diphosphatidylglycerol, phosphatidylglycerol, an unknown aminophospholipid, two unknown glycolipids and an unknown phosphoglycolipid. MK-7 was the predominant menaquinone and anteiso-C15 : 0 was the major fatty acid. The DNA G+C content was 57.8 mol%. Phylogenetic and phenotypic analyses, including assimilation of carbon sources and exoenzyme production commonly used for classification within the family ‘Paenibacillaceae’, showed that strain GR21T belongs to a new genus within this family, for which the name Saccharibacillus sacchari gen. nov., sp. nov. is proposed. The type strain of Saccharibacillus sacchari is GR21T (=LMG 24085T =DSM 19268T)., UL https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.65499-0