1887

Abstract

Strain BEY10 was isolated from an old fermentation pit, which had been used for the production of Chinese strong-flavoured liquor for over 20 years. The strain was strictly anaerobic, Gram-stain positive, rod-shaped, non-motile and spore-forming. Strain BEY10 grew at temperatures of 22–47 °C (optimum 37 °C), at pH 5.5–9.0 (optimum pH 7.5–8.5) and with NaCl concentrations of 0–4 % (w/v) (optimum 0 %). The isolate was able to utilize glucose, mannitol, lactose, xylose, maltose, glycerol, cellobiose and trehalose as carbon sources for growth. The major end-products from glucose fermentation were ethanol and butyric acid. The polar lipids consisted of phosphatidylglycerol, phosphatidylethanolamine, phospholipids, a glycolipid and an aminolipid. The predominant fatty acids (>10 %) were C, C, C, C and C. The DNA G+C content was 34.4 mol%. Sequence analysis of the 16S rRNA gene indicated that strain BEY10 belongs to the genus in the family . The closest phylogenetic neighbour is DSM 17049, showing 97.6 % 16S rRNA gene sequence similarity with strain BEY10. DNA–DNA relatedness values of strain BEY10 with DSM 17049, DSM 4474 and DSM 10365 were 58.8 %, 57.9 % and 42.2 %, respectively. This characterization based on phylogenetic, phenotypic and chemotaxonomic evidence demonstrated that strain BEY10 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is BEY10 ( = ACCC 00785 = DSM 100320).

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2016-02-01
2019-10-20
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