Bacillus glycinifermentans sp. nov., isolated from fermented soybean paste
2015
Kim, Soo Jin | Dunlap, Christopher A. | Kwon, Soon-Wo | Rooney, Alejandro P.
Two independent isolates of a Gram-positive, aerobic, motile rod-shaped bacterium were recovered from soybean-based fermented foodstuffs. Two were isolated from cheonggukjang, a Korean fermented soybean food product. Multilocus sequencing analysis of the 16S rRNA gene and 5 protein coding genes indicated that these strains were most closely related to Bacillus sonorensis KCTC-13918**T and Bacillus licheniformis DSM 13**T. In phenotypic characterization, the novel strains were found to grow between 15-55 'C and to tolerate up to 10% NaCl (w/v). Furthermore, the strains grew in media with pH 5 to 10 (optimal growth at pH 7.0–8.0). The predominant cellular fatty acids were anteiso-C15':'0 (42.35'%) and iso-C15':'0 (22.65'%). The predominant isoprenoid quinone was menaquinone 7 (MK-7). The cell-wall peptidoglycan contained meso-diaminopimelic acid. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine and an unknown glycolipid. The DNA G+C was 45.9 mol%. In addition, to forming a distinct monophyletic cluster in phylogenetic analysis of gene sequence data, the strains differed from the two most closely related species in that they did not metabolize D-maltose, D-trehalose, D-galactose or D-sorbitol. Based upon the consensus of phylogenetic and phenotypic analyses, these strains represent a novel species within the genus Bacillus, for which the name Bacillus glycinifermentans sp. nov. is proposed. The type strain is GO-13T ( = KACC 18425T = NRRL B-65291T).
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