International Journal of Systematic and Evolutionary Microbiology 2014-05-01

Paenibacillus relictisesami sp. nov., isolated from sesame oil cake.

Takefumi Shimoyama, Nurziha Binti Johari, Atsuki Tsuruya, Arun Nair, Toru Nakayama

Index: Int. J. Syst. Evol. Microbiol. 64(Pt 5) , 1534-9, (2014)

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Abstract

A facultatively anaerobic, Gram-stain-positive, rod-shaped bacterium, designated strain KB0549T, was isolated from sesame oil cake. Cells were motile, round-ended rods, and produced central or terminal spores. The cell wall peptidoglycan contained meso-diaminopimelic acid as the diamino acid. The major fatty acids were anteiso-C15:0 and anteiso-C17:0. The DNA G+C content of strain KB0549T was 51.9 mol%. On the basis of 16S rRNA gene sequence phylogeny, strain KB0549T was affiliated with the genus Paenibacillus in the phylum Firmicutes and was most closely related to Paenibacillus cookii with 97.4% sequence similarity. Strain KB0549T was physiologically differentiated from P. cookii by the high content of anteiso-C17:0, inability to grow at 50 °C, spore position, and negative Voges-Proskauer reaction. Based on these unique physiological and phylogenetic characteristics, it is proposed that the isolate represents a novel species, Paenibacillus relictisesami sp. nov.; the type strain is KB0549T (=JCM 18068T=DSM 25385T).

Related Compounds

  • Sesame Oil
  • DL-2,6-Diaminopim...

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