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Xiuzhu Dong - One of the best experts on this subject based on the ideXlab platform.
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of the Chinese Academy of Sciences2, Chinese Academy of Sciences, Beijing 100080,
2016Co-Authors: Bin Zhang, Huichun Tong, Xiuzhu Dong, P. R. ChinaAbstract:Pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a Distilled-Spirit-fermenting cella
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Pediococcus ethanolidurans sp. nov., isolated from the walls of a Distilled-Spirit-fermenting cellar.
International Journal of Systematic and Evolutionary Microbiology, 2006Co-Authors: Limeng Liu, Bin Zhang, Huichun Tong, Xiuzhu DongAbstract:Two novel Pediococcus strains, Z-9(T) and Z-17, were isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were Gram-positive, non-spore-forming, non-motile cocci and occurred in pairs or tetrads. The strains were facultatively anaerobic and produced only lactic acid [d(-) and l(+) isomers in the ratio 50 : 50] from glucose fermentation. Catalase activity was not present. Both strains were able to grow in 6.5 % ethanol and at pH 3.5, but not in 4 % NaCl. The mean genomic G+C content of the two strains was 39.5+/-0.5 mol% (39 mol% for the type strain, Z-9(T)). The levels of 16S rRNA gene sequence similarity between the two novel strains and related species of the genus Pediococcus ranged from 98.3 to 98.7 %. The levels of DNA-DNA relatedness between strain Z-9(T) and the phylogenetically closely related pediococci Pediococcus damnosus LMG 11484(T), Pediococcus inopinatus LMG 11409(T), Pediococcus parvulus LMG 11486(T) and Pediococcus cellicola LMG 22956(T) were 14.6, 33, 28.7 and 16.8 %, respectively. On the basis of phenotypic, genotypic and phylogenetic analyses, a novel species, Pediococcus ethanolidurans sp. nov., is proposed, with strain Z-9(T) (=AS 1.3889(T)=LMG 23354(T)) as the type strain.
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Syntrophomonas cellicola sp. nov., a spore-forming syntrophic bacterium isolated from a Distilled-Spirit-fermenting cellar, and assignment of Syntrophospora bryantii to Syntrophomonas bryantii comb. nov.
International Journal of Systematic and Evolutionary Microbiology, 2006Co-Authors: Xiaoli Liu, Xiuzhu DongAbstract:A spore-forming, anaerobic, syntrophic fatty-acid-oxidizing bacterium, strain 19J-3T, was isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were slightly curved rods with a spore at the end of the cell. The optimal temperature for growth was around 37 °C and growth occurred in the range 25–45 °C. The pH range for growth was 6.5–8.5 and the optimum pH was 7.0–7.5. Crotonate was the only substrate that allowed the strain to grow in pure culture. However, the strain could oxidize saturated fatty acids with four to nine carbon atoms syntrophically in co-culture with Methanobacterium formicicum DSM 1535T. The strain was not able to utilize sulfate, sulfite, thiosulfate, DMSO, nitrate, fumarate or Fe(III) as electron acceptor. The DNA base composition was 48.8 mol% G+C. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain 19J-3T was related to members of the family Syntrophomonadaceae and most closely to Syntrophospora bryantii DSM 3014T (94.3 % similarity) and Syntrophomonas wolfei subsp. wolfei DSM 2245T (93.6 % similarity). Considering the phylogenetic relationship and phenotypic features, strain 19J-3T (=CGMCC 1.5041T=JCM 13582T) is designated as the type strain of a novel species of the genus Syntrophomonas, Syntrophomonas cellicola sp. nov. Based on the close phylogenetic relationship between the genera Syntrophospora and Syntrophomonas, the presence of sporulation-specific genes in the genome of Syntrophomonas wolfei subsp. wolfei DSM 2245T and the description of a spore-forming member of Syntrophomonas, ‘Syntrophomonas erecta subsp. sporosyntropha’, we propose the assignment of Syntrophospora bryantii to the genus Syntrophomonas as Syntrophomonas bryantii comb. nov.
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Syntrophomonas cellicola sp. nov., a spore-forming syntrophic bacterium isolated from a Distilled-Spirit-fermenting cellar, and assignment of Syntrophospora bryantii to Syntrophomonas bryantii comb. nov.
International journal of systematic and evolutionary microbiology, 2006Co-Authors: Xiaoli Liu, Xiuzhu DongAbstract:A spore-forming, anaerobic, syntrophic fatty-acid-oxidizing bacterium, strain 19J-3(T), was isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were slightly curved rods with a spore at the end of the cell. The optimal temperature for growth was around 37 degrees C and growth occurred in the range 25-45 degrees C. The pH range for growth was 6.5-8.5 and the optimum pH was 7.0-7.5. Crotonate was the only substrate that allowed the strain to grow in pure culture. However, the strain could oxidize saturated fatty acids with four to nine carbon atoms syntrophically in co-culture with Methanobacterium formicicum DSM 1535(T). The strain was not able to utilize sulfate, sulfite, thiosulfate, DMSO, nitrate, fumarate or Fe(III) as electron acceptor. The DNA base composition was 48.8 mol% G+C. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain 19J-3(T) was related to members of the family Syntrophomonadaceae and most closely to Syntrophospora bryantii DSM 3014(T) (94.3 % similarity) and Syntrophomonas wolfei subsp. wolfei DSM 2245(T) (93.6 % similarity). Considering the phylogenetic relationship and phenotypic features, strain 19J-3(T) (=CGMCC 1.5041(T)=JCM 13582(T)) is designated as the type strain of a novel species of the genus Syntrophomonas, Syntrophomonas cellicola sp. nov. Based on the close phylogenetic relationship between the genera Syntrophospora and Syntrophomonas, the presence of sporulation-specific genes in the genome of Syntrophomonas wolfei subsp. wolfei DSM 2245(T) and the description of a spore-forming member of Syntrophomonas, 'Syntrophomonas erecta subsp. sporosyntropha', we propose the assignment of Syntrophospora bryantii to the genus Syntrophomonas as Syntrophomonas bryantii comb. nov.
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pediococcus cellicola sp nov a novel lactic acid coccus isolated from a Distilled Spirit fermenting cellar
International Journal of Systematic and Evolutionary Microbiology, 2005Co-Authors: Bin Zhang, Huichun Tong, Xiuzhu DongAbstract:Two novel Pediococcus strains, Z-1 and Z-8 T , were isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were Gram-positive, non-spore-forming, non-motile cocci, occurring in pairs or tetrads. The strains were facultatively anaerobic and produced 50% (”)-D-/50% (+)-L-lactic acid exclusively from glucose fermentation, but did not produce catalase. Both strains fermented rhamnose, ribose, xylose, lactose, maltose, trehalose and sucrose, and tolerated 10% ethanol. The mean G+C content of the two strains was 38±1 mol% (37 mol% for the type strain, Z-8 T ). Phylogenetic analysis based on 16S rRNA gene sequences showed that strain Z-8 T clustered within the Pediococcus damnosus–Pediococcus inopinatus–Pediococcus parvulus group, with 98?3–98?5% 16S rRNA gene similarity. DNA–DNA relatedness between strain Z-8 T and P. damnosus LMG 11484 T , P. inopinatus LMG 11409 T and P. parvulus LMG 11486 T was 19±4, 35±5 and 31±5%, respectively. Therefore, based on the distinctive phenotypic characteristics, and genotypic and phylogenetic analyses, a novel Pediococcus species, Pediococcus cellicola sp. nov., is proposed. The type strain is Z-8 T (=AS 1.3787 T =LMG 22956 T ).
Xiaoli Liu - One of the best experts on this subject based on the ideXlab platform.
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Syntrophomonas cellicola sp. nov., a spore-forming syntrophic bacterium isolated from a Distilled-Spirit-fermenting cellar, and assignment of Syntrophospora bryantii to Syntrophomonas bryantii comb. nov.
International Journal of Systematic and Evolutionary Microbiology, 2006Co-Authors: Xiaoli Liu, Xiuzhu DongAbstract:A spore-forming, anaerobic, syntrophic fatty-acid-oxidizing bacterium, strain 19J-3T, was isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were slightly curved rods with a spore at the end of the cell. The optimal temperature for growth was around 37 °C and growth occurred in the range 25–45 °C. The pH range for growth was 6.5–8.5 and the optimum pH was 7.0–7.5. Crotonate was the only substrate that allowed the strain to grow in pure culture. However, the strain could oxidize saturated fatty acids with four to nine carbon atoms syntrophically in co-culture with Methanobacterium formicicum DSM 1535T. The strain was not able to utilize sulfate, sulfite, thiosulfate, DMSO, nitrate, fumarate or Fe(III) as electron acceptor. The DNA base composition was 48.8 mol% G+C. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain 19J-3T was related to members of the family Syntrophomonadaceae and most closely to Syntrophospora bryantii DSM 3014T (94.3 % similarity) and Syntrophomonas wolfei subsp. wolfei DSM 2245T (93.6 % similarity). Considering the phylogenetic relationship and phenotypic features, strain 19J-3T (=CGMCC 1.5041T=JCM 13582T) is designated as the type strain of a novel species of the genus Syntrophomonas, Syntrophomonas cellicola sp. nov. Based on the close phylogenetic relationship between the genera Syntrophospora and Syntrophomonas, the presence of sporulation-specific genes in the genome of Syntrophomonas wolfei subsp. wolfei DSM 2245T and the description of a spore-forming member of Syntrophomonas, ‘Syntrophomonas erecta subsp. sporosyntropha’, we propose the assignment of Syntrophospora bryantii to the genus Syntrophomonas as Syntrophomonas bryantii comb. nov.
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Syntrophomonas cellicola sp. nov., a spore-forming syntrophic bacterium isolated from a Distilled-Spirit-fermenting cellar, and assignment of Syntrophospora bryantii to Syntrophomonas bryantii comb. nov.
International journal of systematic and evolutionary microbiology, 2006Co-Authors: Xiaoli Liu, Xiuzhu DongAbstract:A spore-forming, anaerobic, syntrophic fatty-acid-oxidizing bacterium, strain 19J-3(T), was isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were slightly curved rods with a spore at the end of the cell. The optimal temperature for growth was around 37 degrees C and growth occurred in the range 25-45 degrees C. The pH range for growth was 6.5-8.5 and the optimum pH was 7.0-7.5. Crotonate was the only substrate that allowed the strain to grow in pure culture. However, the strain could oxidize saturated fatty acids with four to nine carbon atoms syntrophically in co-culture with Methanobacterium formicicum DSM 1535(T). The strain was not able to utilize sulfate, sulfite, thiosulfate, DMSO, nitrate, fumarate or Fe(III) as electron acceptor. The DNA base composition was 48.8 mol% G+C. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain 19J-3(T) was related to members of the family Syntrophomonadaceae and most closely to Syntrophospora bryantii DSM 3014(T) (94.3 % similarity) and Syntrophomonas wolfei subsp. wolfei DSM 2245(T) (93.6 % similarity). Considering the phylogenetic relationship and phenotypic features, strain 19J-3(T) (=CGMCC 1.5041(T)=JCM 13582(T)) is designated as the type strain of a novel species of the genus Syntrophomonas, Syntrophomonas cellicola sp. nov. Based on the close phylogenetic relationship between the genera Syntrophospora and Syntrophomonas, the presence of sporulation-specific genes in the genome of Syntrophomonas wolfei subsp. wolfei DSM 2245(T) and the description of a spore-forming member of Syntrophomonas, 'Syntrophomonas erecta subsp. sporosyntropha', we propose the assignment of Syntrophospora bryantii to the genus Syntrophomonas as Syntrophomonas bryantii comb. nov.
Huichun Tong - One of the best experts on this subject based on the ideXlab platform.
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of the Chinese Academy of Sciences2, Chinese Academy of Sciences, Beijing 100080,
2016Co-Authors: Bin Zhang, Huichun Tong, Xiuzhu Dong, P. R. ChinaAbstract:Pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a Distilled-Spirit-fermenting cella
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Pediococcus ethanolidurans sp. nov., isolated from the walls of a Distilled-Spirit-fermenting cellar.
International Journal of Systematic and Evolutionary Microbiology, 2006Co-Authors: Limeng Liu, Bin Zhang, Huichun Tong, Xiuzhu DongAbstract:Two novel Pediococcus strains, Z-9(T) and Z-17, were isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were Gram-positive, non-spore-forming, non-motile cocci and occurred in pairs or tetrads. The strains were facultatively anaerobic and produced only lactic acid [d(-) and l(+) isomers in the ratio 50 : 50] from glucose fermentation. Catalase activity was not present. Both strains were able to grow in 6.5 % ethanol and at pH 3.5, but not in 4 % NaCl. The mean genomic G+C content of the two strains was 39.5+/-0.5 mol% (39 mol% for the type strain, Z-9(T)). The levels of 16S rRNA gene sequence similarity between the two novel strains and related species of the genus Pediococcus ranged from 98.3 to 98.7 %. The levels of DNA-DNA relatedness between strain Z-9(T) and the phylogenetically closely related pediococci Pediococcus damnosus LMG 11484(T), Pediococcus inopinatus LMG 11409(T), Pediococcus parvulus LMG 11486(T) and Pediococcus cellicola LMG 22956(T) were 14.6, 33, 28.7 and 16.8 %, respectively. On the basis of phenotypic, genotypic and phylogenetic analyses, a novel species, Pediococcus ethanolidurans sp. nov., is proposed, with strain Z-9(T) (=AS 1.3889(T)=LMG 23354(T)) as the type strain.
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pediococcus cellicola sp nov a novel lactic acid coccus isolated from a Distilled Spirit fermenting cellar
International Journal of Systematic and Evolutionary Microbiology, 2005Co-Authors: Bin Zhang, Huichun Tong, Xiuzhu DongAbstract:Two novel Pediococcus strains, Z-1 and Z-8 T , were isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were Gram-positive, non-spore-forming, non-motile cocci, occurring in pairs or tetrads. The strains were facultatively anaerobic and produced 50% (”)-D-/50% (+)-L-lactic acid exclusively from glucose fermentation, but did not produce catalase. Both strains fermented rhamnose, ribose, xylose, lactose, maltose, trehalose and sucrose, and tolerated 10% ethanol. The mean G+C content of the two strains was 38±1 mol% (37 mol% for the type strain, Z-8 T ). Phylogenetic analysis based on 16S rRNA gene sequences showed that strain Z-8 T clustered within the Pediococcus damnosus–Pediococcus inopinatus–Pediococcus parvulus group, with 98?3–98?5% 16S rRNA gene similarity. DNA–DNA relatedness between strain Z-8 T and P. damnosus LMG 11484 T , P. inopinatus LMG 11409 T and P. parvulus LMG 11486 T was 19±4, 35±5 and 31±5%, respectively. Therefore, based on the distinctive phenotypic characteristics, and genotypic and phylogenetic analyses, a novel Pediococcus species, Pediococcus cellicola sp. nov., is proposed. The type strain is Z-8 T (=AS 1.3787 T =LMG 22956 T ).
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Lactobacillus concavus sp. nov., isolated from the walls of a Distilled Spirit fermenting cellar in China.
International Journal of Systematic and Evolutionary Microbiology, 2005Co-Authors: Huichun Tong, Xiuzhu DongAbstract:Two novel Lactobacillus strains, C-5-1T and HB5, were isolated from the walls of a Distilled Spirit fermenting cellar in Hebei province, China. The strains were Gram-positive, non-spore-forming, non-motile curved rods and were facultatively anaerobic. They produced 5 % (−)-d/95 % (+)-l lactic acid exclusively from glucose fermentation, but were catalase-negative. Both strains fermented N-acetylglucosamine, arbutin, salicin, cellobiose, maltose, trehalose and β-gentiobiose. The mean DNA G+C content of the two strains was 46·9±0·8 mol% (46·4 mol% for the type strain, C-5-1T). Phylogenetic analysis based on 16S rRNA gene sequence similarity showed that strain C-5-1T was clustered in the Lactobacillus casei/Pediococcus phylogenetic group and was closely related to Pediococcus dextrinicus JCM 5887T (97·9 % similarity), followed by Lactobacillus algidus JCM 10491T (93·9 % similarity). The DNA–DNA relatedness between the type strain C-5-1T and P. dextrinicus JCM 5887T and L. algidus JCM 10491T was only 5·4 and 4·3 %, respectively. Therefore, based on phenotypic, genotypic and phylogenetic analyses, a novel Lactobacillus species, Lactobacillus concavus sp. nov., is proposed. The type strain is C-5-1T (=AS 1.5017T=LMG 22739T).
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Lactobacillus concavus sp. nov., isolated from the walls of a Distilled Spirit fermenting cellar in China.
International journal of systematic and evolutionary microbiology, 2005Co-Authors: Huichun Tong, Xiuzhu DongAbstract:Two novel Lactobacillus strains, C-5-1(T) and HB5, were isolated from the walls of a Distilled Spirit fermenting cellar in Hebei province, China. The strains were Gram-positive, non-spore-forming, non-motile curved rods and were facultatively anaerobic. They produced 5% (-)-D/95% (+)-L lactic acid exclusively from glucose fermentation, but were catalase-negative. Both strains fermented N-acetylglucosamine, arbutin, salicin, cellobiose, maltose, trehalose and beta-gentiobiose. The mean DNA G+C content of the two strains was 46.9+/-0.8 mol% (46.4 mol% for the type strain, C-5-1(T)). Phylogenetic analysis based on 16S rRNA gene sequence similarity showed that strain C-5-1(T) was clustered in the Lactobacillus casei/Pediococcus phylogenetic group and was closely related to Pediococcus dextrinicus JCM 5887(T) (97.9% similarity), followed by Lactobacillus algidus JCM 10491(T) (93.9% similarity). The DNA-DNA relatedness between the type strain C-5-1(T) and P. dextrinicus JCM 5887(T) and L. algidus JCM 10491(T) was only 5.4 and 4.3%, respectively. Therefore, based on phenotypic, genotypic and phylogenetic analyses, a novel Lactobacillus species, Lactobacillus concavus sp. nov., is proposed. The type strain is C-5-1(T) (=AS 1.5017(T)=LMG 22739(T)).
Tadaharu Ueda - One of the best experts on this subject based on the ideXlab platform.
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Hydrogen bonding in alcoholic beverages (Distilled Spirits) and water-ethanol mixtures.
Journal of agricultural and food chemistry, 2005Co-Authors: Akira Nose, Tensei Hamasaki, Masashi Hojo, Ryosuke Kato, Kenta Uehara, Tadaharu UedaAbstract:The hydrogen-bonding properties of water-ethanol of alcoholic beverages and water-ethanol mixtures of the corresponding ethanol contents were examined on the basis of OH proton NMR chemical shifts and the Raman OH stretching spectra of water and ethanol. Japanese shochu, an unaged Distilled Spirit of 25% (v/v) alcoholic content made from various grains, was provided for the samples; it is a high-purity Spirit as it contains only small amounts of dissolved components, like typical vodka, gin, and white rum. The hydrogen-bonding structure in shochu containing some acids was found to be different from that of the water-ethanol mixture with corresponding ethanol content. It was concluded that, by the presence of small amounts of organic acids, the water-ethanol hydrogen-bonding structure was strengthened, at the same time, the proton exchange between water and ethanol molecules was promoted in shochu, compared with the water-ethanol mixture. The NMR chemical shifts of fruit cocktail drinks suggested that the hydrogen bonding of water-ethanol in the solution was developed by organic acids and (poly)phenols from fruit juices.
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Hydrogen bonding in alcoholic beverages (Distilled Spirits) and water-ethanol mixtures. [Erratum: 2005 Dec. 28, v. 53, no. 26, p. 10310.]
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Akira Nose, Tensei Hamasaki, Masashi Hojo, Ryosuke Kato, Kenta Uehara, Tadaharu UedaAbstract:The hydrogen-bonding properties of water-ethanol of alcoholic beverages and water-ethanol mixtures of the corresponding ethanol contents were examined on the basis of OH proton NMR chemical shifts and the Raman OH stretching spectra of water and ethanol. Japanese shochu, an unaged Distilled Spirit of 25% (v/v) alcoholic content made from various grains, was provided for the samples; it is a high-purity Spirit as it contains only small amounts of dissolved components, like typical vodka, gin, and white rum. The hydrogen-bonding structure in shochu containing some acids was found to be different from that of the water-ethanol mixture with corresponding ethanol content. It was concluded that, by the presence of small amounts of organic acids, the water-ethanol hydrogen-bonding structure was strengthened, at the same time, the proton exchange between water and ethanol molecules was promoted in shochu, compared with the water-ethanol mixture. The NMR chemical shifts of fruit cocktail drinks suggested that the hydrogen bonding of water-ethanol in the solution was developed by organic acids and (poly)phenols from fruit juices.
Bin Zhang - One of the best experts on this subject based on the ideXlab platform.
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of the Chinese Academy of Sciences2, Chinese Academy of Sciences, Beijing 100080,
2016Co-Authors: Bin Zhang, Huichun Tong, Xiuzhu Dong, P. R. ChinaAbstract:Pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a Distilled-Spirit-fermenting cella
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Pediococcus ethanolidurans sp. nov., isolated from the walls of a Distilled-Spirit-fermenting cellar.
International Journal of Systematic and Evolutionary Microbiology, 2006Co-Authors: Limeng Liu, Bin Zhang, Huichun Tong, Xiuzhu DongAbstract:Two novel Pediococcus strains, Z-9(T) and Z-17, were isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were Gram-positive, non-spore-forming, non-motile cocci and occurred in pairs or tetrads. The strains were facultatively anaerobic and produced only lactic acid [d(-) and l(+) isomers in the ratio 50 : 50] from glucose fermentation. Catalase activity was not present. Both strains were able to grow in 6.5 % ethanol and at pH 3.5, but not in 4 % NaCl. The mean genomic G+C content of the two strains was 39.5+/-0.5 mol% (39 mol% for the type strain, Z-9(T)). The levels of 16S rRNA gene sequence similarity between the two novel strains and related species of the genus Pediococcus ranged from 98.3 to 98.7 %. The levels of DNA-DNA relatedness between strain Z-9(T) and the phylogenetically closely related pediococci Pediococcus damnosus LMG 11484(T), Pediococcus inopinatus LMG 11409(T), Pediococcus parvulus LMG 11486(T) and Pediococcus cellicola LMG 22956(T) were 14.6, 33, 28.7 and 16.8 %, respectively. On the basis of phenotypic, genotypic and phylogenetic analyses, a novel species, Pediococcus ethanolidurans sp. nov., is proposed, with strain Z-9(T) (=AS 1.3889(T)=LMG 23354(T)) as the type strain.
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pediococcus cellicola sp nov a novel lactic acid coccus isolated from a Distilled Spirit fermenting cellar
International Journal of Systematic and Evolutionary Microbiology, 2005Co-Authors: Bin Zhang, Huichun Tong, Xiuzhu DongAbstract:Two novel Pediococcus strains, Z-1 and Z-8 T , were isolated from a Distilled-Spirit-fermenting cellar in Hebei Province, China. The cells were Gram-positive, non-spore-forming, non-motile cocci, occurring in pairs or tetrads. The strains were facultatively anaerobic and produced 50% (”)-D-/50% (+)-L-lactic acid exclusively from glucose fermentation, but did not produce catalase. Both strains fermented rhamnose, ribose, xylose, lactose, maltose, trehalose and sucrose, and tolerated 10% ethanol. The mean G+C content of the two strains was 38±1 mol% (37 mol% for the type strain, Z-8 T ). Phylogenetic analysis based on 16S rRNA gene sequences showed that strain Z-8 T clustered within the Pediococcus damnosus–Pediococcus inopinatus–Pediococcus parvulus group, with 98?3–98?5% 16S rRNA gene similarity. DNA–DNA relatedness between strain Z-8 T and P. damnosus LMG 11484 T , P. inopinatus LMG 11409 T and P. parvulus LMG 11486 T was 19±4, 35±5 and 31±5%, respectively. Therefore, based on the distinctive phenotypic characteristics, and genotypic and phylogenetic analyses, a novel Pediococcus species, Pediococcus cellicola sp. nov., is proposed. The type strain is Z-8 T (=AS 1.3787 T =LMG 22956 T ).