Paenibacillus yunnanensis sp. nov., isolated from Pu'er tea

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor and quality. Currently, some microorganisms in the fermentation systems of traditional Chinese fermented foods are in a state of being unculturable or difficult to culture, which hinders the comprehensive analysis and resource development of the microbial communities in the fermentation systems. This article provides an overview of the uncultured microorganisms in the natural environment, in the fermentation systems of traditional Chinese fermented foods, and the research methods for studying such microorganisms. It also discusses the prospects of utilizing the uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods. The aim is to gain a comprehensive understanding of the microbial diversity and uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods in order to better exploit and utilize these microorganisms and promote the development of traditional Chinese fermented foods.

Paenibacillus sabuli sp. nov., isolated from the South China Sea

A Gram-positive, rod-shaped, motile, spore-forming bacterium, designated strain IB182496T, was isolated from coastal sand of the South China Sea. The strain grew optimally at pH 7.0–9.0, 20–30 °C, and with NaCl 3.0–5.0 %. The predominant menaquinone was MK-7 and the major cellular fatty acids were anteiso-C15 : 0, iso-C16 : 0 and C16 : 0. The polar lipids in the cell wall included diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, three unidentified phospholipids and one unidentified lipid. The comparison of 16S rRNA gene sequences indicated that strain IB182496T was most closely related to ‘Paenibacillus sambharensis’ SMB1 and Paenibacillus tarimensis SA-7-6T with similarities of 95.7 and 95.5 %, respectively. The whole-genome average nucleotide identity values between strain IB182496T and the two reference strains were 70.8 and 70.5%, and the digital DNA–DNA hybridization values were 18.7 and 18.0 %, respectively. Genomic analyses showed that strain IB182496T presented a genome of 6.22 Mbp with chromosomal G+C content of 60.3 %, and a total of 5261 genes were predicted. The combined phylogenetic relatedness, phenotypic and genotypic features supported the conclusion that strain IB182496T should be considered as representing a novel species of the genus Paenibacillus , for which we propose the name Paenibacillus sabuli sp. nov. with the type strain IB182496T (=MCCC 1K04627T=JCM 34216T).

Paenibacillus tianjinensis sp. nov., isolated from corridor air

A Gram-stain-positive, facultatively anaerobic, non-motile, endospore-forming and rod-shaped bacterium, occurring singly or in pairs, designated TB2019^T, was isolated from environmental monitoring samples of corridor air collected at the Tianjin Institute for Drug Control, Tianjin Province (PR China). The isolate was able to grow at 15-40 °C (optimum growth at 37 °C), pH 6.0-8.0 (pH 7.0) and in the presence of 0-2% (w/v) NaCl (0% NaCl). Comparison of 16S rRNA gene sequences indicated that TB2019^T was most closely related to Paenibacillus typhae CGMCC 1.11012^T (98.63%), Paenibacillus albidus Q4-3^T (98.19%), Paenibacillus borealis DSM 13188^T (97.55%), Paenibacillus helianthi P26E^T (97.33%) and Paenibacillus odorifer DSM 15391^T (97.19%). The digital DNA-DNA hybridization and the average nucleotide identity values between TB2019^T and the five type strains mentioned above ranged from 20.7 to 25.0% and 75.2 to 81.3%, respectively, and the genomic DNA G+C content was 49.52 mol%. The diagnostic cell-wall sugar was ribose, and the diagnostic amino acid was meso-diaminopimelic acid. The polar lipids of TB2019^T included diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, three unidentified aminophospholipids and one unidentified phospholipid. MK-7 was the predominant menaquinone, and anteiso-C_15:0 (30.6%) was the major fatty acid. Based on the polyphasic taxonomic data, strain TB2019^T represents a novel species of the genus Paenibacillus, for which the name Paenibacillus tianjinensis sp. nov. is proposed. The type strain is TB2019^T (=CICC 25065^T=JCM 34610^T).

Paenibacillus periandrae sp. nov., isolated from nodules of Periandra mediterranea

A bacterial strain designated PM10T was isolated from root nodules of Periandra mediterranea in Brazil. Phylogenetic analyses based on 16S rRNA gene sequences placed the isolate in the genus Paenibacillus with its closest relatives being Paenibacillus vulneris CCUG 53270T and Paenibacillus yunnanensis YN2T with 95.6 and 95.9% 16S rRNA gene sequence similarity, respectively. The isolate was a Gram-stain-variable, motile, sporulating rod that was catalase-negative and oxidase-positive. Caseinase was positive, amylase was weakly positive and gelatinase was negative. Growth was supported by many carbohydrates and organic acids as carbon sources. MK-7 was the only menaquinone detected and anteiso-C15 : 0 was the major fatty acid. Major polar lipids were diphosphatidylglycerol, phosphatidylmonomethylethanolamine, phosphatidylethanolamine, phosphatidylglycerol and two unidentified lipids. meso-Diaminopimelic acid was detected in the peptidoglycan. The DNA G+C content was 52.9 mol%. Phylogenetic, chemotaxonomic and phenotypic analyses showed that strain PM10T should be considered representative of a novel species of the genus Paenibacillus, for which the name Paenibacillus periandrae sp. nov. is proposed. The type strain is PM10T (=LMG 28691T=CECT 8827T).