Literature DB >> 26971318

Fermentibacillus polygoni gen. nov., sp. nov., an alkaliphile that reduces indigo dye.

Kikue Hirota1, Kenichi Aino1,2, Isao Yumoto1,2.   

Abstract

Facultatively alkaliphilic strains, designated as strains IEB3T and IEB14, were isolated as indigo-reducing strains from a fermented Polygonum indigo (Polygonum tinctorium Lour) liquor sample prepared in our laboratory using a medium containing an indigo fermentation liquor as a sole substrate. The 16S rRNA gene sequence phylogeny and similarity suggested that strains IEB3T and IEB14 exhibit distinctive positions among the members of the genus Bacillus, and their closest neighbour was Bacillus nanhaiisediminis NH3T (similarity: 97.4 %) among the species with validly published names. The 16S rRNA sequence of strain IEB3Twas identical to that of strain IEB14. The cells of the isolates stained Gram-positive and were facultatively anaerobic, straight rods that were motile by a pair of subpolar flagella. Strains IEB3T and IEB14 grew at temperatures between 12 and 40 °C with optimum growth at 30‒33 °C and in the range of pH 7.5-12. Menaquinone-7 (MK-7) was detected as the major isoprenoid quinone. The DNA G+C contents of strains IEB3T and IEB14 were 39.0 and 39.1 mol%, respectively. The whole-cell fatty acid profile mainly (>10 %) consisted of iso-C14:0, iso-C15:0 and anteiso-C15:0. DNA-DNA hybridization revealed a low relatedness value between strain IEB3T and the phylogenetically most closely related species, Bacillus nanhaiisediminis JCM 16507T (<7 % ). On the basis of phenotypic and chemotaxonomic characteristics and phylogenetic data, the isolates represent a novel species within a novel genus, for which the name Fermentibacillus polygoni gen. nov., sp. nov. is proposed. The type strain is IEB3T (=JCM 30817T=NCIMB 14984T).

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Year:  2016        PMID: 26971318     DOI: 10.1099/ijsem.0.001015

Source DB:  PubMed          Journal:  Int J Syst Evol Microbiol        ISSN: 1466-5026            Impact factor:   2.747


  6 in total

1.  Characterization of the microbiota in long- and short-term natural indigo fermentation.

Authors:  Zhihao Tu; Helena de Fátima Silva Lopes; Kensuke Igarashi; Isao Yumoto
Journal:  J Ind Microbiol Biotechnol       Date:  2019-08-20       Impact factor: 3.346

2.  Development of media to accelerate the isolation of indigo-reducing bacteria, which are difficult to isolate using conventional media.

Authors:  Masatoshi Nishita; Kikue Hirota; Hidetoshi Matsuyama; Isao Yumoto
Journal:  World J Microbiol Biotechnol       Date:  2017-06-05       Impact factor: 3.312

3.  Analysis of microbiota involved in the aged natural fermentation of indigo.

Authors:  Takahiro Okamoto; Kenichi Aino; Takashi Narihiro; Hidetoshi Matsuyama; Isao Yumoto
Journal:  World J Microbiol Biotechnol       Date:  2017-03-11       Impact factor: 3.312

4.  Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing.

Authors:  Vesna Milanović; Andrea Osimani; Manuela Taccari; Cristiana Garofalo; Alessandro Butta; Francesca Clementi; Lucia Aquilanti
Journal:  J Ind Microbiol Biotechnol       Date:  2017-02-28       Impact factor: 3.346

5.  Fermentation Blues: Analyzing the Microbiota of Traditional Indigo Vat Dyeing in Hunan, China.

Authors:  Shan Li; Yuru Shi; Hui Huang; Yan Tong; Shaohua Wu; Yuhua Wang
Journal:  Microbiol Spectr       Date:  2022-06-16

Review 6.  Microbial Communities Associated With Indigo Fermentation That Thrive in Anaerobic Alkaline Environments.

Authors:  Keiichi Aino; Kikue Hirota; Takahiro Okamoto; Zhihao Tu; Hidetoshi Matsuyama; Isao Yumoto
Journal:  Front Microbiol       Date:  2018-09-18       Impact factor: 5.640

  6 in total

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