Literature DB >> 28905696

Paralkalibacillus indicireducens gen., nov., sp. nov., an indigo-reducing obligate alkaliphile isolated from indigo fermentation liquor used for dyeing.

Kikue Hirota1, Masatoshi Nishita2, Hidetoshi Matsuyama2, Isao Yumoto3,1.   

Abstract

Obligately alkaliphilic, indigo-reducing strains, designated Bps-1T, Bps-2 and Bps-3, were isolated from an indigo fermentation liquor used for dyeing, which was produced from sukumo (composted Polygonum indigo leaves) obtained from a craft centre in Data City, Hokkaido, Japan, by using medium containing cellulase-treated sukumo. The 16S rRNA gene sequence phylogeny suggested that Bps-1T has a distinctive position among the alkaliphilic species of the genus Bacillus, with its closest neighbours being Bacillus pseudofirmus DSM 8715T, Bacillus lindianensis DSM 26864T and Bacillus alcalophilus DSM 485T (96.1, 95.8 and 95.5 % 16S rRNA gene sequence similarities, respectively). The 16S rRNA sequence of strain Bps-1T was identical to those of strains Bps-2 and Bps-3. Cells of the novel isolate were Gram-stain-positive and were facultatively anaerobic straight rods that were motile by means of a pair of flagella (subpolar and centre sides). Spherical endospores were formed in the terminal position. Strain Bps-1T grew between 18 and 40 °C with optimum growth at 33 °C. The isolate grew in the pH range 8‒11, with optimum growth at pH 9‒10. The isoprenoid quinone detected was menaquinone-7 (MK-7), and the DNA G+C content was 40.3 %. The whole-cell fatty acid profile (>10 %) mainly consisted of anteiso-C15 : 0, iso-C15 : 0 and C16 : 0. On the basis of the phenotypic, chemotaxonomic and phylogenetic data, the isolates represent a novel species of a novel genus, for which the name Paralkalibacillus indicireducens gen. nov., sp. nov. is proposed. The type strain of this species is Bps-1T (JCM 31808T=NCIMB 15080T), with strains Bps-2 and Bps-3 representing additional strains of the species.

Entities:  

Keywords:  Paralkalibacillus indicireducens; alkaliphilic; indigo fermentation liquor; indigo reduction

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Year:  2017        PMID: 28905696     DOI: 10.1099/ijsem.0.002248

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


  3 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.  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 3.  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

  3 in total

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