The bacterial strain C3 T was isolated from permafrost soil in Beijicun, Mohe County, Heilongjiang province, China. Cells of strain C3 T were Gram-stain-negative rods, 0.3-0.4 mm in diameter and 1.0-2.6 mm in length. Strain C3 T was strictly aerobic. Growth occurred at 15-37 6C but not at 4 or 42 6C, at pH 5.0-9.0 (optimum pH 6.0-7.0) and in the presence of 0-8 g NaCl l "1 (optimum 0-1 g l "1). The analysis of 16S rRNA gene sequences indicated that strain C3 T was phylogenetically related to members of the genus Undibacterium, with similarities ranging from 94.7 to 96.5 %. Strain C3 T contained ubiquinone 8 as the major respiratory quinone. The major cellular fatty acids were summed feature 3 (C 16 : 1 v7c/C 16 : 1 v6c), C 17 : 0 cyclo, straight-chain C 16 : 0 , C 12 : 0 and C 10 : 0 , unsaturated C 18 : 1 v7c and hydroxylated fatty acids C 10 : 0 3-OH and C 12 : 0 2-OH. The polar lipids were mainly phosphatidylethanolamine, diphosphatidylglycerol and phosphatidylglycerol. The polyamines were putrescine and 2-hydroxyputrescine. The DNA G+C content was 57.4 mol% (determined from T m). Based on these results, it is concluded that strain C3 T represents a novel species of the genus Undibacterium, for which the name Undibacterium terreum sp. nov. is proposed, with C3 T (5CGMCC 1.10998 T 5NBRC 108789 T) representing the type strain.
Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.
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