Paenibacillus xylinteritussp. nov., a novel bacterial species isolated from grapevine wood

Abstract

Bacteria naturally colonize grapevine wood, and some populations interact synergistically with fungal pathogens to promote wood degradation. In this study, we characterized a bacterial strain, designated S150T, isolated from the wood of grapevine cultivar Sauvignon Blanc. The strain was previously known as promoting wood degradation caused by the causal agent of white-rot, Fomitiporia mediterranea. Phylogenetic analysis based on the full-length 16S rRNA gene sequence showed that the strain S150T belonged to the genus Paenibacillus. Based on 16S rRNA gene sequences, S150T shared low sequence similarity values (between 96.5 and 97.5%) with closed recognized members of the genus (P. jilunlii Be17, P. tepidiphilus SYSU G01001, P. tengchongensis SYSU-G-01003, P. sonchi X19-5, P. helianthi P26E). The cell wall peptidoglycan of S150 contains meso-diaminopimelate. MK6 and MK7 are the two respiratory quinones. The main cellular fatty acids are iso-C16:0 and anteiso-C15:0. The polar lipids are diphosphatidylglycerol, phosphatidylethanolamine, three amino phospholipids, two phospholipids and three polar lipids. The whole-genome is 7.45 Mb, with a G+C content of 52.54%. The average nucleotide identity (ANI) value between S150T and the closely related Paenibacillus member (P. sonchi X19-5) was 85.06%. Biochemical and physiological analyses revealed that strain S150T has different characteristics from reference strains Paenibacillus spp.. Phenotypic, phylogenetic and chemotaxonomic analyses show strain S150T is a novel species of the genus Paenibacillus, for which the name Paenibacillus xylinteritus is proposed.

Fungal trunk diseases of fruit trees in Europe: pathogens, spread and future directions

“…One of these strains has been described as belonging to a new species, Paenibacillus xylinteritus sp. nov. (Haidar et al, 2022). Analyzing the microbiomes of healthy and diseased plants can pinpoint balance/imbalance that could lead to discovery of new types of interaction, such as other microorganisms that increase or decrease pathogen virulence.…”