Paenibacillus qingshengii sp. nov., isolated from a lead–zinc tailing

Abstract

A novel bacterial strain, S1-9 T , was isolated from a lead-zinc tailing in Nanjing, Jiangsu Province, China. Cells of strain S1-9T were Gram-stain-negative, ellipsoidal endospore-forming, aerobic rods and motile by means of peritrichous flagella. On the basis of 16S rRNA gene sequence analysis, strain S1-9 T was shown to belong to the genus Paenibacillus and the closest phylogenetic relatives were Paenibacillus glucanolyticus DSM 5162 T (96.8 % similarity), Paenibacillus lautus NRRL NRS-666 T (96.5 %) and Paenibacillus lactis MB 1871 T (95.4 %). The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C 15:0 and iso-C 16:0 . The polar lipid profile contained phosphatidylglycerol, phosphatidylethanolamine, diphosphatidylglycerol, two unknown phospholipids and two unknown lipids. The total DNA G+C content of strain S1-9 T was 49.9 mol%. Based on the low levels of DNA-DNA relatedness (ranging from 21.8 to 48.4 %) to the type strains of the above species of the genus Paenibacillus and unique phenotypic characteristics, strain S1-9 T is considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus qingshengii sp. nov. is proposed. The type strain is S1-9 T (5CCTCC AB 2014290 T 5JCM 30613 T ).

Detergent-stable amylase production by Paenibacillus lactis strain OPSA3 isolated from soil; optimization by response surface methodology

“…3 . Like many other members of the Firmicutes Class Bacilli, members of the genus Paenibacillus have been isolated from a confoundingly wide variety of environmental niches, including different types of soils [ [57] , [58] , [59] , [60] , [61] ], compost [ 62 ], fermented soybeans [ 63 , 62 ], Spanish style green olive fermentation [ 64 ], alcohol fermentation [ 21 ] and Pu'er tea fermentation [ 65 ]. Several members of the genus promote crop growth directly through biological nitrogen fixation, phosphate solubilization, indole-3-acetic acid (IAA) production, and the release of siderophores that enable iron acquisition [ 66 ].…”

“…Bacterial enzymes, especially those from members of the class Bacilli, are often reported to possess the above qualities [ 13 , 19 , 20 ]. Members of the widely distributed genus Paenibacillus are well known for their elaboration of a wide range of biotechnologically relevant enzymes and enzyme systems, several of which are well active and stable under extreme environmental conditions, including those of pH and temperature [ [21] , [22] , [23] , [24] , [25] ]. Unfortunately, only a few reports exist of research on the detergent applicability of Paenibacillus sp.…”