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1 Laboratoire de Microbiologic ORSTOM, Université de Provence. 13331 Marseille Cedex 3, France
4 Laboratoire de Microbiologic, Université Blaise Pascal, 63177 Aubière Cedex, France
2 Faculty of Science and Technology, Griffith University, Brisbane, Queensland 4111, Australia
3 Laboratorium voor Microbiologie, Universiteit Gent, B-9000 Ghent, Belgium
* Corresponding author. Mailing address: Laboratoire de Microbiologie ORSTOM, Université de Provence, Case 87, 3 Place Victor-Hugo, 13331 Marseille Cedex 03, France. Phone: 33-91106478. Fax: 33-91106481.
ABSTRACT
A moderately thermophilic, facultatively anaerobic, amylolytic bacterium was isolated from palm wine, a tropical alcoholic beverage that was sampled in Senegal. The cells were gram positive, catalase positive, non-spore forming, rod shaped, and slightly motile with peritrichous flagella. The strain which we examined did not possess cytochrome and produced L-(+)-lactate, acetate, ethanol, and formate but not hydrogen during carbohydrate fermentation. Growth occurred at pH values ranging from 5.4 to 8.5, and optimum growth occurred at around pH 7.0. The optimum temperature for growth was around 50°C, and the upper temperature limit for growth was 58°C. The guanine-plus-cytosine content of the DNA was 38.8 ± 0.2 mol%. A sequence analysis of the 16S rRNA gene revealed that the new organism is closely related phylogenetically to members of genus Bacillus. Despite the lack of spores, we propose that on the basis of phylogenetic characteristics, the new isolate should be classified as a new Bacillus species, Bacillus thermoamylovorans. The type strain is strain DKP (= Collection of Institut Pasteur CNCM 1-1378).
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