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Saccharibacillus sacchari gen. nov., sp. nov., isolated from sugar cane

¹ Departamento de Microbiología y Genética, Lab 209, Edificio Departamental de Biología Campus Miguel de Unamuno, Universidad de Salamanca, Spain
² Estación Experimental del Zaidín, CSIC, Granada, Spain

Correspondence
Encarna Velázquez
evp{at}usal.es

A bacterial strain designated GR21^T was isolated from apoplastic fluid of Saccharum officinarum (sugar cane). Phylogenetic analysis based on 16S rRNA gene sequences showed that the isolate forms a separate branch within the family ‘Paenibacillaceae’, with Paenibacillus as the closest related genus. Within this genus, the closest related species is Paenibacillus xylanilyticus, with 93.4 % similarity to the sequence of the type strain. The isolate has Gram-variable, facultatively anaerobic, rod-shaped cells, motile by polar and subpolar flagella. Round, non-ornamented, central or subterminal spores are formed in unswollen sporangia. The strain is catalase-positive and oxidase-negative on nutrient agar medium. Cellulose and aesculin were hydrolysed, whereas xylan, starch and gelatin were not. Growth was supported by many carbohydrates as carbon sources. Strain GR21^T displayed a lipid profile consisting of diphosphatidylglycerol, phosphatidylglycerol, an unknown aminophospholipid, two unknown glycolipids and an unknown phosphoglycolipid. MK-7 was the predominant menaquinone and anteiso-C_{15 : 0} was the major fatty acid. The DNA G+C content was 57.8 mol%. Phylogenetic and phenotypic analyses, including assimilation of carbon sources and exoenzyme production commonly used for classification within the family ‘Paenibacillaceae’, showed that strain GR21^T belongs to a new genus within this family, for which the name Saccharibacillus sacchari gen. nov., sp. nov. is proposed. The type strain of Saccharibacillus sacchari is GR21^T (=LMG 24085^T =DSM 19268^T).

Electron micrographs of cells of strain GR21^T, an extended neighbour-joining tree and results of 2D TLC of polar lipids of strain GR21^T are available as supplementary material with the online version of this paper.

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