Scopulibacillus daqui sp. nov., a thermophilic bacterium isolated from high temperature daqu.

@article{Yao2016ScopulibacillusDS,
  title={Scopulibacillus daqui sp. nov., a thermophilic bacterium isolated from high temperature daqu.},
  author={Su Yao and Lei Zhai and Chunhui Xin and Yang Liu and Ling Xu and Xin Zhang and Ting Zhao and Lu Zhang and Chi Cheng},
  journal={International journal of systematic and evolutionary microbiology},
  year={2016},
  volume={66 11},
  pages={
          4723-4728
        }
}
  • S. Yao, L. Zhai, Chi Cheng
  • Published 1 November 2016
  • Biology
  • International journal of systematic and evolutionary microbiology
A Gram-stain-positive, facultatively anaerobic, thermophilic bacterium, designated ZQ18-1T, was isolated from a high temperature daqu sample collected from the sesame-flavour liquor-making process. Oval endospores were formed at the centre of cells with swollen sporangia. The isolate was able to grow at temperatures of 20-60 °C (optimum growth at 50 °C), at pH 4-9 (optimum growth at pH 8) and in the presence of 0-10 % (w/v) NaCl (optimum growth with 2 % NaCl). Glucose and galactose were major… 
View on PubMed
doi.org
6 Citations

Figures and Tables from this paper

6 Citations

Bacillus aquiflavi sp. nov., isolated from yellow water of strongly flavored Chinese baijiu.
  • J. Xie, Kun Cheng, L. Zhai
  • Medicine, Biology
    International journal of systematic and evolutionary microbiology
  • 2020
TLDR
On the basis of its phenotypic, chemotaxonomic and phylogenetic properties, strain 3 H-10T represents a novel species of the genus Bacillus, for which the name Bacillus aquiflavi sp.
Camelliibacillus cellulosilyticus gen. nov., sp. nov., a cellulose-degrading bacterium isolated from tea.
TLDR
Based on the data presented here, strain THG-YT1T represents a novel species of a new genus of the family Bacillaceae, for which the name Camelliibacillus cellulosilyticus gen. nov., sp.
Scopulibacillus cellulosilyticus sp. nov., a cellulose-degrading bacterium isolated from tea
TLDR
On the basis of the phylogenetic analysis, chemotaxonomic data, physiological characteristics, and DNA–DNA hybridization data, strain THG-NT9T represents a novel species of the genus Scopulibacillus, for which the name Scopus cellulosilyticus sp.
Multidisciplinary involvement and potential of thermophiles
The full biotechnological exploitation of thermostable enzymes in industrial processes is necessary for their commercial interest and industrious value. The heat-tolerant and heat-resistant enzymes…
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.
P ullulanibacillus

References

SHOWING 1-10 OF 27 REFERENCES
Corynebacterium humireducens sp. nov., an alkaliphilic, humic acid-reducing bacterium isolated from a microbial fuel cell.
TLDR
Based on phenotypic, genetic and phylogenetic analysis, a novel species, Corynebacterium humireducens sp.
Scopulibacillus darangshiensis gen. nov., sp. nov., isolated from rock
TLDR
On the basis of the phenotypic and phylogenetic data presented in this study, this organism represents a novel genus and species in the order Bacillales, for which the name Scopulibacillus darangshiensis gen. nov., sp.
A rapid analysis for chemical grouping of aerobic actinomycetes.
TLDR
An improved method is offered, used in the analytical systems of A2pm and whole-cell sugars, for a more simple, rapid and accurate grouping of a large number of aerobic actinomycetes by wall chemotype.
Georgenia ruanii sp. nov., a novel actinobacterium isolated from forest soil in Yunnan (China), and emended description of the genus Georgenia.
TLDR
A Gram-positive, motile, short-rod-shaped strain, isolated from a forest-soil sample collected from Lijiang, Yunnan Province, China, and was investigated using a polyphasic taxonomic approach represents a novel species of the genus Georgenia, for which the nameGeorgenia ruanii sp.
Tuberibacillus calidus gen. nov., sp. nov., isolated from a compost pile and reclassification of Bacillus naganoensis Tomimura et al. 1990 as Pullulanibacillus naganoensis gen. nov., comb. nov. and Bacillus laevolacticus Andersch et al. 1994 as Sporolactobacillus laevolacticus comb. nov.
TLDR
Results of phylogenetic analyses, as well as chemotaxonomic and physiological characterization, indicated that B. naganoensis and Bacillus laevolacticus did not belong to the genus Bacillus, and it is proposed that strains 607T and 606b represent the type species of a new genus, Tuberibacillus calidus gen. nov.
SPOROLACTOBACILLUS NOV. SUBGEN.
TLDR
The strain is Gram-positive, catalase-negative and is a typical homo-lactic acid fermenter producing leavo-rotatory lactic acid, suggesting that it represents an intermediate form between Lactobacillus and Clostridium.
Distribution of menaquinones in actinomycetes and corynebacteria.
TLDR
Menaquinones were the only isoprenoid quinones found in 48 corynebacteria and actinomycete strains examined, and Actinomadura dassonvillei strains had a characteristic pattern of di-, tetra- and hexahydromenaquinONES with 10 isoprene units which was slightly different from the pattern in mixtures of similar quInones from Actinomyces israelii and Act inomyces viscosus.
Accumulation of osmoprotectants and lipid pattern modulation in response to growth conditions by Halomonas pantelleriense.
The effects of salinity, growth temperature, pH and composition of the medium on the accumulation of intracellular organic solutes, by nuclear magnetic resonance spectroscopy (NMR) in Halomonas…
Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis
TLDR
The microbial diversity and distributions during the shaping, ripening and drying of Daqu-making are revealed, facilitating evaluation of the hygienic conditions and aiding in the design of specific starter and/or adjunct cultures.
Daqu— A Traditional Chinese Liquor Fermentation Starter
J. Inst. Brew. 117(1), 82–90, 2011 Chinese liquor is one of the world’s oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a…
...
...