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Bacillus vanillea sp. nov., Isolated from the Cured Vanilla Bean

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Abstract

A Gram-positive bacterium, designated strain XY18T, was isolated from a cured vanilla bean in Hainan province, China. Cells were rod-shaped, endospore producing, and peritrichous flagella. Strain XY18T grew at salinities of 0–8 % (w/v) NaCl (optimally 1–4 %), pH 4.0–8.0 (optimally 5.0–7.0 %) and temperature range 20–45 °C (optimally 28–35 °C). The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C15:0, iso-C15:0, anteiso-C17:0, and iso-C17:0. Phylogenetic analysis based on 16S rRNA gene sequence indicated that strain XY18T was a member of the genus Bacillus, and closely related to B. amyloliquefaciens NBRC 15535T and B. siamensis PD-A10T, with 99.1 and 99.2 % sequence similarity, respectively. However, the DNA–DNA hybridization value between strain XY18T and B. amyloliquefaciens NBRC 15535T was 35.7 %. The genomic DNA G+C content of strain XY18T was 46.4 mol%, significantly differed from B. siamensis PD-A10T (41.4 %), which was higher than the range of 4 % indicative of species. On the basis of polyphasic taxonomic study, including phenotypic features, chemotaxonomy, and phylogenetic analyses, strain XY18T represents a novel species within the genus Bacillus, for which the name Bacillus vanillea sp. nov. is proposed. The type strain is XY18T (=CGMCC 8629 = NCCB 100507).

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Acknowledgments

We thank Prof. Q. Wang for critical reading of the manuscript. This work was supported by funds from the National Science and technology support program (2012BAD36B03) and Chinese Central Public-interest Scientific Institution Basal Research Fund (1630052012017).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Yong-gan Chen & Ji-hua Li

  2. Spice and Beverage Research Institute, CATAS, Wanning, 571533, China

    Yong-gan Chen, Feng-lin Gu, Fei Xu, Shu-zhen He & Yi-ming Fang

  3. Agricultural Product Processing Research Institute, CATAS, Zhanjiang, 524001, China

    Ji-hua Li

  4. Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, 571533, China

    Feng-lin Gu, Fei Xu, Shu-zhen He & Yi-ming Fang

  5. National Center of Important Tropical Crops Engineering and Technology Research, Wanning, 571533, China

    Yong-gan Chen, Feng-lin Gu, Ji-hua Li, Fei Xu, Shu-zhen He & Yi-ming Fang

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  1. Yong-gan Chen
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Correspondence to Feng-lin Gu.

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Chen, Yg., Gu, Fl., Li, Jh. et al. Bacillus vanillea sp. nov., Isolated from the Cured Vanilla Bean. Curr Microbiol 70, 235–239 (2015). https://doi.org/10.1007/s00284-014-0707-4

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  • DOI: https://doi.org/10.1007/s00284-014-0707-4

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