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- Volume 65, Issue 7
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f Paenibacillus qingshengii sp. nov., isolated from a lead–zinc tailing
- Authors: Ling Chen1 , Lu Wang1 , Xia-Fang Sheng1
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- VIEW AFFILIATIONS
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1 Key Laboratory of Agricultural Environment Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, PR China
- Correspondence Xia-Fang Sheng [email protected]
- First Published Online: 01 July 2015, International Journal of Systematic and Evolutionary Microbiology 65: 2161-2166, doi: 10.1099/ijs.0.000232
- Subject: NEW TAXA - Firmicutes and Related Organisms
- Cover date:




Paenibacillus qingshengii sp. nov., isolated from a lead–zinc tailing, Page 1 of 1
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A novel bacterial strain, S1-9T, 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 S1-9T was shown to belong to the genus Paenibacillus and the closest phylogenetic relatives were Paenibacillus glucanolyticus DSM 5162T (96.8 % similarity), Paenibacillus lautus NRRL NRS-666T (96.5 %) and Paenibacillus lactis MB 1871T (95.4 %). The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C15:0 and iso-C16:0. The polar lipid profile contained phosphatidylglycerol, phosphatidylethanolamine, diphosphatidylglycerol, two unknown phospholipids and two unknown lipids. The total DNA G+C content of strain S1-9T 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 S1-9T 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 S1-9T ( = CCTCC AB 2014290T = JCM 30613T).
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The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain S1-9T is KP027419.
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Three supplementary tables and six supplementary figures are available with the online Supplementary Material.
© 2015 IUMS | Published by the Microbiology Society
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