Yin, Q. et al., 2016. Clostridium liquoris sp. nov., isolated from a fermentation pit used for the production of Chinese strong-flavoured liquor. International journal of systematic and evolutionary microbiology, 66(2), pp. 749–754

Show abstract

Strain BEY10 was isolated from an old fermentation pit, which had been used for the production of Chinese strong-flavoured liquor for over 20 years. The strain was strictly anaerobic, Gram-stain positive, rod-shaped, non-motile and spore-forming. Strain BEY10 grew at temperatures of 22-47 °C (optimum 37 °C), at pH 5.5-9.0 (optimum pH 7.5-8.5) and with NaCl concentrations of 0-4 % (w/v) (optimum 0 %). The isolate was able to utilize glucose, mannitol, lactose, xylose, maltose, glycerol, cellobiose and trehalose as carbon sources for growth. The major end-products from glucose fermentation were ethanol and butyric acid. The polar lipids consisted of phosphatidylglycerol, phosphatidylethanolamine, phospholipids, a glycolipid and an aminolipid. The predominant fatty acids (>10 %) were C, C, C, C and C. The DNA G+C content was 34.4 mol%. Sequence analysis of the 16S rRNA gene indicated that strain BEY10 belongs to the genus in the family . The closest phylogenetic neighbour is DSM 17049, showing 97.6 % 16S rRNA gene sequence similarity with strain BEY10. DNA-DNA relatedness values of strain BEY10 with DSM 17049, DSM 4474 and DSM 10365 were 58.8 %, 57.9 % and 42.2 %, respectively. This characterization based on phylogenetic, phenotypic and chemotaxonomic evidence demonstrated that strain BEY10 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is BEY10 ( = ACCC 00785 = DSM 100320).