Paenibacillus relictisesami sp. nov., isolated from sesame oil cake

Takefumi Shimoyama, Nurziha Binti Johari, Atsuki Tsuruya, Arun Nair, Toru Nakayama

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


A facultatively anaerobic, Gram-stain-positive, rod-shaped bacterium, designated strain KB0549T, was isolated from sesame oil cake. Cells were motile, round-ended rods, and produced central or terminal spores. The cell wall peptidoglycan contained meso-diaminopimelic acid as the diamino acid. The major fatty acids were anteiso-C15: 0 and anteiso-C17: 0. The DNA G+C content of strain KB0549T was 51.9 mol%. On the basis of 16S rRNA gene sequence phylogeny, strain KB0549T was affiliated with the genus Paenibacillus in the phylum Firmicutes and was most closely related to Paenibacillus cookii with 97.4% sequence similarity. Strain KB0549T was physiologically differentiated from P. cookii by the high content of anteiso-C17: 0, inability to grow at 50 6C, spore position, and negative Voges-Proskauer reaction. Based on these unique physiological and phylogenetic characteristics, it is proposed that the isolate represents a novel species, Paenibacillus relictisesami sp. nov.; the type strain is KB0549T (5JCM 18068T5DSM 25385T).

Original languageEnglish
Pages (from-to)1534-1539
Number of pages6
JournalInternational Journal of Systematic and Evolutionary Microbiology
Issue numberPART 5
Publication statusPublished - 2014


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