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Tianjin, China

Feng X.-M.,Beijing University of Chemical Technology | Tan X.,Tasly Holding Group | Jia L.,Beijing University of Chemical Technology | Long P.-P.,Beijing University of Chemical Technology | And 3 more authors.
Archives of Microbiology | Year: 2015

A gram-negative, non-gliding motile, aerobic bacterium, designated as strain T7T, was isolated from freshwater of Chishui River flowing through Maotai town, Guizhou Province, southwest of China. Based on the 16S rRNA gene sequence analysis, the isolate was identified as a member of the genus Flavobacterium and that shared less than 97 % sequence similarities with recognized Flavobacterium species. Its closest phylogenetic relative was Flavobacterium dankookense (96.9 %), followed by Flavobacterium cheonhonense (96.8 %) and Flavobacterium macrobrachii (96.7 %). The strain formed smooth yellow colonies on R2A plates, and cells were observed to be short rods. Strain T7T was found to be able to grow at 15–30 °C (optimum 25 °C), at NaCl concentration of 0–0.5 % (optimum 0 %) and at pH 6.5–9.5 (optimum pH 7.5). Catalase and oxidase tests were positive. Polar lipids of strain T7T included phosphatidylethanolamine, four unidentified polar lipids, one unidentified phospholipid and one unidentified aminolipid. Chemotaxonomic analysis revealed menaquinone-6 as the dominant respiratory quinone and C15:0, iso-C15:0 and iso-C15:1 as the major fatty acids. The DNA G+C content of strain T7T was determined to be 38.2 mol%. On the basis of phylogenetic, phenotypic and genetic data obtained in this study, strain T7T represents a novel species of the genus Flavobacterium, for which the name Flavobacterium buctense sp. nov. is proposed. The type strain is T7T (=JCM 30750=CGMCC 1.15216). © 2015, Springer-Verlag Berlin Heidelberg. Source


Feng Q.,Beijing University of Chemical Technology | Han L.,Beijing University of Chemical Technology | Han L.,East China Normal University | Yuan X.,Beijing University of Chemical Technology | And 4 more authors.
International Journal of Systematic and Evolutionary Microbiology | Year: 2015

A Gram-reaction-negative, strictly aerobic, yellow-pigmented, rod-shaped bacterium, designated strain T3T, was isolated from freshwater of Chishui River flowing through Maotai town, Guizhou, south-west China. Analysis of the16S rRNA gene sequence indicated that strain T3T was a member of the genus Flavobacterium and closely related to Flavobacterium resistens DSM 19382T (96.8%). The novel strain was able to grow at 10-34 °C (optimum 28 °C), pH 6.011.0 (optimum pH 8.0-9.0) and with 0-2.0% (w/v) NaCl (optimum 0%). The major polar lipids were phosphatidylethanolamine, two unknown glycolipids, five unknown aminolipids and four unidentified lipids, and the major respiratory quinone was MK-6. The predominant fatty acids were C16:1w7c and/or C16:1w6c and iso-C15:0. The DNA G + C content of the strain was 36 mol %. Based on these data, strain T3T represents a novel species of the genus Flavobacterium, for which the name Flavobacterium procerum sp. nov. is proposed. The type strain is T3T (=CGMCC 1.12926T=JCM 30113T). © 2015 IUMS. Source


Shanqimuge,Tasly Holding Group | Liang H.,Tasly Holding Group | Zhang C.,Tasly Holding Group | Shao C.,Tasly Holding Group | And 4 more authors.
Journal of Food Science | Year: 2015

Bacteria play an essential role in Daqu starter (Daqu) fermentation. The identification of Daqu bacteria was investigated by polymerase chain reaction (PCR) based denaturing gradient gel electrophoresis (DGGE) analysis of the highly variable V3 region of the 16S rRNA gene. Here, we define a novel DGGE marker for the quick identification of Daqu bacteria. A dynamic alteration of the bacterial populations at different stages of fermentation was determined through a 2-y continuous monitoring. The physicochemical parameters of Daqu at different fermentation stages were investigated by weighing, NaOH titration, and HCl hydrolysis together with Fehling reagent methods. Furthermore, infrared spectral analysis using Fourier Transformed Infrared Spectroscopy was performed to determine physicochemical changes of Daqu. Therefore, our studies provide key insight for a comprehensive quality control of Daqu at different fermentation stages using the PCR-DGGE analysis combined with the physicochemical measurement. Practical Application: Chinese liquor is one of the 6 well-known distilled spirits in the world. High-temperature Daqu acts as an important source of nutrients and of microorganisms in the solid-state fermentation of Chinese Moutai-flavor liquor, which has a critical impact on the final flavor of the liquor. The study identifies a novel DGGE marker and provides an efficient way to identify bacterial diversity in Daqu from different fermentation stages. Importantly, the study defines dynamic changes of the physicochemical parameters and the infrared spectra analysis of Daqu during the fermentation process. These studies will help to (1) establish a standard operation procedure for Daqu production; (2) stabilize manufacturing process for Daqu fermentation and even for liquor brewing. © 2015 Institute of Food Technologists®. Source

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