Related Experiment Video
Updated: May 16, 2026

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
Published on: June 3, 2020
Paenibacillus brassicae sp. nov., isolated from cabbage rhizosphere in Beijing, China
1Ministry of Agriculture Key Laboratory of Crop Nutrition and Fertilization, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China.
Abstract:
A novel Gram-positive, rod-shaped, motile, spore-forming, nitrogen-fixing bacterium, designated strain 112(T), was isolated from cabbage rhizosphere in Beijing, China. The strain was found to grow at 10-40 °C and pH 4-11, with an optimum of 30 °C and pH 7.0, respectively. Phylogenetic analysis based on a fragment of the full-length 16S rRNA gene sequence revealed that strain 112(T) is a member of the genus Paenibacillus. High levels of 16S rRNA gene similarities were found between strain 112(T), Paenibacillus sabinae DSM 17841(T) (97.82 %) and Paenibacillus forsythiae DSM 17842(T) (97.22 %). However, the DNA-DNA hybridization values between strain 112(T) and the type strains of these two species were 10.36 and 6.28 %, respectively. The predominant menaquinone was found to be menaquinone 7 (MK-7). The major fatty acids were determined to be anteiso-C(15:0) and C(16:0). The major polar lipids were found to be diphosphatidylglycerol, phosphatidylethanolamine, phosphatidylglycerol and unknown aminophospholipids. The cell wall peptidoglycan was found to contain meso-diaminopimelic acid. The DNA G+C content was determined to be 55.4 mol%. On the basis of its phenotypic characteristics, 16S rRNA gene sequence analysis and the value of DNA-DNA hybridization, strain 112(T) is considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus brassicae sp. nov. is proposed. The type strain is 112(T) (= ACCC 01125(T) = DSM 24983(T)).
Related Concept Videos
Bacterial Phylum Actinobacteria
Microbes in the Production of Fermented Foods
Bacterial Phylum Proteobacteria
Clinical Significance of Antibiotic Resistance
