Sporacetigenium

Abstract

Spor.a.ce.ti.ge'ni.um. N.L. n. spora (from Gr.n. spora , a seed) a spore; L. n. acetum , vinegar; Gr. v. gennaô , produce, engender; N.L. neut. n. Sporacetigenium, thermophilic vinegar producer. Firmicutes / Clostridia / Clostridiales / Clostridiaceae / Sporacetigenium The genus Sporacetigenium comprises the bacterial strains of gram‐positive rod with cell size of 0.9–1.0 × 3.6–7.3 µm, motile by peritrichous flagella, and forms spore. They are obligately anaerobic and do not produce oxidase and catalase. Growth occurs at 20–42°C and pH 6.0–9.5. The strains are chemoorganotrophic and use peptone as nitrogen source but only ferment a few mono‐ and disaccharides. They hydrolyze starch and aesculin but not gelatin. The major fermentation products from glucose are acetic acid, ethanol, hydrogen, and carbon dioxide. Sulfate is not reduced. The peptidoglycan of the cell wall contains meso ‐DAP. Taxonomically, the genus Sporacetigenium is accommodated in the class Clostridia , family Peptostreptococcaceae (Bacteria, Firmicutes, Clostridia, and Clostridiales ). The described strains were isolated from sludge treating municipal solid waste and sewage. However, culture‐independent approaches indicate that Sporacetigenium spp. distribute in diverse ecosystems, such as bioleaching of pyrite, sediments of river, and salt lakes. In addition, 16S rRNA sequence of S. poracetigenium is also retrieved from the intestine of human and animals, suggesting that they might be associated with immune and metabolic processes. DNA G + C content (mol%) : 53.9–54.3 ( T m ). Type species : Sporacetigenium mesophilum Chen, Song and Dong 2006, 724 VP .