Pontibacter beigongshangensis sp. nov., Isolated from the Mash of Wine

A Gram-negative, aerobic, oval-shaped, and light red pigmented bacterium, designated T6-1(T), was isolated from the mash of wine collected from a wine-making laboratory simulated fermenter located in Beijing, China. The optimal growth of T6-1(T) occurred at 30 degrees C, pH 7.0 with 1% NaCl. The sole respiratory quinone was menaquinone-7 (MK-7). The principal cellular fatty acids (>5%) were iso-C-15:0, iso-C-17:0 3OH, C-16:1 omega 5c, and iso-C-17:0. The major polar lipids were PE (phosphatidylethanolamine), PL (unidentified phospholipid), and L1-2 (unidentified lipids). 16S rRNA phylogenetic analysis indicated that strain T6-1(T) belonged to the genus Pontibacter. The 16S rRNA gene sequence of strain T6-1(T) was most similar to Pontibacter amylolyticus 9-2(T) (95.92%). The genomic DNA G+C content of strain T6-1 was 50.34 mol%. The digital DNA-DNA relatedness and average nucleotide identity value between T6-1(T) and 9-2(T) was 20.20% and 74.18%, respectively. Polyphasic taxonomy analysis indicated that strain T6-1(T) represents a novel species of the genus Pontibacter, for which the name Pontibacter beigongshangensis sp. nov. is proposed, with the type strain T6-1(T) (=CGMCC 1.17104(T) =KCTC -72413(T)).