Table 1.
Differential characteristics between strain ALET and its closest relatives of the Sporomusaceae family, selected combining 16S rRNA gene similarity, and phylogenetic reconstructions based on 16S rRNA gene and core genes in the genome.
| Characteristics | Lucifera butyrica | Propionispora vibrioidesa | Sporomusa sphaeroidesc | Acetonema longumd | Pelosinus fermentanse | Dendrosporobacter quercicolusg | Thermosinus carboxydovoransj |
|---|---|---|---|---|---|---|---|
| Strain | ALET | FKBST | ET | APO-1T | R7T | DSM 1736T | Nor1T |
| Temperature range (°C) | 25–40 | 30–40 | 15–45 | 19–40 | Oct-42 | 20–45 | 40–68 |
| pH range | (3) 3.5–7.0 | 5.0–8.5 | 5.7–8.7 | 6.4–8.6 | 5.5–8.0 | NT | 6.5–7.6 |
| Optimal pH | 5.5 | 7.5 | 6.4–7.6 | 7.8 | 7.0–7.5 | NT | 6.8–7.0 |
| Gram staining | Positive | Negative | Negative | Negative | Negative | Negative | Negative |
| DNA G+C content (mol%) | 46.9 | 48.5 | 46.7–47.4 | 51.5 | 39.4 | 52–54 | 51.7 |
| Substrates | |||||||
| Arabinose | NT | NT | NT | - | NT | NT | + |
| Fructose | - | + | - | + | + | NT | + |
| Glucose | + | - | - | + | + | NT | + |
| Lactose | - | NT | - | - | NT | NT | + |
| Levulose | NT | NT | - | NT | NT | + | NT |
| Maltose | NT | NT | - | - | + | NT | + |
| Mannose | + | NT | - | + | - | NT | NT |
| Rhamnose | + | NT | - | + | - | NT | NT |
| Ribose | - | NT | - | + | NT | + | NT |
| Sucrose | - | NT | - | - | NT | NT | + |
| Xylose | + | - | - | - | - | NT | + |
| 3-hydroxybutyrate | NT | NT | + | NT | NT | NT | NT |
| Aspartate | - | NT | - | NT | NT | NT | NT |
| Citrate | + | NT | - | + | + | NT | - |
| DL-glycerate | NT | NT | + | NT | NT | NT | NT |
| Glutamate | - | NT | - | NT | NT | NT | NT |
| Lactate | - | - | + | - | + | NT | - |
| Malate | + | NT | - | - | + | NT | NT |
| Pyruvate | + | - | + | + | + | NT | + |
| Succinate | + | NT | - | - | + | NT | NT |
| Glycerol | + | + | + | - | - | + | NT |
| Methanol | - | - | + | - | + | NT | NT |
| Betaine | NT | NT | + | NT | NT | NT | NT |
| N,N-dimethylethanolamine | NT | NT | + | NT | NT | NT | NT |
| N,N-dimethylglycine | NT | NT | + | NT | NT | NT | NT |
| Trimethylamine | NT | NT | + | NT | NT | NT | NT |
| Electron Acceptors | |||||||
| DMSO | + | - | NT | NT | NT | NT | NT |
| Ferric Iron | + | NT | NT | NT | + | NT | + |
| Main products of sugar fermentation | |||||||
| Propionate | - | + | - | + | + | NT | - |
| Butyrate | + | - | - | + | - | NT | - |
| Ethanol | + | - | + | - | - | NT | - |
| Acetate | + | + | + | + | + | NT | + |
| Succinate | - | - | - | - | - | NT | - |
| Propanol | - | - | - | - | - | NT | - |
+, Positive; -, Negative, NT, not tested. All strains needed yeast extract, were spore-formers, and could utilize acetate. Optimum temperature for all the strains is 37°C. aBiebl et al. (2000), bMöller et al. (1984), cKane and Breznak (1991), dShelobolina et al. (2007), eStankewich et al. (1971), fSokolova et al. (2004).