Paeniglutamicibacter

Paeniglutamicibacter is a genus of bacteria in the family Paenibacillaceae. The genus was first described in 2016, and currently includes two species: Paeniglutamicibacter gangotriensis and Paeniglutamicibacter glacialis. These bacteria are Gram-positive, rod-shaped, and are known to produce glutamic acid, an important amino acid in biochemistry.

Taxonomy[edit | edit source]

The genus Paeniglutamicibacter belongs to the family Paenibacillaceae, in the order Bacillales, class Bacilli, phylum Firmicutes, and domain Bacteria. The genus was first described in 2016 by Dhakar and colleagues, who isolated two species from glacial soil in the Indian Himalayas.

Species[edit | edit source]

Currently, there are two recognized species within the genus Paeniglutamicibacter:

Paeniglutamicibacter gangotriensis - The type species of the genus, it was first isolated from glacial soil in the Gangotri region of the Indian Himalayas. The species name refers to the place of its discovery.

Paeniglutamicibacter glacialis - This species was also isolated from glacial soil in the Indian Himalayas. The species name refers to its habitat.

Characteristics[edit | edit source]

Paeniglutamicibacter species are Gram-positive, rod-shaped bacteria. They are known to produce glutamic acid, an important amino acid in biochemistry. The bacteria are also capable of surviving in cold environments, as evidenced by their discovery in glacial soil.

Ecology[edit | edit source]

Paeniglutamicibacter species have been found in glacial soil in the Indian Himalayas, suggesting that they are adapted to cold environments. The ecological role of these bacteria in their natural habitats is not well understood, but their ability to produce glutamic acid suggests that they may play a role in nutrient cycling.

Research and applications[edit | edit source]

The ability of Paeniglutamicibacter species to produce glutamic acid could have potential applications in biotechnology. Glutamic acid is used in a variety of industrial processes, including the production of monosodium glutamate (MSG), a flavor enhancer used in food.