Vibrio tasmaniensis sp. nov., isolated from Atlantic salmon (Salmo salar L.).
We describe the polyphasic characterization of four Vibrio isolates which formed a tight AFLP group in a former study. The group was closely related to V. cyclitrophicus, V. lentus and V. splendidus (98.2-98.9% similarity) on the basis of the 16S rDNA sequence analysis, but by DNA-DNA hybridisation experiments it had at maximum 61% DNA similarity towards V. splendidus. Thus, we propose that the isolates represent a new Vibrio species i.e. V. tasmaniensis (LMG 20012T; EMBL under the accession numbers AJ316192; mol% G+C of DNA of the type strain is 44.7). Useful phenotypical features for discrimination of V. tasmaniensis from other Vibrio species include gelatinase and beta-galactosidase activity, fatty acid composition (particularly 14:0), utilisation and fermentation of different compounds (e.g. sucrose, melibiose and D-galactose) as sole carbon source.
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Laboratory for Microbiology, Ghent University, K.L. Ghent, Belgium. Fabiano.Thompson@rug.ac.be
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D000818:Animals; D001482:Base Composition; D005227:Fatty Acids / Q000032:analysis; D008969:Molecular Sequence Data; D005810:Multigene Family; D010641:Phenotype; D010802:Phylogeny; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D020317:Salmo salar / Q000382:microbiology*; D014733:Vibrio / Q000145:classification* / Q000201:enzymology / Q000235:genetics / Q000302:isolation & purification
D005227:Fatty Acids; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S