Marinospirillum insulare sp. nov., a novel halophilic helical bacterium isolated from kusaya gravy.
A novel species that belongs to the genus Marinospirillum is described on the basis of phenotypic characteristics, phylogenetic analysis of 16S rRNA and gyrB gene sequences and DNA-DNA hybridization. Four strains of helical, halophilic, Gram-negative, heterotrophic bacteria were isolated from kusaya gravy, which is fermented brine that is used for the production of traditional dried fish in the Izu Islands of Japan. All of the new isolates were motile by means of bipolar tuft flagella, of small cell size, coccoid-body-forming and aerophilic; it was concluded that they belong to the same bacterial species, based on DNA-DNA hybridization values (>70% DNA relatedness). DNA G+C contents of the new strains were 42-43 mol% and they had isoprenoid quinone Q-8 as the major component. Phylogenetic analysis of 16S rRNA gene sequences indicated that the new isolates were members of the genus Marinospirillum; sequence similarity of the new isolates to Marinospirillum minutulum, Marinospirillum megaterium and Marinospirillum alkaliphilum was 98.5, 98.2 and 95.2%, respectively. Phylogenetic analysis based on the gyrB gene indicated that the new isolates had enough phylogenetic distance from M. minutulum and M. megaterium to be regarded as different species, with 84.7 and 78.7% sequence similarity, respectively. DNA-DNA hybridization showed that the new isolates had <36% DNA relatedness to M. minutulum and M. megaterium, supporting the phylogenetic conclusion. Thus, a novel species is proposed: Marinospirillum insulare sp. nov. (type strain, KT=LMG 21802T=NBRC 100033T).
Satomi
M
M
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Kimura
B
B
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Hayashi
M
M
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Okuzumi
M
M
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Fujii
T
T
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
D000818:Animals; D027081:DNA Gyrase / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005227:Fatty Acids / Q000378:metabolism; D005399:Fishes; D005516:Food Microbiology; D008969:Molecular Sequence Data; D044130:Oceanospirillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000648:ultrastructure*; D010802:Phylogeny; D011809:Quinones / Q000378:metabolism; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012492:Salts
D004275:DNA, Ribosomal; D005227:Fatty Acids; D011809:Quinones; D012336:RNA, Ribosomal, 16S; D012492:Salts; C017082:brine; D027081:DNA Gyrase