Lentibacillus kapialis sp. nov., from fermented shrimp paste in Thailand.
Two strains of strictly aerobic, moderately halophilic Gram-positive rods were isolated from fermented shrimp paste ('ka-pi') produced in Thailand. They produced a red pigment and grew optimally in the presence of 5-30 % NaCl. The diagnostic diamino acid in the cell-wall peptidoglycan was meso-diaminopimelic acid. The predominant menaquinone was MK-7. The major cellular fatty acid was anteiso-C(15 : 0). Phosphatidylglycerol, diphosphatidylglycerol and two unidentified glycolipids were found to be the major polar lipid components. The DNA G+C content was 41.2-41.6 mol%. Comparative 16S rRNA gene sequence analyses showed that strain PN7-6T was most closely related to Lentibacillus salarius KCTC 3911T with 96.5 % sequence similarity. On the basis of phenotypic and molecular properties, the two isolates represent a novel species of the genus Lentibacillus, for which the name Lentibacillus kapialis sp. nov. is proposed. The type strain is PN7-6T (=JCM 12580T=PCU 259T=TISTR 1551T).
Pakdeeto
Amnat
A
Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Tanasupawat
Somboon
S
Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Thawai
Chitti
C
Department of Applied Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Moonmangmee
Somporn
S
Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand.
Kudo
Takuji
T
Japan Collection of Microorganisms, RIKEN BioResource Center, 2-1 Hirosawa, Wako-shi, Saitama 351-0198, Japan.
Itoh
Takashi
T
Japan Collection of Microorganisms, RIKEN BioResource Center, 2-1 Hirosawa, Wako-shi, Saitama 351-0198, Japan.
D000818:Animals; D001406:Bacillaceae / Q000145:classification* / Q000302:isolation & purification* / Q000502:physiology; D015373:Bacterial Typing Techniques; D001482:Base Composition; D050260:Carbohydrate Metabolism; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D033364:Decapoda / Q000382:microbiology*; D003960:Diaminopimelic Acid / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D020459:Genes, rRNA; D008969:Molecular Sequence Data; D010457:Peptidoglycan / Q000737:chemistry; D010743:Phospholipids / Q000032:analysis / Q000737:chemistry; D010802:Phylogeny; D010860:Pigments, Biological / Q000096:biosynthesis; D011809:Quinones / Q000032:analysis / Q000737:chemistry; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D010457:Peptidoglycan; D010743:Phospholipids; D010860:Pigments, Biological; D011809:Quinones; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D003960:Diaminopimelic Acid