title: Flavobacterium algicola sp. nov., isolated from marine algae.
abstract: A rod-shaped Gram-staining-negative, non-motile, aerobic and fucoidan-digesting strain, designated TC2(T), was isolated from marine algae collected from the coast of the Sea of Okhotsk at Abashiri, Hokkaido, Japan. The bacterium formed yellow, translucent, circular and convex colonies. Comparative 16S rRNA gene sequence analysis indicated that the strain belonged to the genus Flavobacterium, with the highest sequence similarities of 97.1 to 97.3 % to the type strains of Flavobacterium frigidarium, Flavobacterium frigoris, Flavobacterium limicola and Flavobacterium psychrolimnae. DNA-DNA relatedness values between strain TC2(T) and the above-mentioned species were lower than 28 %. The genomic DNA G+C content was 33.9 mol%. The major respiratory quinone was menaquinone-6 and the predominant fatty acids were iso-C(15 : 1) G, iso-C(15 : 0), iso-C(15 : 0) 3-OH and summed feature 3 (which comprises iso-C(15 : 0) 2-OH and/or C(16 : 1)omega7c). Strain TC2(T) could be differentiated from related species by several phenotypic characteristics. Thus, on the basis of these results, strain TC2(T) represents a novel species of the genus Flavobacterium, for which the name Flavobacterium algicola sp. nov. is proposed. The type strain is TC2(T) (=NBRC 102673(T) =CIP 109574(T)).
authors: Biological Resource Center (NBRC), Department of Biotechnology, National Institute of Technology and Evaluation, 2-5-8 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan.
authors: Mika
authors: M
authors: Miyashita
authors: Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
authors: Shuki
authors: S
authors: Fujimura
authors: Biological Resource Center (NBRC), Department of Biotechnology, National Institute of Technology and Evaluation, 2-5-8 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan.
authors: Yasuyoshi
authors: Y
authors: Nakagawa
authors: Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
authors: Makoto
authors: M
authors: Nishizawa
authors: Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
authors: Noboru
authors: N
authors: Tomizuka
authors: Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
authors: Tomoyuki
authors: T
authors: Nakagawa
authors: Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
authors: Junichi
authors: J
authors: Nakagawa
mesh_terms: D001482:Base Composition; D001483:Base Sequence; D004269:DNA, Bacterial / Q000737:chemistry; D056890:Eukaryota / Q000382:microbiology*; D005417:Flavobacterium / Q000737:chemistry / Q000145:classification* / Q000502:physiology; D007564:Japan; D008969:Molecular Sequence Data; D009792:Oceans and Seas; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012623:Seawater / Q000382:microbiology*; D012689:Sequence Homology, Nucleic Acid
chemical_list: D004269:DNA, Bacterial; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S