title: Thermus composti sp. nov., isolated from oyster mushroom compost.
abstract: A Gram-stain-negative, rod-shaped bacterium (strain K-39(T)) was isolated from the thermophilic phase of the composting process for oyster mushroom substrate preparation. The strain grew at 40-80 °C (optimum, 65-75 °C), at pH 5-9 (optimum, pH 7), in media containing up to 1.5% (w/v) NaCl. Phylogenetic analysis based on 16S rRNA gene sequences showed that strain K-39(T) formed a distinct lineage within the genus Thermus. Its closest cultivated relative was Thermus islandicus PRI 3838(T) (96.8% similarity). The DNA G+C content of strain K-39(T) was 71.3 mol%. The new strain could be differentiated from the related taxa by not being able to hydrolyse starch. The predominant fatty acids of strain K-39(T) were iso-C(17:0) and anteiso-C(17:0). Strain K-39(T) contained a lower amount of the fatty acid iso-C(15:0) as compared to related species of the genus Thermus. The predominant respiratory quinone of the new isolate was menaquinone MK-8. On the basis of a taxonomic study using a polyphasic approach, strain K-39(T) is considered to represent a novel species of the genus Thermus, for which the name Thermus composti sp. nov. is proposed. The type strain is K-39(T) (=DSM 21686(T)=NCAIM B 02340(T)).
authors.affiliation: Department of Microbiology, Eötvös Loránd University, Pázmány Péter Sétány 1/c, H-1117 Budapest, Hungary.
authors.forename: Balázs
authors.initials: B
authors.lastname: Vajna
authors.affiliation: Department of Microbiology, Eötvös Loránd University, Pázmány Péter Sétány 1/c, H-1117 Budapest, Hungary.
authors.forename: Szilvia
authors.initials: S
authors.lastname: Kanizsai
authors.affiliation: Department of Microbiology, Eötvös Loránd University, Pázmány Péter Sétány 1/c, H-1117 Budapest, Hungary.
authors.forename: Zsuzsa
authors.initials: Z
authors.lastname: Kéki
authors.affiliation: Department of Microbiology, Eötvös Loránd University, Pázmány Péter Sétány 1/c, H-1117 Budapest, Hungary.
authors.forename: Károly
authors.initials: K
authors.lastname: Márialigeti
authors.affiliation: DSMZ - German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany.
authors.forename: Peter
authors.initials: P
authors.lastname: Schumann
authors.affiliation: Department of Microbiology, Eötvös Loránd University, Pázmány Péter Sétány 1/c, H-1117 Budapest, Hungary.
authors.forename: Erika M
authors.initials: EM
authors.lastname: Tóth
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D016000:Cluster Analysis; D003470:Culture Media / Q000737:chemistry; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008969:Molecular Sequence Data; D010802:Phylogeny; D020076:Pleurotus; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride / Q000378:metabolism; D012988:Soil Microbiology; D013696:Temperature; D013824:Thermus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D024482:Vitamin K 2 / Q000032:analysis
chemical_list: D003470:Culture Media; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; D012965:Sodium Chloride