title: Chryseobacterium carnipullorum sp. nov., isolated from raw chicken.
abstract: Three Gram-staining-negative, rod-shaped, non-spore-forming, non-motile, oxidase-positive, yellow pigmented and aerobic bacterial isolates designated 8_R23573, 9_R23581(T) and 10_R23577 were isolated from raw chicken at a broiler processing plant in Bloemfontein, South Africa. A polyphasic taxonomic approach was used to determine their exact taxonomic identities. Phylogenetic analysis of the 16S rRNA gene sequences showed that the three strains belonged to the genus Chryseobacterium, exhibiting the highest similarities to Chryseobacterium shigense DSM 17126(T) (98.6-99.2%) and Chryseobacterium luteum DSM 18605(T) (98.3-98.7%). The most abundant quinone was menaquinone MK-6 and the predominant cellular fatty acids were iso-15:0, iso-17:1ω9c, iso-17:0 3-OH and summed feature 3 (iso-16:1ω7c and/or iso-15:0 2-OH), which supported the affiliation of the strains to the genus Chryseobacterium. The DNA G+C contents of the strains were 36.9, 36.7 and 36.6 mol% respectively. The DNA-DNA hybridization results gave relatedness values ranging from 78.8 to 87.2% among the three strains and 23.4 to 56.1% to the two nearest phylogenetic neighbours C. shigense DSM 17126(T) and C. luteum LMG 23785(T). On the basis of the data from this polyphasic study, the three strains are concluded to represent a novel species of the genus Chryseobacterium for which the name Chryseobacterium carnipullorum sp. nov. is proposed. The type strain is 9_R23581(T) ( = LMG 26732(T) =DSM 25581(T)).
authors: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors: George
authors: G
authors: Charimba
authors: Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria, South Africa.
authors: Piet
authors: P
authors: Jooste
authors: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors: Jacobus
authors: J
authors: Albertyn
authors: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors: Celia
authors: C
authors: Hugo
mesh_terms: D000818:Animals; D015373:Bacterial Typing Techniques; D001482:Base Composition; D002645:Chickens / Q000382:microbiology*; D045247:Chryseobacterium / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005506:Food Contamination; D005516:Food Microbiology; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D011200:Poultry / Q000382:microbiology; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013019:South Africa; D024482:Vitamin K 2 / Q000031:analogs & derivatives / Q000032:analysis
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; C042455:menaquinone 6