Sulfitobacter undariae sp. nov., isolated from a brown algae reservoir.
A Gram-stain-negative, aerobic, non-spore-forming, non-flagellated and coccoid, ovoid or rod-shaped bacterial strain, W-BA2(T), was isolated from a brown algae reservoir in Wando of South Korea. Strain W-BA2(T) grew optimally at 25 °C, at pH 7.0-8.0 and in the presence of approximately 2.0-3.0% (w/v) NaCl. Phylogenetic trees based on 16S rRNA gene sequences revealed that strain W-BA2(T) fell within the clade comprising the type strains of species of the genus Sulfitobacter , clustering coherently with the type strains of Sulfitobacter donghicola and Sulfitobacter guttiformis showing sequence similarity values of 98.0-98.1%. Sequence similarities to the type strains of the other species of the genus Sulfitobacter were 96.0-97.4%. Strain W-BA2(T) contained Q-10 as the predominant ubiquinone and C18 : 1ω7c as the major fatty acid. The major polar lipids of strain W-BA2(T) were phosphatidylcholine, phosphatidylglycerol, phosphatidylethanolamine, one unidentified aminolipid and one unidentified lipid. The DNA G+C content of strain W-BA2(T) was 55.0 mol% and its DNA-DNA relatedness values with the type strains of Sulfitobacter donghicola , Sulfitobacter guttiformis and Sulfitobacter mediterraneus were 16-23%. The differential phenotypic properties, together with the phylogenetic and genetic distinctiveness, revealed that strain W-BA2(T) is separated from other species of the genus Sulfitobacter . On the basis of the data presented, strain W-BA2(T) is considered to represent a novel species of the genus Sulfitobacter, for which the name Sulfitobacter undariae sp. nov. is proposed. The type strain is W-BA2(T) ( = KCTC 42200(T) = NBRC 110523(T)).
Department of Food Science and Biotechnology, Sungkyunkwan University, Jangan-gu, Suwon, Republic of Korea.
Sooyeon
S
Park
University of Science and Technology (UST), 113 Gwahak-ro, Yuseong-gu, Daejeon, Republic of Korea.|Department of Food Science and Biotechnology, Sungkyunkwan University, Jangan-gu, Suwon, Republic of Korea.
Yong-Taek
YT
Jung
Department of Food Science and Biotechnology, Sungkyunkwan University, Jangan-gu, Suwon, Republic of Korea.
Sung-Min
SM
Won
Department of Food Science and Biotechnology, Sungkyunkwan University, Jangan-gu, Suwon, Republic of Korea.
Ji-Min
JM
Park
Department of Food Science and Biotechnology, Sungkyunkwan University, Jangan-gu, Suwon, Republic of Korea.
Jung-Hoon
JH
Yoon
D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000737:chemistry; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D000459:Phaeophyceae / Q000382:microbiology*; D010743:Phospholipids / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D056910:Republic of Korea; D041902:Rhodobacteraceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D017422:Sequence Analysis, DNA; D014451:Ubiquinone / Q000031:analogs & derivatives / Q000737:chemistry
D004269:DNA, Bacterial; D005227:Fatty Acids; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D014451:Ubiquinone; C024989:coenzyme Q10