RESUMEN
Following phylogenetic analysis based on 16S rRNA gene sequences, together with DNA G+C contents and differential chemotaxonomic and physiological characteristics, a new genus with the name Aliiglaciecola gen. nov. is proposed to more appropriately accommodate two recognized species of the genera Glaciecola and Aestuariibacter. Accordingly, [Glaciecola] lipolytica and [Aestuariibacter] litoralis should be reassigned to the novel genus as Aliiglaciecola lipolytica comb. nov. (type strain, E3(T) = JCM 15139(T) = CGMCC 1.7001(T)) and Aliiglaciecola litoralis comb. nov. (type strain, KMM 3894(T) = JCM 15896(T) = NRIC 0754(T)), respectively. Aliiglaciecola lipolytica is proposed as the type species of this new genus. Physiologically, the combined characteristics of positive reactions for nitrate reduction and growth at 4 °C and 36 °C distinguish the new genus from the genera Aestuariibacter and Glaciecola by one to three traits. Moreover, the new genus is also distinguished from the genus Glaciecola by the fatty acid profile and distinguished from the genus Aestuariibacter by the differences of major isoprenoid quinone (MK-7 vs Q-8) and DNA G+C content (40.8-43.0 mol% vs 48.0-54.0 mol%).
Asunto(s)
Alteromonadaceae/clasificación , Filogenia , Agua de Mar/microbiología , Alteromonadaceae/genética , Alteromonadaceae/crecimiento & desarrollo , Técnicas de Tipificación Bacteriana , Composición de Base , ADN Bacteriano/genética , Ácidos Grasos/análisis , Nitratos/metabolismo , Quinonas/análisis , ARN Ribosómico 16S/genética , Análisis de Secuencia de ADNRESUMEN
The aim of this study was to examine the fatty acid (FA) composition and levels in seeds of twelve native Camellia species collected in different populations of major producing regions in Taiwan. The constituents of FAs varied within and among populations. Oleic acid (OA) was found to be the predominant FA constituent in all species. Remarkably high levels of unsaturated OA and linoleic acid (LA), found in two populations of Camellia tenuiflora (CT), C. transarisanensis (CTA), and C. furfuracea (CFA), were similar to those reported for olive oil. The levels of saturated palmitic acid (PA) from most of the tested seed oils were less than 13%. Among the different fats, some FAs can be used as functional ingredients for topical applications. The seed oils of CT, CTA, and CFA possess chemical compounds that make them useful in health-oriented cooking due to their high OA and LA contents and low PA content.