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Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce.
Int J Syst Evol Microbiol ; 69(5): 1313-1319, 2019 May.
Artigo em Inglês | MEDLINE | ID: mdl-30801241
ABSTRACT
Strain HBUAS61001T was isolated from the pickling sauce used to make a traditional fermented food product, datoucai, in China. The strain belonged to the genus Vibrio, but was placed in a clade separate from any known Vibrio species based on the 16S rRNA gene and MLSA results. The genome consisted of two chromosomes: chromosome I was 2 901 449 bp long with a G+C content of 45.4 mol%; and chromosome II was 1 107 930 bp long with a G+C content of 45.5 mol%. The most abundant fatty acids were C16 : 0 (28.1 %), summed feature 3 (C16 : 1ω7c and/or C16 : 1ω6c, 29.4 %) and summed feature 8 (C18 : 1ω7c and/or C18 : 1ω6c, 10.1 %). The isoprenoid quinones detected were Q7 and Q8. The predominant polar lipids were diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol. Strain HBUAS61001T could grow in the presence of up to 17 % NaCl. The calculated average nucleotide identity and in silico DNA-DNA hybridization (GGDC) values of the strain against the closest related type strains were all lower than 95 and 70 %, respectively. Putative genes in the genome associated with survival under high salinity stress were identified. Based on whole genome sequence analysis and phenotypic characteristics, strain HBUAS61001T is a new species in the genus Vibrio, and the name Vibrio zhugei (=GDMCC 1.1416T=KCTC 62784T) is proposed.
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Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Assunto principal: Filogenia / Vibrio / Microbiologia de Alimentos País/Região como assunto: Ásia Idioma: Inglês Revista: Int J Syst Evol Microbiol Assunto da revista: Microbiologia Ano de publicação: 2019 Tipo de documento: Artigo