Two strains of helical, halophilic, Gram-negative, heterotrophic bacteria were isolated from kusaya gravy which is a traditional Japanese fermented brine. These strains were motile by means of a single polar or bipolar tuft flagellum. They had a large cell size, were helical, formed coccoid bodies, were microaerophilic and had quinone type Q-8. The DNA G+C content of the strains was 44–45 mol%. A detailed investigation of the phenotypic, chemotaxonomic and phylogenetic characteristics of the strains revealed that they represent a new species of halophilic helical bacteria. The sequence of the 16S rRNA gene of strain H7, designated the type strain of the new isolates, and all of the species except for were determined. Phylogenetic analysis indicated that these strains were closely related to , with enough distance to separate the /new isolate H7cluster from on the genus level. It is proposed that a new genus, , be created; this genus should include ATCC 19193(formerly ) as the type species, as well as JCM 10129(=H7).


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