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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo International Journal of Systematic and Evolutionary Microbiology

Volume 59, Issue 7

sp. nov., a moderately halophilic bacterium isolated from a salt lake Free

Abstract

A novel Gram-positive-staining, aerobic, spore-forming, rod-shaped bacterium, designated strain YIM 91119, was isolated from Ebinur Lake in Xinjiang Province, north-west China. Cells were motile, produced terminal endospores and grew at pH 6.0–8.0 (optimally at pH 7.0), 4–45 °C (optimally at 28–37 °C) and 1–22 % (w/v) NaCl, (optimally at 10–15 %, w/v). Comparative 16S rRNA gene sequence analysis showed that strain YIM 91119 belongs to the genus , exhibiting the highest sequence similarity with respect to the type strain of (97.8 %); the next most similar 16S rRNA gene sequences were those of the type strains of (96.8 %), (96.5 %) and (95.8 %). DNA–DNA hybridization with AS 1.4250 showed a relatedness of 55 %. The major fatty acids of strain YIM 91119 were anteiso-C, iso-C and anteiso-C. The peptidoglycan type was A1 (directly cross-linked -diaminopimelic acid). The genomic DNA G+C content was 40.1 mol% and the predominant respiratory quinone was MK-7. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. On the basis of the evidence from this polyphasic study, strain YIM 91119 represents a novel species of the genus , for which the name sp. nov. is proposed, with YIM 91119 (=DSM 19802 =CCTCC AA 208015) as the type strain.

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2009-07-01
2025-11-18

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Gracilibacillus saliphilus sp. nov., a moderately halophilic bacterium isolated from a salt lake
Int J Syst Evol Microbiol 59, 1620 (2009); https://doi.org/10.1099/ijs.0.006569-0
/content/journal/ijsem/10.1099/ijs.0.006569-0
/content/journal/ijsem/10.1099/ijs.0.006569-0
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vol. , part 7, pp. 1620 - 1624

Polar lipid profile of strain YIM 91119 grown in 10 % modified ISP5 medium.

Cellular fatty acid compositions of strain YIM 91119 and XH-63 .

[PDF file of Supplementary Fig. S1 and Table S1](86 KB)

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