1887

Abstract

A novel species that belongs to the genus is described on the basis of phenotypic characteristics, phylogenetic analysis of 16S rRNA and gene sequences and DNA–DNA hybridization. Four strains of helical, halophilic, Gram-negative, heterotrophic bacteria were isolated from kusaya gravy, which is fermented brine that is used for the production of traditional dried fish in the Izu Islands of Japan. All of the new isolates were motile by means of bipolar tuft flagella, of small cell size, coccoid-body-forming and aerophilic; it was concluded that they belong to the same bacterial species, based on DNA–DNA hybridization values (>70 % DNA relatedness). DNA G+C contents of the new strains were 42–43 mol% and they had isoprenoid quinone Q-8 as the major component. Phylogenetic analysis of 16S rRNA gene sequences indicated that the new isolates were members of the genus ; sequence similarity of the new isolates to , and was 98·5, 98·2 and 95·2 %, respectively. Phylogenetic analysis based on the gene indicated that the new isolates had enough phylogenetic distance from and to be regarded as different species, with 84·7 and 78·7 % sequence similarity, respectively. DNA–DNA hybridization showed that the new isolates had <36 % DNA relatedness to and , supporting the phylogenetic conclusion. Thus, a novel species is proposed: sp. nov. (type strain, K=LMG 21802=NBRC 100033).

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2004-01-01
2019-12-15
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Supplements

vol. , part 1, pp. 163 – 167

Phylogenetic tree of the genus , based on gene sequences.

Differential characteristics of species.

DNA–DNA hybridization of various species.

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