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Volume 55, Issue 1

Isolation of strains and sp. nov. from fish sauce in Thailand Free

Abstract

Eight strains of aerobic, spore-forming, Gram-positive, moderately halophilic bacteria were isolated from sauce (nam-pla and bu-du) produced in Thailand by the fermentation of fish. They grew optimally in the presence of 10 % NaCl, at 37 °C and pH 7·0. A diagnostic diamino acid, -diaminopimelic acid, was present in the cell-wall peptidoglycan. The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C and iso-C. Phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid were found to be the major polar lipid components. The DNA G+C content was 42–43 mol%. These bacteria were further divided into two groups based on phenotypic characteristics and DNA–DNA similarities. Three strains of Group I were highly affiliated to the type strain of in terms of phenotypic characterization and DNA–DNA similarities (96–102 %); accordingly, they were identified as strains of . A representative strain of Group II, strain IS40-3, was most closely related to in terms of 16S rRNA-based phylogenetic analysis, although five strains of Group II could be distinguished from by means of several phenotypic properties, low 16S rRNA gene sequence similarity (95·2 %) and low DNA–DNA similarities (12–32 %). Therefore, the Group II strains should be included in a novel species of the genus , for which the name sp. nov. is proposed. The type strain is IS40-3 (=JCM 12147=PCU 229=TISTR 1535).

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2005-01-01
2024-04-20
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Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand
Int J Syst Evol Microbiol 55, 315 (2005); https://doi.org/10.1099/ijs.0.63272-0
/content/journal/ijsem/10.1099/ijs.0.63272-0
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