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

Volume 55, Issue 5

sp. nov., a yellow-pigmented, aerobic bacterium isolated from a lactic acid beverage Free

Abstract

A yellow-pigmented bacterium designated strain GUM-Kaji was isolated from a lactic acid beverage. The strain had Gram-negative, non-motile, rod-shaped cells. It was strictly aerobic and chemo-organotrophic and grew at 5–30 °C and at pH 5–8. The major components of the non-polar and 3-hydroxy fatty acids were C15 : 0 iso and 3-OH-C17 : 0 iso, respectively. Menaquinone MK-6 was detected as the sole quinone. 16S rRNA gene sequence comparisons revealed that strain GUM-Kaji is affiliated to the genus , with as its phylogenetic neighbour, but there were low levels of similarity (<96 %) to any established species of the genus. The G+C content of the genomic DNA was 36·6 mol%. The novel bacterium differed from any known species of in terms of a number of phenotypic properties. Thus, the name sp. nov. is proposed for this novel bacterium. The type strain is strain GUM-Kaji (=BAMY 1001=NCIMB 14047=DSM 17126).

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2005-09-01
2025-04-23
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Chryseobacterium shigense sp. nov., a yellow-pigmented, aerobic bacterium isolated from a lactic acid beverage
Int J Syst Evol Microbiol 55, 1903 (2005); https://doi.org/10.1099/ijs.0.63690-0
/content/journal/ijsem/10.1099/ijs.0.63690-0
/content/journal/ijsem/10.1099/ijs.0.63690-0
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