1887

International Journal of Systematic and Evolutionary Microbiology

Volume 56, Issue 8

sp. nov., from fish sauce in Thailand Free

Abstract

Fifteen strains of extremely halophilic bacteria were isolated from fish sauce (nam-pla) collected in Thailand at various stages of the fish-fermentation process. The isolates were strictly aerobic, spore-forming, Gram-positive rods. They grew optimally in the presence of 20–26 % NaCl. The cell-wall peptidoglycan contained -diaminopimelic acid. The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C and anteiso-C. Polar lipid analysis revealed the presence of phosphatidylglycerol, diphosphatidylglycerol and two unidentified glycolipids. The DNA G+C content was 42.1–43.1 mol%. On the basis of the 16S rRNA gene sequence, a representative strain, PS11-2, was found to be closely related to JCM 12147 (97.3 % similarity). The 15 strains were included in the same species on the basis that the levels of DNA–DNA relatedness with strain PS11-2 were greater than 70 %. They could be distinguished from and other species on the basis of several phenotypic characteristics and low levels of DNA–DNA relatedness (⩽19.4 %). Therefore, the strains represent a novel species of the genus , for which the name sp. nov. is proposed. The type strain is PS11-2 (=JCM 12149=TISTR 1549=PCU 240).

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2006-08-01
2021-03-04
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Lentibacillus halophilus sp. nov., from fish sauce in Thailand
Int J Syst Evol Microbiol 56, 1859 (2006); https://doi.org/10.1099/ijs.0.63997-0
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