1887

Abstract

A polyphasic taxonomic approach was used to characterize a presumably novel bacterium, designated strain CC-YTH191, isolated from a fermented meal in Taiwan. Cells of strain CC-YTH191 were Gram-stain-negative aerobic rods, which grew at 15–40 °C (optimal 25–30 °C), pH 6.0–9.0 (optimal 7.0) and 1–2 % (w/v) NaCl (optimal 1 %). On the basis of 16S rRNA gene sequence analysis, strain CC-YTH191 appeared to belong to the genus Castellaniella , and was closely related to Castellaniella hirudinis (96.7 % similarity), Castellaniella ginsengisoli (96.7 %) and Castellaniella caeni (96.0 %), while with other related species it shared <96.0 % similarity. The major cellular fatty acids of the isolate were C16 : 0, C17 : 0cyclo, C14 : 0 3OH/C16 : 1iso I and C18 : 1 ω7c/C18 : 1ω6c. The polar lipid profile contained diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, phosphatidylserine, three unidentified phospholipids, an unidentified aminolipid and an unidentified aminophospholpid. Putrescine was the predominant polyamine followed by spermidine. The DNA G+C content was 62.2 mol% and the predominant quinone system was ubiquinone 8 (Q-8). All these features confirmed the placement of the strain CC-YTH191 as a novel species within the genus Castellaniella , for which the name Castellaniella fermenti sp. nov. is proposed. The type strain is CC-YTH191 (=BCRC 81023=JCM 31755).

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2017-11-08
2019-10-19
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