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

Volume 74, Issue 1

sp. nov., sp. nov. and sp. nov., isolated from French cheese rinds Open Access

Abstract

Eight Gram-stain-negative bacterial strains were isolated from cheese rinds sampled in France. On the basis of 16S rRNA gene sequence analysis, all isolates were assigned to the genus s. Phylogenetic investigations, including 16S rRNA gene studies, multilocus sequence analysis, reconstruction of a pan-genome phylogenetic tree with the concatenated core-genome content and average nucleotide identity (ANI) calculations, revealed that they constituted three novel and well-supported clusters. The closest relative species, determined using the whole-genome sequences of the strains, were for two groups of cheese strains, sharing 82.4 and 93.1 % ANI, and another cluster sharing 92.2 % ANI with the type strain. The strains isolated herein differed from the previously described species by ANI values <95 % and several biochemical, enzymatic and colony characteristics. The results of phenotypic, phylogenetic and chemotaxonomic analyses indicated that the isolates belonged to three novel species, for which the names sp. nov., sp. nov. and sp. nov. are proposed, with isolates FME63 (=DSM 113315=CIRM-BIA2430=CIP 111880=LMG 32013), FME64 (=DSM 113316=CIRM-BIA2431=CIP 111877=LMG 32015) and FME66 (=DSM 113318=CIRM-BIA2433=CIP 111876=LMG 32014) as type strains, respectively.

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Keyword(s): food , genotypes , phenotypes , taxonomy and whole-genome sequencing
Funding
This study was supported by the:
  • Novo Nordisk Fonden (Award NNF20CC0035580)
    • Principle Award Recipient: CarolineIsabel Kothe
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico (Award 202444/2017-1)
    • Principle Award Recipient: CarolineIsabel Kothe
© 2024 The Authors
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License. This article was made open access via a Publish and Read agreement between the Microbiology Society and the corresponding author’s institution.
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2024-01-24
2025-04-20
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Halomonas citrativorans sp. nov., Halomonas casei sp. nov. and Halomonas colorata sp. nov., isolated from French cheese rinds
Int J Syst Evol Microbiol 74, 006234 (2024); https://doi.org/10.1099/ijsem.0.006234
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