Literature DB >> 15879279

Lentibacillus salarius sp. nov., isolated from saline sediment in China, and emended description of the genus Lentibacillus.

Che Ok Jeon1, Jee-Min Lim2, Jae-Chan Lee2, Gye Suk Lee2, Jung-Min Lee2, Li-Hua Xu3, Cheng-Lin Jiang3, Chang-Jin Kim2.   

Abstract

A Gram-positive, spore-forming and moderately halophilic bacterium, strain BH139(T), was isolated from saline sediment of Xinjiang Province, China. Cells of strain BH139(T) were motile, flagellated rods. The organism grew optimally at 30-35 degrees C in the presence 12-14 % (w/v) NaCl. The major fatty acids were branched saturated fatty acids such as iso-C(16 : 0), anteiso-C(15 : 0), iso-C(15 : 0), iso-C(14 : 0) and anteiso-C(17 : 0). The G + C content of the genomic DNA was about 43 mol% and the predominant isoprenoid quinone was MK-7. Comparative 16S rRNA gene sequence analyses showed that strain BH139(T) was most closely related to Lentibacillus salicampi KCCM 41560(T) (96.9 % 16S rRNA gene sequence similarity) and formed a distinct phyletic line from that species. On the basis of physiological and molecular properties, the isolate represents a novel species within the genus Lentibacillus, for which the name Lentibacillus salarius sp. nov. is proposed. The type strain is BH139(T) (= KCTC 3911(T) = DSM 16459(T)).

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Year:  2005        PMID: 15879279     DOI: 10.1099/ijs.0.63462-0

Source DB:  PubMed          Journal:  Int J Syst Evol Microbiol        ISSN: 1466-5026            Impact factor:   2.747


  1 in total

1.  Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food.

Authors:  Young Joon Oh; Joon Yong Kim; Hee Eun Jo; Hyo Kyeong Park; Seul Ki Lim; Min-Sung Kwon; Hak-Jong Choi
Journal:  J Microbiol       Date:  2020-04-11       Impact factor: 3.422

  1 in total

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