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

A yellow-pigmented bacterium designated strain GUM-Kaji(T) 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 degrees 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(T) is affiliated to the genus Chryseobacterium, with Chryseobacterium joostei 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 Chryseobacterium in terms of a number of phenotypic properties. Thus, the name Chryseobacterium shigense sp. nov. is proposed for this novel bacterium. The type strain is strain GUM-Kaji(T) (=BAMY 1001(T)=NCIMB 14047(T)=DSM 17126(T)).