sp. nov., isolated from a coastal dune, reclassification of as comb. nov., and emended description of the genus .

Int J Syst Evol Microbiol

Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Republic of Korea.

Published: December 2023


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Article Abstract

A Gram-stain-negative, aerobic, non-flagellated and coccoid or ovoid bacterial strain, BSSL-BM11, was isolated from sand of coastal dunes along the Yellow Sea of the Korean peninsula. Strain BSSL-BM11 grew optimally at 30 °C, at pH 7.0-8.0 and in the presence of 2.0-3.0 % (w/v) NaCl. Phylogenetic trees based on 16S rRNA gene sequences, the up-to-date bacterial core gene set and average amino acid identity (AAI) showed that strain BSSL-BM11 forms a cluster with the type strains of and . Strain BSSL-BM11 showed 16S rRNA gene sequence similarities of 98.3 and 98.0 % to the type strains of and , respectively, and less than 96.4 % to the type strains of the other recognized species. The average nucleotide identity (ANI) and digital DNA-DNA hybridization (dDDH) values between strain BSSL-BM11 and the type strains of and were 77.0-84.8 % and 20.0-28.1 %, respectively. The 16S rRNA gene similarity, AAI, ANI and dDDH values between Z8 and KCTC 42249 were 98.0, 77.4, 76.7 and 20.1 %, respectively. The DNA G+C content of strain BSSL-BM11 from genomic sequence data was 61.3 mol%. Strain BSSL-BM11 contained Q-10 as the predominant ubiquinone and C 7, C and cyclo C 8 as the major fatty acids. The major polar lipids of strain BSSL-BM11 were phosphatidylcholine, phosphatidylglycerol and phosphatidylethanolamine. Based on the polyphasic data, it is proposed that be reclassified as a member of the genus . Phenotypic and phylogenetic analyses revealed that strain BSSL-BM11 is separated from and . On the basis of the data presented here, strain BSSL-BM11 (=KACC 21634=NBRC 114503) is considered to represent a novel species of the genus , for which the name sp. nov. is proposed.

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http://dx.doi.org/10.1099/ijsem.0.006193DOI Listing

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