RRC ID 1145
Author Namwong S, Tanasupawat S, Smitinont T, Visessanguan W, Kudo T, Itoh T.
Title Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand.
Journal Int. J. Syst. Evol. Microbiol.
Abstract Eight strains of aerobic, spore-forming, Gram-positive, moderately halophilic bacteria were isolated from sauce (nam-pla and bu-du) produced in Thailand by the fermentation of fish. They grew optimally in the presence of 10 % NaCl, at 37 degrees C and pH 7.0. A diagnostic diamino acid, meso-diaminopimelic acid, was present in the cell-wall peptidoglycan. The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C(15 : 0) and iso-C(16 : 0). Phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid were found to be the major polar lipid components. The DNA G+C content was 42-43 mol%. These bacteria were further divided into two groups based on phenotypic characteristics and DNA-DNA similarities. Three strains of Group I were highly affiliated to the type strain of Lentibacillus salicampi in terms of phenotypic characterization and DNA-DNA similarities (96-102 %); accordingly, they were identified as strains of L. salicampi. A representative strain of Group II, strain IS40-3T, was most closely related to L. salicampi in terms of 16S rRNA-based phylogenetic analysis, although five strains of Group II could be distinguished from L. salicampi by means of several phenotypic properties, low 16S rRNA gene sequence similarity (95.2 %) and low DNA-DNA similarities (12-32 %). Therefore, the Group II strains should be included in a novel species of the genus Lentibacillus, for which the name Lentibacillus juripiscarius sp. nov. is proposed. The type strain is IS40-3T (=JCM 12147T=PCU 229T=TISTR 1535T).
Volume 55(Pt 1)
Pages 315-20
Published 2005-1
DOI 10.1099/ijs.0.63272-0
PII 55/1/315
PMID 15653893
MeSH Animals Bacillaceae / chemistry Bacillaceae / classification* Bacillaceae / genetics Bacillaceae / isolation & purification Base Composition DNA, Bacterial / analysis DNA, Ribosomal / analysis Fatty Acids / analysis Fermentation Fishes / microbiology* Food Microbiology Molecular Sequence Data Nucleic Acid Hybridization Phenotype Phylogeny RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA Sodium Chloride Thailand
IF 2.166
Times Cited 45
Pathogenic microorganisms JCM 12147? JCM 11462?