論文 - 詳細
| RRC ID | 55396 |
|---|---|
| 著者 | Kaur M, Singh H, Sharma S, Mishra S, Tanuku NRS, Pinnaka AK. |
| タイトル | Sphingobacterium bovisgrunnientis sp. nov., isolated from yak milk. |
| ジャーナル | Int J Syst Evol Microbiol |
| Abstract |
A novel Gram-negative, rod shaped, non-motile bacterium, designated strain YK2T, was isolated from yak milk from Leh, India. The strain was positive for oxidase- and catalase-activities and negative for starch hydrolysis, nitrate reduction, citrate utilization, urease, lysine decarboxylase and ornithine decarboxylase activities. The predominant fatty acids were iso-C15 : 0, iso-C17 : 0 3-OH, iso-C17 : 1ω9c and C16 : 1ω7c and/or C16 : 1ω6c and/or iso-C15 : 0 2-OH (summed feature 3). The major polar lipids were phosphatidylethanolamine, one unidentified aminophospholipid and six unidentified lipids. The DNA G+C content of the strain was 38.9 mol%. The 16S rRNA gene sequence analysis indicated that strain YK2T was a member of the genus Sphingobacterium and closely related to Sphingobacterium alimentarium and Sphingobacterium composti with pair-wise sequence similarity of 98.3 and 97.9 %, respectively. The sequence similarity to other members of the genus Sphingobacterium was between 92.6 to 96.3 %. Phylogenetic analysis showed that strain YK2T clustered with Sphingobacterium alimentarium and together clustered with Sphingobacterium composti. DNA-DNA hybridization of strain YK2T with Sphingobacterium alimentarium WCC 4521T and Sphingobacterium composti T5-12T showed a relatedness of only 38 and 54 %, respectively. Based on the phenotypic characteristics and on phylogenetic inference, it appears that strain YK2T represents a novel species of the genus Sphingobacterium, for which the name Sphingobacterium bovisgrunnientis sp. nov. is proposed. The type strain of Sphingobacterium bovisgrunnientis sp. nov. is YK2T (=MTCC 12631T=KCTC 52685T=JCM 31951T). |
| 巻・号 | 68(2) |
| ページ | 636-642 |
| 公開日 | 2018-2-1 |
| DOI | 10.1099/ijsem.0.002562 |
| PMID | 29388539 |
| MeSH | Animals Bacterial Typing Techniques Base Composition Cattle / microbiology* DNA, Bacterial / genetics Fatty Acids / chemistry India Milk / microbiology* Nucleic Acid Hybridization Phosphatidylethanolamines / chemistry Phylogeny* RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA Sphingobacterium / classification* Sphingobacterium / genetics Sphingobacterium / isolation & purification |
| IF | 2.166 |
| 引用数 | 2 |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 各媒体での言及数の合計 | 0 |
| リソース情報 | |
| 一般微生物 | JCM 31951 |