論文 - 詳細
| RRC ID | 60372 |
|---|---|
| 著者 | Guo Z, Li W, Wang Y, Hou Q, Zhao H, Sun Z, Zhang Z. |
| タイトル | Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce. |
| ジャーナル | Int J Syst Evol Microbiol |
| Abstract |
Strain HBUAS61001T was isolated from the pickling sauce used to make a traditional fermented food product, datoucai, in China. The strain belonged to the genus Vibrio, but was placed in a clade separate from any known Vibrio species based on the 16S rRNA gene and MLSA results. The genome consisted of two chromosomes: chromosome I was 2 901 449 bp long with a G+C content of 45.4 mol%; and chromosome II was 1 107 930 bp long with a G+C content of 45.5 mol%. The most abundant fatty acids were C16 : 0 (28.1 %), summed feature 3 (C16 : 1ω7c and/or C16 : 1ω6c, 29.4 %) and summed feature 8 (C18 : 1ω7c and/or C18 : 1ω6c, 10.1 %). The isoprenoid quinones detected were Q7 and Q8. The predominant polar lipids were diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol. Strain HBUAS61001T could grow in the presence of up to 17 % NaCl. The calculated average nucleotide identity and in silico DNA-DNA hybridization (GGDC) values of the strain against the closest related type strains were all lower than 95 and 70 %, respectively. Putative genes in the genome associated with survival under high salinity stress were identified. Based on whole genome sequence analysis and phenotypic characteristics, strain HBUAS61001T is a new species in the genus Vibrio, and the name Vibrio zhugei (=GDMCC 1.1416T=KCTC 62784T) is proposed. |
| 巻・号 | 69(5) |
| ページ | 1313-1319 |
| 公開日 | 2019-5-1 |
| DOI | 10.1099/ijsem.0.003308 |
| PMID | 30801241 |
| MeSH | Bacterial Typing Techniques Base Composition China DNA, Bacterial / genetics Fatty Acids / chemistry Fermented Foods / microbiology* Food Microbiology* Nucleic Acid Hybridization Phospholipids / chemistry Phylogeny* RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA Vibrio / classification* Vibrio / isolation & purification |
| IF | 2.166 |
| 引用数 | 1 |
| オルトメトリクス指標 |
オルトメトリクス指標項目
|
| 最多言及媒体 | Blogs |
| 各媒体での言及数の合計 | 2 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM21887 |