論文 - 詳細
| RRC ID | 66352 |
|---|---|
| 著者 | Li K, Sang X, Zhu Y, Zhang G, Bi J, Hao H, Hou H, Qian F. |
| タイトル | Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood. |
| ジャーナル | Curr Microbiol |
| Abstract |
A Gram-positive, aerobic, motile and short rod-shaped bacterium, designated as strain G56T, was isolated from shrimp paste produced in Panjin, China. Grows in the presence of 1.0-25.0% (w/v) NaCl (optimum at 10%), pH 5.0-9.5 (optimally at 7.0) and 10-50 °C (optimally at 37 °C). Positive for catalase and oxidase activities, but lack the ability to reduce nitrate. Acids produce from D-ribose, D-xylose, D-galactose, glycerol and D-trehalose, but no acid is produced when salicin, D-mannose, D-cellobiose and L-sorbose are provided as substrates. The polar lipid extract is found to contain diphosphatidylglycerol, phosphatidylglycerol, an unknown glycolipid, and unidentified phospholipids. Fatty acids are mainly defined as anteiso-C15:0 (69.7%) and anteiso-C17:0 (23.3%). The G+C content of its DNA is 44.7 mol%. The draft genome of strain G56T is 3,209,087 bp in length and the average nucleotide identity value (ANI) and the digital DNA-DNA hybridization (DDH) values between strain G56T and L. juripiscarius JCM 12147T is 78.41% and 22.0%, respectively. Polyphasic taxonomic analysis classified strain G56T as a novel species in the genus Lentibacillus, and therefore, we named it as Lentibacillus panjinensis sp. nov.. |
| 巻・号 | 77(9) |
| ページ | 1997-2001 |
| 公開日 | 2020-9-1 |
| DOI | 10.1007/s00284-020-02122-z |
| PII | 10.1007/s00284-020-02122-z |
| PMID | 32754853 |
| MeSH | Bacterial Typing Techniques China DNA, Bacterial / genetics Fatty Acids Fermented Foods* Phospholipids* Phylogeny RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA |
| 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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| 最多言及媒体 | Wikipedia |
| 各媒体での言及数の合計 | 1 |
| 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 | JCM12147 JCM12149 JCM32144 JCM19838 |