Pisciglobus halotolerans gen. nov., sp. nov., isolated from fish sauce

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Pisciglobus halotolerans gen. nov., sp. nov., isolated from fish sauce
S Tanasupawat; J Thongsanit; C Thawai; Keun Chul Lee; Jung-Sook Lee
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 61, no. 7, pp. 1688-1692
Publication Year
Two strains of Gram-stain-positive, catalase-negative, tetrad-forming cocci, C01T and C02, were isolated in Thailand from fish sauce. They were facultatively anaerobic, non-motile and non-sporeforming bacteria. These strains produced L-lactic acid from glucose. They grew at pH 5.0-9.0, at 15-40 deg;C and in the presence of 10% (w/v) NaCl. The dominant fatty acid was C18: 1ω9c. The DNA G+C contents of strains C01T and C02 were 38.6 and 38.7 mol%, respectively. Strain C01T was related most closely to Desemzia incerta DSM 20581T, with a 16S rRNA gene sequence similarity of 96.9 %. The strains could be distinguished clearly from D. incerta DSM 20581T based on cell morphology, physiological and biochemical characteristics and low levels of DNA-DNA relatedness. On the basis of the data presented, strains C01T and C02 are considered to represent a novel species of a new genus in the Bacillus-Lactobacillus cluster, for which the name Pisciglobus halotolerans gen. nov., sp. nov. is proposed. The type strain of Pisciglobus halotolerans is C01T (=KCTC 13150T =TISTR 1958T =PCU 316T).
Microbiology Soc
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Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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