Description of Olleya aquimaris sp. nov., isolated from seawater, and emended description of the genus Olleya Mancuso Nichols et al. 2005

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Title
Description of Olleya aquimaris sp. nov., isolated from seawater, and emended description of the genus Olleya Mancuso Nichols et al. 2005
Author(s)
Soo Young Lee; Soo Yeon Park; Tae Kwang Oh; Jung-Hoon Yoon
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 60, no. 4, pp. 887-891
Publication Year
2010
Abstract
A Gram-stain-negative, non-flagellated, motile (by gliding), yellow-pigmented, rod-shaped bacterial strain, designated L-4T, was isolated from seawater of Baekdo harbour in the East Sea, Korea. Strain L-4 T grew optimally at 37 °C, at pH 6.5-7.0 and in the presence of 2% (w/v) NaCl. Phylogenetic analyses based on 16S rRNA gene sequences showed that strain L-4T clustered with Olleya marilimosa CAM030T, a member of the family Flavobacteriaceae. Strain L-4T exhibited 16S rRNA gene sequence similarity values of 97.2% to O. marilimosa CAM030T and less than 95.8% to other members of the family Flavobacteriaceae. Strain L-4 T and O. marilimosa CIP 108537T contained MK-6 as the predominant menaquinone. The fatty acid and polar lipid profiles of strain L-4T were similar to those of O. marilimosa CIP 108537T. The DNA G+C content of strain L-4T was 35 mol% and DNA-DNA relatedness between strain L-4T and O. marilimosa CIP 108537 T was 7%. Differential phenotypic properties, together with its phylogenetic and genetic distinctiveness, enable strain L-4T to be distinguished from O. marilimosa. On the basis of these data, strain L-4 T is considered to represent a novel species of the genus Olleya for which the name Olleya aquimaris sp. nov. is proposed; the type strain is L-4T (=KCTC 22661T =CCUG 58074T). An emended description of the genus Olleya is also provided.
ISSN
0020-7713
Publisher
Microbiology Soc
DOI
http://dx.doi.org/10.1099/ijs.0.014563-0
Type
Article
Appears in Collections:
Division of Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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