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    2019年
    Denitrobaculum tricleocarpae gen. nov., sp. nov., a marine bacterium from coralline algae Tricleocarpa sp
    来源:bevictor伟德官网 时间:2020年05月06日 10:49 点击数:

    ABSTRACT

    A Gram-stain- negative, non-spore- forming, aerobic, motile, curved rod-shaped bacterium, designed strain R148T was isolated from a coralline algae Tricleocarpa sp. collected from Weizhou island, PR China. The optimal growth of R148T occurred at 25 °C, pH 8–9 in the presence of 0.5 % (w/v) NaCl on the basis of amended marine broth 2216. The genomic DNA G+C content was 59.5 mol%. The only detected respiratory quinone was Q-10. The major polar lipids were phosphatidylmethylethanolamine, phosphatidylglycerol, diphosphatidylglycerol, phosphatidylethanolamine, and three unidentified ninhydrin-positive lipids. The major cellular fatty acids were C18 : 1ω7c, C16 : 1ω7c, C19 : 0cyclo 9, 10 DMA and C18 : 0. The results of 16S rRNA gene-based global alignment indicated that the closest neighbour of strain R148T was Pelagibius litoralis DSM 21314T (93.1 % similarity), the second is Limibacillus halophilus KCTC 42420T (92.2 %). The results of phylogenetic analysis indicated that R148T forms a distinct branch in the robust clade of R148T and P. litoralis DSM 21314T, while the taxonomic position of this clade in the family Rhodospirillaceae is ambiguous among phylogenetic approaches. The low 16S rRNA gene similarity and distinct polar lipid and cellular fatty acid profile could readily distinguish R148T from closely related type strains. So R148T is suggested to represent a novel species in a novel genus, for which the name Denitrobaculum tricleocarpae gen. nov., sp. nov. is proposed. The type strain is R148T (=MCCC 1K03781T=KCTC 72137T).

     

    上一条:Potential molecular traits underlying environmental tolerance of Pavona decussata and Acropora pruinosa in Weizhou Island, northern South China Sea 下一条:Occurrence, phase distribution, and bioaccumulation of organophosphate esters (OPEs) in mariculture farms of the Beibu Gulf, China: A health risk assessment through seafood consumption

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