Agromyces atrinae sp nov., isolated from fermented seafood

作者：Park Eun Jin; Kim Min Soo; Jung Mi Ja; Roh Seong Woon; Chang Ho Won; Shin Kee Sun; Bae Jin Woo^*

来源：International Journal of Systematic and Evolutionary Microbiology, 2010, 60(5): 1056-1059.

DOI：10.1099/ijs.0.012294-0

A Gram-staining-positive, aerobic, non-motile and rod-shaped bacterium, designated P27(T), was isolated from a traditional fermented seafood. The isolate grew optimally with 0-2.0% (w/v) NaCI and at pH 6-7 and 30 degrees C. The predominant menaquinones were MK-12 and MK-11. The major cellular fatty acids were anteiso-C(17:0), anteiso-C(15:0) and iso-C(16:0). The major cell-wall sugars were galactose, mannose and rhamnose. The peptidoglycan amino acids of strain P27(T) were 2, 4-diaminobutyric acid, alanine, glutamic acid and glycine. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content of strain P27(T) was 69.0 mol%. Based on its 16S rRNA gene sequence, strain P27(T) showed highest pairwise similarity with Agromyces cerinus subsp. cerinus JCM 9083(T) (97.0% similarity). Based on phenotypic, genotypic and phylogenetic studies, strain P27(T) represents a novel species in the genus Agromyces, for which the name Agromyces atrinae sp. nov. is proposed. The type strain is P27(T). (=KCTC 19593(T) =JCM 15913(T)).

• 出版日期2010-5