%0 Journal Article %A Daroonpunt, Rungsima %A Itoh, Takashi %A Kudo, Takuji %A Ohkuma, Moriya %A Tanasupawat, Somboon %T Bacillus piscicola sp. nov., isolated from Thai fish sauce (Nam-pla) %D 2016 %J International Journal of Systematic and Evolutionary Microbiology, %V 66 %N 3 %P 1151-1155 %@ 1466-5034 %R https://doi.org/10.1099/ijsem.0.000851 %I Microbiology Society, %X A Gram-reaction-positive, spore-forming, rod-shaped bacterium, designated NR1-3-2T, was isolated from fish sauce collected from a factory in Chonburi province, Thailand. Strain NR1-3-2T grew at pH 5–10 (optimum 7.5), at 21–48 °C (optimum 37 °C) and with 0–15 % (w/v) NaCl (optimum 1–3 %). The diamino acid found in the cell-wall peptidoglycan was meso-diaminopimelic acid. Menaquinone with seven isoprene units (MK-7) was the major isoprenoid quinone. The strain contained anteiso-C15 : 0, iso-C15 : 0 and anteiso-C17 : 0 as major cellular fatty acids. Diphosphatidylglycerol, phosphatidyl glycerol and one unknown glycolipid were detected as major polar lipids. On the basis of 16S rRNA gene sequence analysis, strain NR1-3-2T belonged to the genus Bacillus and was closely related to Bacillus iranensis DSM 23995T (97.4 % similarity). Strain NR1-3-2T exhibited low DNA–DNA relatedness (31.2–39.8 %) with B. iranensis DSM 23995T. The DNA G+C content was 44.2 mol%. On the basis of phenotypic characteristics, DNA–DNA relatedness and phylogenetic analyses, the strain is considered to represent a novel species of the genus Bacillus and the name Bacillus piscicola sp. nov. is proposed. The type strain is NR1-3-2T ( = JCM 19598T = LMG 28281T = PCU 340T = TISTR 2295T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.000851