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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 69, Issue 5

Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce Free

Abstract

Strain HBUAS61001 was isolated from the pickling sauce used to make a traditional fermented food product, datoucai, in China. The strain belonged to the genus Vibrio , but was placed in a clade separate from any known Vibrio species based on the 16S rRNA gene and MLSA results. The genome consisted of two chromosomes: chromosome I was 2 901 449 bp long with a G+C content of 45.4 mol%; and chromosome II was 1 107 930 bp long with a G+C content of 45.5 mol%. The most abundant fatty acids were C16 : 0 (28.1 %), summed feature 3 (C16 : 1ω7c and/or C16 : 1ω6c, 29.4 %) and summed feature 8 (C18 : 1ω7c and/or C18 : 1ω6c, 10.1 %). The isoprenoid quinones detected were Q7 and Q8. The predominant polar lipids were diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol. Strain HBUAS61001 could grow in the presence of up to 17 % NaCl. The calculated average nucleotide identity and in silico DNA–DNA hybridization (GGDC) values of the strain against the closest related type strains were all lower than 95 and 70 %, respectively. Putative genes in the genome associated with survival under high salinity stress were identified. Based on whole genome sequence analysis and phenotypic characteristics, strain HBUAS61001 is a new species in the genus Vibrio , and the name Vibrio zhugei (=GDMCC 1.1416=KCTC 62784) is proposed.

  • Received:
  • Accepted:
  • Published Online:
Keyword(s): ectoine , glycine betaine , MLSA and pickling sauce
© 2019 IUMS
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2019-02-25
2024-04-19
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Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce
Int J Syst Evol Microbiol 69, 1313 (2019); https://doi.org/10.1099/ijsem.0.003308
/content/journal/ijsem/10.1099/ijsem.0.003308
/content/journal/ijsem/10.1099/ijsem.0.003308
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