RT Journal Article SR Electronic(1) A1 Guo, Zhuang A1 Li, Weicheng A1 Wang, Yurong A1 Hou, Qiangchuan A1 Zhao, Huijun A1 Sun, Zhihong A1 Zhang, ZhendongYR 2019 T1 Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce JF International Journal of Systematic and Evolutionary Microbiology, VO 69 IS 5 SP 1313 OP 1319 DO https://doi.org/10.1099/ijsem.0.003308 PB Microbiology Society, SN 1466-5034, AB Strain HBUAS61001T 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 HBUAS61001T 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 HBUAS61001T is a new species in the genus Vibrio , and the name Vibrio zhugei (=GDMCC 1.1416T=KCTC 62784T) is proposed., UL https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.003308