Vibrio zhugei sp. nov., a moderately halophilic bacterium isolated from pickling sauce. Issue 5 (25th February 2019)

• Record Type: Journal Article
• Authors: Guo, Zhuang; Li, Weicheng; Wang, Yurong; Hou, Qiangchuan; Zhao, Huijun; Sun, Zhihong; Zhang, Zhendong
• Is Part Of: International journal of systematic and evolutionary microbiology. Volume 69:Issue 5(2019)
• Page Start: 1313
• Page End: 1319
• Publication Date: 2019-02-25
• Subjects: MLSA -- pickling sauce -- glycine betaine -- ectoine; Microbiology -- Periodicals; Microbiology -- Classification -- Periodicals; 579
• DOI: 10.1099/ijsem.0.003308
• Languages: English
• ISSNs: 1466-5026

Abstract

Abstract : Strain HBUAS61001 T 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 : 1 ω7 c and/or C16 : 1 ω6 c, 29.4 %) and summed feature 8 (C18 : 1 ω7 c and/or C18 : 1 ω6 c, 10.1 %). The isoprenoid quinones detected were Q7 and Q8. The predominant polar lipids were diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol. Strain HBUAS61001 T 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 T is a new species in the genus Vibrio, and the name Vibrio zhugei (=GDMCC 1.1416 T =KCTC 62784 T ) is proposed.