Description of Olleya aquimaris sp. nov., isolated from seawater, and emended description of the genus Olleya Mancuso Nichols et al. 2005

Soo Young Lee, Sooyeon Park, Tae Kwang Oh, Jung Hoon Yoon

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

A Gram-stain-negative, non-flagellated, motile (by gliding), yellow-pigmented, rod-shaped bacterial strain, designated L-4T, was isolated from seawater of Baekdo harbour in the East Sea, Korea. Strain L-4 T grew optimally at 37 °C, at pH 6.5-7.0 and in the presence of 2% (w/v) NaCl. Phylogenetic analyses based on 16S rRNA gene sequences showed that strain L-4T clustered with Olleya marilimosa CAM030T, a member of the family Flavobacteriaceae. Strain L-4T exhibited 16S rRNA gene sequence similarity values of 97.2% to O. marilimosa CAM030T and less than 95.8% to other members of the family Flavobacteriaceae. Strain L-4 T and O. marilimosa CIP 108537T contained MK-6 as the predominant menaquinone. The fatty acid and polar lipid profiles of strain L-4T were similar to those of O. marilimosa CIP 108537T. The DNA G+C content of strain L-4T was 35 mol% and DNA-DNA relatedness between strain L-4T and O. marilimosa CIP 108537 T was 7%. Differential phenotypic properties, together with its phylogenetic and genetic distinctiveness, enable strain L-4T to be distinguished from O. marilimosa. On the basis of these data, strain L-4 T is considered to represent a novel species of the genus Olleya for which the name Olleya aquimaris sp. nov. is proposed; the type strain is L-4T (=KCTC 22661T =CCUG 58074T). An emended description of the genus Olleya is also provided.

Original languageEnglish
Pages (from-to)887-891
Number of pages5
JournalInternational Journal of Systematic and Evolutionary Microbiology
Volume60
Issue number4
DOIs
StatePublished - Apr 2010
Externally publishedYes

Fingerprint

Dive into the research topics of 'Description of Olleya aquimaris sp. nov., isolated from seawater, and emended description of the genus Olleya Mancuso Nichols et al. 2005'. Together they form a unique fingerprint.

Cite this