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Salinicoccus siamensis sp. nov., isolated from fermented shrimp paste in Thailand
Author(s)
Date Issued
September 1, 2007
Type
Article
Abstract
Fifteen strains of moderately halophilic, Gram-positive cocci were isolated from a traditional fermented shrimp paste ('ka-pi') produced in Thailand. These bacteria were strictly aerobic, non-motile, non-sporulating and catalase- and oxidase-positive. They produced orange pigment and grew in the presence of 1.5-25% (w/v) NaCl. They grew optimally in 10% (w/v) NaCl, at pH 8.5 and at 37 °C. The cell-wall peptidoglycan was Of L-Lys type. Menaquinone with six isoprene units (MK-6) was a major component. The dominant cellular fatty acids were anteiso-C15:0 and iso-C15:0. DNA G + C contents were in the range 44.5-47.5 mol%. Comparative 16S rRNA gene sequence analyses indicated that representative strain PN 1-2T was related most closely to Salinicoccus roseus JCM 14630T, with 97.3% similarity. The other novel strains were included in the same species based on their levels of DNA-DNA relatedness to strain PN1-2T (≥76.6%) but showed low DNA-DNA relatedness to S. roseus JCM 14630T (21.7%). On the basis of the phenotypic and molecular data presented, the 15 novel strains are suggested to represent a single novel species of the genus Salinicoccus, for which the name Salinicoccus siamensis sp. nov. is proposed. The type strain is PN1-2T (=JCM 12822T =PCU 242T =TISTR 1562T). © 2007 IUMS.
Citation
International Journal of Systematic and Evolutionary Microbiology, 57(9), 2004-2008, 2007