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Antonie van Leeuwenhoek

, Volume 103, Issue 5, pp 1141–1148 | Cite as

Glaciecola aquimarina sp. nov., a gammaproteobacterium isolated from coastal seawater

  • Sooyeon Park
  • Jung-Hoon YoonEmail author
Original Paper

Abstract

A Gram-negative, aerobic, non-motile and ovoid or rod-shaped bacterial strain, GGW-M5T, was isolated from seawater on the southern coast in Korea, and its taxonomic position was investigated by using a polyphasic approach. Strain GGW-M5T grew optimally at pH 7.0–8.0, at 30 °C and in the presence of 2 % (w/v) NaCl. A neighbour-joining phylogenetic tree based on 16S rRNA gene sequences revealed that strain GGW-M5T belonged to the genus Glaciecola, joining the cluster comprising the type strains of G. agarilytica, G. arctica, G. chathamensis, G. mesophila, G. polaris and G. psychrophila, with which it exhibited 16S rRNA gene sequence similarity values of 95.9–96.7 %. Strain GGW-M5T exhibited sequence similarity values of 93.2–94.8 % to the type strains of the other Glaciecola species. Strain GGW-M5T contained Q-8 as the predominant ubiquinone and C16:1 ω7c and/or iso-C15:0 2-OH, C16:0 and C14:0 2-OH as the major fatty acids. Major polar lipids were phosphatidylglycerol, phosphatidylethanolamine and diphosphatidylglycerol. The DNA G+C content was 42.4 mol%. Differential phenotypic properties, together with the phylogenetic distinctiveness, demonstrated that strain GGW-M5T could be distinguished from other Glaciecola species. On the basis of the data presented, strain GGW-M5T is considered to represent a novel species of the genus Glaciecola, for which the name Glaciecola aquimarina sp. nov. is proposed. The type strain is GGW-M5T (=KCTC 32108T = CCUG 62918T).

Keywords

Glaciecolaaquimarina sp. nov. Novel species Polyphasic taxonomy Seawater 

Notes

Acknowledgments

This work was supported by the Program for Collection, Management and Utilization of Biological Resources and the BK21 program from the Ministry of Education, Science and Technology (MEST) of the Republic of Korea.

Supplementary material

10482_2013_9896_MOESM1_ESM.ppt (276 kb)
Supplementary material 1 (PPT 275 kb)
10482_2013_9896_MOESM2_ESM.ppt (209 kb)
Supplementary material 2 (PPT 209 kb)

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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonSouth Korea

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