Antonie van Leeuwenhoek

, Volume 104, Issue 2, pp 253–260 | Cite as

Algibacter miyuki sp. nov., a member of the family Flavobacteriaceae isolated from leachate of a brown algae reservoir

  • Sooyeon Park
  • Yong-Taek Jung
  • Jung-Hoon YoonEmail author
Original Paper


A Gram-negative, aerobic, non-flagellated, non-gliding and rod-shaped bacterial strain, designated WS-MY6T, was isolated from a brown algae reservoir in South Korea. Strain WS-MY6T grew optimally at 25 °C, at pH 7.0–8.0 and in the presence of 2 % (w/v) NaCl. Neighbour-joining, maximum-likelihood and maximum-parsimony phylogenetic trees based on 16S rRNA gene sequences showed that strain WS-MY6T clustered with the type strains of Algibacter lectus and ‘Algibacter undariae’, showing 16S rRNA gene sequence similarity values of 98.1 and 98.4 %, respectively. It exhibited sequence similarities of 95.4–96.7 % to the type strains of the other Algibacter species, Pontirhabdus pectinovorans and Marinivirga aestuarii, whose reclassification into the genus Algibacter has been recently proposed. Strain WS-MY6T contained MK-6 as the predominant menaquinone and iso-C15:1 G, anteiso-C15:0 and iso-C17:0 3-OH as the major fatty acids. It contained phosphatidylethanolamine and two unidentified lipids as the major polar lipids. The DNA G + C content of strain WS-MY6T was 35.3 mol% and its DNA–DNA relatedness values with A. lectus KCTC 12103T and ‘A. undariae’ WS-MY9T was 21 and 13 %, respectively. The phylogenetic and genetic distinctiveness and differential phenotypic properties revealed that strain WS-MY6T is separate from existing Algibacter species. On the basis of the data presented, strain WS-MY6T is considered to represent a novel species of the genus Algibacter, for which the name Algibacter miyuki sp. nov. is proposed. The type strain is WS-MY6T (=KCTC 32382T =CECT 8300T).


Algibactermiyuki sp. nov. Brown algae reservoir Polysaccharides Polyphasic taxonomy 



This work was supported by a grant from the National Institute of Biological Resources (NIBR), funded by the Ministry of Environment (MOE) of the Republic of Korea and the Program for Collection, Management and Utilization of Biological Resources and BK 21 program from the Ministry of Education, Science and Technology (MEST) of the Republic of Korea.

Supplementary material

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Supplementary material 1 (PPT 134 kb)
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Supplementary material 2 (PPT 134 kb)
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Supplementary material 3 (PPT 158 kb)


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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologySungkyunkwan UniversityJangan-gu, SuwonSouth Korea

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