Gluconobacter nephelii sp. nov., an acetic acid bacterium in the {alpha}-Proteobacteria (original) (raw)
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Gluconobacter nephelii sp. nov., an acetic acid bacterium in the class Alphaproteobacteria
International Journal of Systematic and Evolutionary Microbiology
Three strains, RBY-1(T), PHD-1 and PHD-2, were isolated from fruits in Thailand. The strains were Gram-negative, aerobic rods with polar flagella, produced acetic acid from ethanol and did not oxidize acetate or lactate. In phylogenetic trees based on 16S rRNA gene sequences and 16S-23S rRNA gene internal transcribed spacer (ITS) sequences, the strains formed a cluster separate from the type strains of recognized species of the genus Gluconobacter. The calculated 16S rRNA gene sequence and 16S-23S rRNA gene ITS sequence similarities were respectively 97.7-99.7 % and 77.3-98.1 %. DNA G+C contents ranged from 57.2 to 57.6 mol%. The strains showed high DNA-DNA relatedness of 100 % to one another, but low DNA-DNA relatedness of 11-34 % to the tested type strains of recognized Gluconobacter species. Q-10 was the major quinone. On the basis of the genotypic and phenotypic data obtained, the three strains clearly represent a novel species, for which the name Gluconobacter nephelii sp. nov....
Gluconobacter nephelii sp. nov., an acetic acid
Three strains, RBY-1T, PHD-1 and PHD-2, were isolated from fruits in Thailand. The strains were Gram-negative, aerobic rods with polar flagella, produced acetic acid from ethanol and did not oxidize acetate or lactate. In phylogenetic trees based on 16S rRNA gene sequences and 16S–23S rRNA gene internal transcribed spacer (ITS) sequences, the strains formed a cluster separate from the type strains of recognized species of the genus Gluconobacter. The calculated 16S rRNA gene sequence and 16S–23S rRNA gene ITS sequence similarities were respectively 97.7–99.7% and 77.3–98.1 %. DNA G+C contents ranged from 57.2 to 57.6 mol%. The strains showed high DNA–DNA relatedness of 100% to one another, but low DNA–DNA relatedness of 11–34% to the tested type strains of recognized Gluconobacter species. Q-10 was the major quinone. On the basis of the genotypic and phenotypic data obtained, the three strains clearly represent a novel species, for which the name Gluconobacter nephelii sp. nov. is proposed. The type strain is RBY-1T (5BCC 36733T5NBRC 106061T5PCU 318T), whose DNA G+C content is 57.2 mol%.
Twenty-six strains of acetic acid bacteria were isolated from fruits, flowers and related materials collected in Thailand. They were divided into three genera, Acetobacter, Gluconobacter and Asaia, by phenotypic characterization and 16S rRNA gene sequence analyses. On the basis of 16S-23S rRNA gene internal transcribed spacer (16S-23S rDNA ITS) restriction and 16S rRNA gene sequence analyses, fourteen isolates assigned to the genus Acetobacter were divided into five groups: 1) Group 1A or A. tropicalis (one isolate); 2) Group 2A or A. orientalis (four isolates); 3) Group 3A or A. pasteurianus (five isolates); 4) Group 4A or A. syzygii (one isolate); and 5) Group 5A or A. ghanensis (three isolates). The eleven isolates assigned to the genus Gluconobacter were divided into three groups: 6) Group 1B or G. frateurii (four isolates); 7) Group 2B or G. japonicus (six isolates); and 8) Group 3B or unidentified (one isolate). The remaining isolate was placed into: 9) Group 1C or unidentified, which was assigned to the genus Asaia and considered to constitute a new species on the basis of the 16S rRNA gene sequence analysis and DNA-DNA hybridization.
Gluconobacter japonicus sp. nov., an acetic acid bacterium in the Alphaproteobacteria
International Journal of Systematic and Evolutionary Microbiology, 2009
Five strains, NBRC 3271 T , NBRC 3272, NBRC 3263, NBRC 3260 and NBRC 3269 were examined genetically, phylogenetically, phenotypically and chemotaxonomically. The DNA G+C contents of the five strains were 55.1-56.4 mol%. The five strains had low levels of DNA-DNA hybridization of 13-51 % to the type strains of Gluconobacter frateurii, Gluconobacter thailandicus, Gluconobacter oxydans, Gluconobacter cerinus, Gluconobacter albidus and Gluconobacter kondonii and formed a cluster that was separate from the type strains of the six Gluconobacter species given above in phylogenetic trees based on 16S rRNA gene and 16S-23S rRNA gene internal transcribed spacer sequences. The five strains weakly produced dihydroxyacetone from glycerol, but not 2,5-diketo-D-gluconate or a water-soluble brown pigment from D-glucose and contained ubiquinone-10. The five strains were assigned as representing a novel species of the genus Gluconobacter, for which the name Gluconobacter japonicus sp. nov. is proposed. The type strain is NBRC 3271 T (5BCC 14458 T 5strain 7 T , K. Kondo). Cells of the type strain are motile by means of polar flagella and the DNA G+C content is 56.4 mol%.
Annals of Microbiology, 2014
The taxonomic studies on acetic acid bacteria have been mainly carried out on isolates from sources obtained in temperate regions, such as Europe, North America, and Japan. However, few reports have been made on isolates from tropical regions, except for strains of Gluconacetobacter diazotrophicus (Gillis et al.) Yamada et al. 1997 (ϵAcetobacter diazotrophicus Gillis et al. 1989). Moreover, there appear to be no reports on the isolation of strains accommodated in the genus Gluconobacter Asai 1935 from sources of the tropical region. This paper is concerned with the isolation and identification of acetic acid bacteria, especially of strains classified in the genus Gluconobacter from sources collected in Indonesia in the tropical region. Materials and Methods Isolation of acetic acid bacteria from Indonesian sources. The enrichment culture was carried out at pH 3.5 for the isolation of acetic acid bacteria from Indonesian sources. Such sources as flowers, nata de coco, brown sugar, fruits, ragi, and mash of soybean paste were collected in Indonesia and incubated in 7.0 ml of the enrichment culture medium. The medium was composed of 1.0% glucose, 0.5% ethanol, 0.3% acetic acid, 1.5% peptone, 0.8% yeast extract, and 100 ppm of cycloheximide and adjusted to pH 3.5 with