Ivanova Elena P, Gorshkova Nataliya M, Bowman John P, Lysenko Anatoli M, Zhukova Natalia V, Sergeev Alexander F, Mikhailov Valery V, Nicolau Dan V
Pacific Institute of Bioorganic Chemistry of the Far-Eastern Branch of the Russian Academy of Sciences, Pr. 100 Let Vladivostoku 159, 690022 Vladivostok, Russia.
Industrial Research Institute, Swinburne University of Technology, PO Box 218, Hawthorn, Vic 3122, Australia.
Int J Syst Evol Microbiol. 2004 Jul;54(Pt 4):1083-1087. doi: 10.1099/ijs.0.02993-0.
Six marine bacterial strains, KMM 3597T, KMM 3775, KMM 3590, KMM 3772, KMM 3605 and KMM 3601, that produce polyunsaturated fatty acids were isolated from sea water samples collected from different locations and depths in Chazhma Bay (Sea of Japan, Pacific Ocean) and characterized to clarify their taxonomic position. The DNA G+C contents of these strains were 39.5-40.3 mol%. The level of DNA hybridization between these strains was conspecific (83-96%), indicating that they represent a single genospecies. 16S rRNA gene sequence-based phylogenetic analysis of the novel strains revealed that Shewanella japonica KMM 3299T was the closest relative (99% similarity). However, DNA-DNA hybridization experiments demonstrated only 45-50% binding with DNA of S. japonica. The novel organisms grew between 4 and 33 degrees C, were neutrophilic and haemolytic, and were able to degrade starch, gelatin, agar and Tween 80. The predominant fatty acids were (%+/-sd): i13 : 0 (9.3+/-1.1); i15 : 0 (33.9+/-1.5); 16 : 0 (8.9+/-1.6); and 16 : 1omega7 (14.8+/-1.1). The fatty acid 20 : 5omega3, formed at 28 degrees C, was present at up to 5.3% total fatty acids. The major isoprenoid quinones were Q7 (21-41%) and Q8 (50-59%). The phylogenetic, genetic and physiological properties of the six strains placed them within a novel species, Shewanella pacifica sp. nov., the type strain of which is R10SW1T (=KMM 3597T=CIP 107849T).
从日本海（太平洋）茶谷湾不同地点和深度采集的海水样本中分离出6株产多不饱和脂肪酸的海洋细菌菌株，分别为KMM 3597T、KMM 3775、KMM 3590、KMM 3772、KMM 3605和KMM 3601，并对其进行了表征以明确它们的分类地位。这些菌株的DNA G+C含量为39.5-40.3 mol%。这些菌株之间的DNA杂交水平属于同种（83-96%），表明它们代表一个单一的基因种。基于16S rRNA基因序列的系统发育分析表明，日本希瓦氏菌KMM 3299T是最密切相关的菌株（相似性为99%）。然而，DNA-DNA杂交实验表明，与日本希瓦氏菌的DNA结合率仅为45-50%。这些新分离的菌株在4至33摄氏度之间生长，呈嗜中性且具有溶血活性，并且能够降解淀粉、明胶、琼脂和吐温80。主要脂肪酸为（%+/-标准差）：异十三烷酸（9.3+/-1.1）；异十五烷酸（33.9+/-1.5）；十六烷酸（8.9+/-1.6）；以及十六碳烯酸（14.8+/-1.1）。在28摄氏度下形成的脂肪酸20:5ω3，占总脂肪酸的比例高达5.3%。主要的类异戊二烯醌为Q7（21-41%）和Q8（50-59%）。这6株菌株的系统发育、遗传和生理特性表明它们属于一个新物种，太平洋希瓦氏菌新种，其模式菌株为R10SW1T（=KMM 3597T=CIP 107849T）。
