Wang Chung-Yi, Ng Chang-Chai, Tzeng Wen-Sheng, Shyu Yuan-Tay
Department of Horticulture, National Taiwan University, 140, Keelung Road, Section 4, Taipei 106, Taiwan, ROC.
Int J Syst Evol Microbiol. 2009 Oct;59(Pt 10):2605-9. doi: 10.1099/ijs.0.008896-0. Epub 2009 Jul 21.
A Gram-negative, aerobic, non-spore-forming, halophilic bacterial strain, NTU-104(T), was isolated from the Szutsao saltern in southern Taiwan, which was previously used as salt production field. The novel isolate grew optimally at 35-40 degrees C, at pH 7.5-8.0 and in the presence of 5 % (w/v) NaCl. The major fatty acids were C(16 : 0), C(18 : 1)omega9c, C(16 : 1)omega9c, C(12 : 0) 3-OH and C(12 : 0). The predominant quinone was Q-9. Phosphatidylglycerol, diphosphatidylglycerol and phosphatidylethanolamine were the predominant polar lipids. The DNA G+C content was 56.5 mol%. Phylogenetic analyses based on 16S rRNA gene sequences revealed the affiliation of the novel isolate to the genus Marinobacter. DNA-DNA hybridization results between strain NTU-104(T) and the type strains of the most closely related species, Marinobacter pelagius and Marinobacter koreensis, were 36.4 % and 33.2 %, respectively. On the basis of phenotypic, phylogenetic and genetic analyses, strain NTU-104(T) is considered to represent a novel species of the genus Marinobacter. The name Marinobacter szutsaonensis sp. nov. is proposed, with strain NTU-104(T) (=BCRC 17809(T)=CGMCC 1.7011(T)=JCM 15751(T)) as the type strain.
从中国台湾南部曾用作盐田的竹篙盐场分离出一株革兰氏阴性、需氧、无芽孢形成的嗜盐细菌菌株NTU-104(T)。该新分离菌株在35 - 40℃、pH 7.5 - 8.0及5%（w/v）NaCl存在的条件下生长最佳。主要脂肪酸为C(16 : 0)、C(18 : 1)ω9c、C(16 : 1)ω9c、C(12 : 0) 3-OH和C(12 : 0)。主要醌类为Q-9。磷脂酰甘油、双磷脂酰甘油和磷脂酰乙醇胺是主要的极性脂质。DNA G+C含量为56.5 mol%。基于16S rRNA基因序列的系统发育分析表明，该新分离菌株属于海杆菌属。菌株NTU-104(T)与最密切相关物种浮游海杆菌和韩国海杆菌的模式菌株之间的DNA-DNA杂交结果分别为36.4%和33.2%。基于表型、系统发育和遗传分析，菌株NTU-104(T)被认为代表海杆菌属的一个新物种。提议将其命名为竹篙海杆菌（Marinobacter szutsaonensis sp. nov.），以菌株NTU-104(T)（=BCRC 17809(T)=CGMCC 1.7011(T)=JCM 15751(T)）作为模式菌株。
