Laboratory of Microbiology, Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Hai-Chuan Rd. Nan-Tzu, Kaohsiung City, 811, Taiwan.
Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea.
Arch Microbiol. 2021 Apr;203(3):989-1000. doi: 10.1007/s00203-020-02096-3. Epub 2020 Oct 27.
Bacterial strain BBQ-18, isolated from a freshwater lake in Taiwan, is characterized using a polyphasic taxonomy approach. Phylogenetic analyses based on 16S rRNA gene sequences and coding sequences of 92 protein clusters indicate that strain BBQ-18 forms a phylogenetic lineage in the genus Flavobacterium. Strain BBQ-18 is most closely related to Flavobacterium alvei HR-AY with 98.5% 16S rRNA gene sequence similarity. Strain BBQ-18 shows 70.5-89.5% average nucleotide identity and 13.7-38.2% digital DNA-DNA hybridization identity with the type strains of other closely related Flavobacterium species. The strain is Gram-stain negative, strictly aerobic, motile by gliding, rod shaped and formed yellow colonies. Optimal growth occurs at 25 °C, pH 6, and in the absence of NaCl. Strain BBQ-18 contains iso-C, summed feature 3 (Cω6c and/or Cω7c) and anteiso-C as the predominant fatty acids. The polar lipid profile consists of phosphatidylethanolamine, four uncharacterized aminophospholipids and two uncharacterized phospholipids. The major polyamine is homospermidine. The major isoprenoid quinone is MK-6. The DNA G+C content of the genomic DNA is 33.8%. Differential phenotypic properties, together with the phylogenetic inference, demonstrate that strain BBQ-18 should be classified as a novel species of the genus Flavobacterium, for which the name Flavobacterium undicola sp. nov. is proposed. The type strain is BBQ-18 (= BCRC 81050 = LMG 30052 = KCTC 52810).
从台湾淡水湖中分离到的细菌菌株 BBQ-18，采用多相分类法进行了鉴定。基于 16S rRNA 基因序列和 92 个蛋白聚类编码序列的系统发育分析表明，该菌株属于黄杆菌属。菌株 BBQ-18 与 Flavobacterium alvei HR-AY 的 16S rRNA 基因序列相似性最高，为 98.5%。菌株 BBQ-18 与其他密切相关的 Flavobacterium 种的模式菌株的平均核苷酸同一性为 70.5-89.5%，数字 DNA-DNA 杂交同一性为 13.7-38.2%。该菌株革兰氏阴性，严格需氧，滑行运动，杆状，形成黄色菌落。最佳生长条件为 25°C、pH 值 6，且无 NaCl。菌株 BBQ-18 含有 iso-C、总和特征 3（Cω6c 和/或 Cω7c）和 anteiso-C 作为主要脂肪酸。极性脂谱由磷脂酰乙醇胺、四种未鉴定的氨基磷脂和两种未鉴定的磷脂组成。主要多胺是腐胺。主要异戊烯醌是 MK-6。基因组 DNA 的 G+C 含量为 33.8%。表型差异特征与系统发育推断表明，菌株 BBQ-18 应归类为黄杆菌属的一个新种，现提议将其命名为 Flavobacterium undicola sp. nov.。模式菌株为 BBQ-18（=BCRC 81050=LMG 30052=KCTC 52810）。
