Affiliation:
1. China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries, Beijing 100015, PR China
2. Microbial Resource Center/Korean Collection for Type Cultures (KCTC), Korea Research Institute of Bioscience and Biotechnology, Daejeon 305-806, Republic of Korea
3. University of Science and Technology, Yuseong-gu, Daejeon 305-850, Republic of Korea
Abstract
Two yellow bacterial strains, designated NBD5T and NBD8, isolated from Noni (Morinda citrifolia L.) branch were investigated using a polyphasic taxonomic approach. Cells were Gram-stain-negative, aerobic, non-spore-forming, non-motile and short rod-shaped. Phylogenetic analysis based on 16S rRNA gene sequences suggested that the strains were members of a novel species of the genus Sphingomonas, the seven closest neighbours being Sphingomonas oligoaromativorans SY-6T (96.9 % similarity), Sphingomonas polyaromaticivorans B2-7T (95.8 %), Sphingomonas yantingensis 1007T (94.9 %), Sphingomonas sanguinis IFO 13937T (94.7 %), Sphingomonas ginsenosidimutans Gsoil 1429T (94.6 %), Sphingomonas wittichii RW1T (94.6 %) and Sphingomonas formosensis CC-Nfb-2T (94.5 %). Strains NBD5T and NBD8 had sphingoglycolipid, phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol and phosphatidylcholine as the major polar lipids, ubiquinone 10 as the predominant respiratory quinone, and sym-homospermidine as the major polyamine. Strains NBD5T and NBD8 were clearly distinguished from reference type strains based on phylogenetic analysis, DNA–DNA hybridization, fatty acid composition data analysis, and comparison of a range of physiological and biochemical characteristics. It is evident from the genotypic and phenotypic data that strains NBD5T and NBD8 represent a novel species of the genus Sphingomonas, for which the name Sphingomonas morindae sp. nov. is proposed. The type strain is NBD5T ( = DSM 29151T = KCTC 42183T = CICC 10879T).
Subject
General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology
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