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Formosa algae gen. nov., sp. nov., a novel member of the family Flavobacteriaceae

¹ Industrial Research Institute, Swinburne University of Technology, PO Box 218, Hawthorn, Vic 3122, Australia
² Pacific Institute of Bioorganic Chemistry of the Far-Eastern Branch of the Russian Academy of Sciences, 690022 Vladivostok, Pr. 100 Let Vladivostoku 159, Russia
³ UMR 6078 CNRS and Université Nice Sophia-Antipolis, Bat. J. Maetz, F-06238 Villefranche-sur-mer cedex, France
⁴ Institute of Marine Biology of the Far-Eastern Branch of the Russian Academy of Sciences, 690041 Vladivostok, Russia

Correspondence
Elena P. Ivanova
eivanova{at}swin.edu.au

Four light-yellow-pigmented, Gram-negative, short-rod-shaped, non-motile isolates were obtained from enrichment culture during degradation of the thallus of the brown alga Fucus evanescens. The isolates studied were chemo-organotrophic, alkalitolerant and mesophilic. Polar lipids were analysed and phosphatidylethanolamine was the only phospholipid identified. The predominant cellular fatty acids were 15 : 0, i15 : 0, ai15 : 0, i15 : 1 and 15 : 1(n-6). The DNA G+C contents of the four strains were 34·0–34·4 mol%. The level of DNA relatedness of the four isolates was conspecific (88–98 %), indicating that they belong to the same species. The 16S rDNA sequence of strain KMM 3553^T was determined. Phylogenetic analysis revealed that KMM 3553^T formed a distinct phyletic line in the phylum Bacteroidetes, class Flavobacteria in the family Flavobacteriaceae and that, phylogenetically, this strain could be placed almost equidistant from the genera Gelidibacter and Psychroserpens (16S rRNA gene sequence similarities of 94 %). On the basis of significant differences in phenotypic and chemotaxonomic characteristics, it is suggested that the isolates represent a novel species in a new genus; the name Formosa algae gen. nov., sp. nov. is proposed. The type strain is KMM 3553^T (=CIP 107684^T).

The GenBank accession number for the 16S rRNA gene sequence of Formosa algae KMM 3553^T is AY228461.

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