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Int J Syst Evol Microbiol 54 (2004), 1465-1468; DOI  10.1099/ijs.0.63128-0
© 2004 International Union of Microbiological Societies

Clostridium jejuense sp. nov., isolated from soil

Hyunyoung Jeong1, Hana Yi1, Yuji Sekiguchi2, Mizuho Muramatsu2, Yoichi Kamagata2 and Jongsik Chun1

1 School of Biological Sciences, Seoul National University, 56-1 Shillim-dong, Kwanak-gu, Seoul 151-742, Korea
2 Institute for Biological Resources and Functions, National Institute of Advanced Industrial Science and Technology (AIST), Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki 305-8566, Japan

Correspondence
Jongsik Chun
jchun{at}snu.ac.kr

A strictly anaerobic, mesophilic, endospore-forming bacterium, designated strain HY-35-12T, was isolated from a soil sample in Jeju, Korea. Cells of this isolate were Gram-positive, motile rods that formed oval to spherical terminal spores. Strain HY-35-12T grew optimally at 30 °C, pH 7·0 and 0–0·5 % (w/v) NaCl. The isolate produced pyruvate, lactate, acetate, formate and hydrogen as fermentation end products from glucose. The G+C content of DNA of the isolate was 41 mol%. Phylogenetic analysis based on 16S rRNA gene sequences revealed that the organism formed a monophyletic clade with Clostridium xylanovorans and Clostridium aminovalericum in cluster XIVa of the genus Clostridium. The closest phylogenetic neighbour was C. xylanovorans, with 96·65 % 16S rRNA gene sequence similarity. Several physiological and chemotaxonomic properties were identified that enable strain HY-35-12T to be distinguished from phylogenetically related clostridia. On the basis of polyphasic characteristics, it is proposed that strain HY-35-12T (=IMSNU 40003T=KCTC 5026T=DSM 15929T) represents a novel species, Clostridium jejuense sp. nov.


Published online ahead of print on 9 February 2004 as DOI 10.1099/ijs.0.63128-0.

The GenBank/EMBL/DDBJ accession number for 16S rRNA gene sequence of strain HY-35-12T is AY494606.

A phylogenetic tree based on preliminary neighbour-joining analysis is available as supplementary material in IJSEM Online.




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