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Int J Syst Evol Microbiol 56 (2006), 423-427; DOI  10.1099/ijs.0.63854-0
© 2006 International Union of Microbiological Societies

Microbacterium koreense sp. nov., from sea water in the South Sea of Korea

Jung-Sook Lee, Keun Chul Lee and Yong-Ha Park

Korean Collection for Type Cultures, Korea Research Institute of Bioscience and Biotechnology, 52 Oeundong, Yusong, Daejeon 305-333, Korea

Correspondence
Jung-Sook Lee
jslee{at}kribb.re.kr

Microbacterium strains JS53-2T and JS53-5 were isolated from sea water in the South Sea of Korea and subjected to phenotypic, chemotaxonomic and genetic characterization. The cells were found to be Gram-positive. These strains contained MK-11 and MK-12 as the main respiratory quinones and anteiso-C15 : 0, anteiso-C17 : 0 and iso-C16 : 0 as the major cellular fatty acids. The DNA G+C content was 68 mol%. The cell-wall sugars of the isolates were galactose and xylose, and the diamino acid in the cell-wall hydrolysates was lysine. Phylogenetic analysis based on 16S rRNA gene sequences revealed that the isolates represented an evolutionary lineage distinct from those of other Microbacterium species. DNA–DNA reassociation values between the isolates and reference strains Microbacterium terregens KCTC 19034T, Microbacterium lacticum KCTC 9230T, Microbacterium aurum KCTC 19091T and Microbacterium schleiferi KCTC 19095T were below 23 %. On the basis of evaluation of the morphological, physiological and chemotaxonomic characteristics, 16S rRNA gene sequence comparisons and DNA–DNA hybridizations, a novel species, Microbacterium koreense sp. nov., is proposed for these isolates. The type strain is JS53-2T (=KCTC 19074T=CIP 108696T=CCUG 50754T).


Published online ahead of print on 7 October 2005 as DOI 10.1099/ijs.0.63854-0.

The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain JS53-2T is AY962574.

Photomicrographs of strain JS53-2T, an extended phylogenetic tree and a table of whole-cell fatty acid profiles are available as supplementary material in IJSEM Online.




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