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1 Korean Agricultural Culture Collection (KACC), Genetic Resources Division, National Institute of Agricultural Biotechnology, Rural Development Administration (RDA), Suwon 441-707, Korea
2 School of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea
3 Applied Microbiology Division, National Institute of Agricultural Science and Technology, RDA, Suwon 441-707, Korea
4 Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg 1b, D-38124 Braunschweig, Germany
Correspondence
Soon-Wo Kwon
swkwon{at}rda.go.kr
The taxonomic position of two spore-forming strains 6T19T and 6T29, isolated from cotton composts for the cultivation of oyster mushroom (Pleurotus ostreatus), was investigated by a polyphasic approach. Cells of strains 6T19T and 6T29 were rod-shaped, Gram-negative and strictly aerobic. Sequencing and comparative analyses for the 16S rRNA genes of these strains clearly showed their phylogenetic affiliation to the genus Ureibacillus. Their closest relatives Ureibacillus thermosphaericus and Ureibacillus terrenus have sequence similarity of 96·9 and 97·5 %, respectively. The isoprenoid quinones of isolate 6T19T were MK-9, MK-8, MK-7, MK-10 and MK-6 (45 : 27 : 18 : 5 : 4 %), the peptidoglycan type was L-lys
D-Asp and the main cellular fatty acid was i-C16 : 0. DNADNA hybridization experiments resulted in relatedness values of 37 % between 6T19T and U. thermosphaericus DSM 10633T and 41 % between 6T19T and U. terrenus DSM 12654T. Based on the polyphasic data, strains 6T19T and 6T29 can be described as members of a novel species of the genus Ureibacillus, for which the name Ureibacillus suwonenesis sp. nov. is proposed. The type strain is 6T19T (=KACC 11287T=DSM 16752T).
The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains 6T19T and 6T29 are AY850379 and AY850380.
Supplementary figure showing the morphological shapes of strain 6T19T and a supplementary table showing the cellular fatty-acid content of Ureibacillus suwonensis and other Ureibacillus species are available in IJSEM Online.
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