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1 Environmental Sciences Division, Oak Ridge National Laboratory, Oak Ridge, TN, USA
2 Center for Microbial Ecology, Michigan State University, East Lansing, MI, USA
3 Stephenson Research and Technology Center, Institute for Environmental Genomics, University of Oklahoma, 101 David L. Boren Boulevard, Norman, OK 73019, USA
4 Department of Biological Sciences, University of Southern California, Los Angeles, CA, USA
5 Department of Biology, Portland State University, Portland, OR, USA
6 Pacific Northwest National Laboratory, Richland, WA, USA
Correspondence
Jizhong Zhou
jzhou{at}ou.edu
A novel marine bacterial strain, PV-4T, isolated from a microbial mat located at a hydrothermal vent of Loihi Seamount in the Pacific Ocean, has been characterized. This micro-organism is orangey in colour, Gram-negative, polarly flagellated, facultatively anaerobic and psychrotolerant (temperature range, 042 °C). No growth was observed with nitrate, nitrite, DMSO or thiosulfate as the electron acceptor and lactate as the electron donor. The major fatty acid detected in strain PV-4T was iso-C15 : 0. Strain PV-4T had ubiquinones consisting mainly of Q-7 and Q-8, and possessed menaquinone MK-7. The DNA G+C content of the strain was 53.8 mol% and the genome size was about 4.5 Mbp. Phylogenetic analyses based on 16S rRNA gene sequences placed PV-4T within the genus Shewanella. PV-4T exhibited 16S rRNA gene sequence similarity levels of 99.6 and 97.5 %, respectively, with respect to the type strains of Shewanella aquimarina and Shewanella marisflavi. DNA from strain PV-4T showed low mean levels of relatedness to the DNAs of S. aquimarina (50.5 %) and S. marisflavi (8.5 %). On the basis of phylogenetic and phenotypic characteristics, the bacterium was classified in the genus Shewanella within a distinct novel species, for which the name Shewanella loihica sp. nov. is proposed. The type strain is PV-4T (=ATCC BAA-1088T=DSM 17748T).
The fatty acid compositions of strain PV-4T and S. aquimarina JCM 12193T are detailed in a supplementary table in IJSEM Online.
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