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Tenacibaculum aiptasiae sp. nov., isolated from a sea anemone Aiptasia pulchella

¹ Department of Biotechnology, Tajen University, Pingtung 907, Taiwan
² Laboratory of Microbiology, Department of Seafood Science, National Kaohsiung Marine University, 142 Hai-Chuan Rd, Nan-Tzu, Kaohsiung City 811, Taiwan
³ Department of Soil Environmental Science, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
⁴ Research Center for Biodiversity, Academia Sinica, Taipei 115, Taiwan

Correspondence
Wen-Ming Chen
p62365{at}ms28.hinet.net

A novel bacterial strain, designated a4^T, isolated from a sea anemone (Aiptasia pulchella) in Taiwan, was characterized using a polyphasic taxonomic approach. Strain a4^T was aerobic, Gram-negative, pale-yellow-pigmented and rod-shaped. It grew optimally at 30–35 °C, in the presence of 3–4 % (w/v) NaCl and at pH 8.0. Phylogenetic analyses based on 16S rRNA gene sequences showed that the strain belonged to the genus Tenacibaculum (family Flavobacteriaceae, phylum Bacteroidetes). The closest neighbours were Tenacibaculum lutimaris TF-26^T (97.6 % similarity) and Tenacibaculum aestuarii SMK-4^T (97.7 % similarity). The novel isolate could be distinguished from all Tenacibaculum species by several phenotypic characteristics. The major fatty acids were summed feature 3 (comprising C_{16 : 1}7c and/or iso-C_{15 : 0} 2-OH, 19.6 %), iso-C_{15 : 0} (12.9 %), iso-C_{16 : 0} 3-OH (10.2 %), iso-C_{17 : 0} 3-OH (9.9 %) and iso-C_{15 : 1} (9.5 %). The DNA G+C content was 35.0 mol%. Hence, genotypic and phenotypic data demonstrate that strain a4^T should be classified as a representative of a novel species in the genus Tenacibaculum, for which the name Tenacibaculum aiptasiae sp. nov. is proposed. The type strain is a4^T (=BCRC 17655^T =LMG 24004^T).

A comparison of the fatty acid composition of strain a4^T and related type strains, the MicroPlate GN2 profile of strain a4^T and a 16S rRNA gene sequence-based phylogenetic tree including two novel Tenacibaculum species, details of which were published after submission of this paper, are available as supplementary material with the online version of this paper.

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