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Int J Syst Evol Microbiol 58 (2008), 2114-2117; DOI  10.1099/ijs.0.65838-0
© 2008 International Union of Microbiological Societies

Sporosarcina antarctica sp. nov., a psychrophilic bacterium isolated from the Antarctic

Yong Yu1, Yu-Hua Xin2, Hong-Can Liu2, Bo Chen1, Jun Sheng3, Zhen-Ming Chi3, Pei-Jin Zhou2 and De-Chao Zhang3

1 SOA Key Laboratory for Polar Science, Polar Research Institute of China, Shanghai 200136, PR China
2 China General Microbiological Culture Collection Center and State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
3 UNESCO Chinese Center of Marine Biotechnology, Ocean University of China, Qingdao 266003, PR China

Correspondence
De-Chao Zhang
zhangdechao{at}yahoo.cn

A Gram-positive, psychrophilic, rod-shaped bacterium, designated strain N-05T, was isolated from soil samples collected off King George Island, west Antarctica (6 ° 13' 31'' S 5 ° 57' 08'' W). Phylogenetic analysis based on 16S rRNA gene sequences showed that strain N-05T was related to members of the genus Sporosarcina and had highest 16S rRNA gene sequence similarity with the type strain of Sporosarcina macmurdoensis (98.0 %). The temperature range for growth of strain N-05T was 0–23 °C, with optimum growth occurring at 17–18 °C and approximately pH 6.0–8.0. Strain N-05T had MK-7 as the major menaquinone and anteiso-C15 : 0 and C16 : 1{omega}7c alcohol as major fatty acids. The genomic DNA G+C content was 39.2 mol%. On the basis of phenotypic characteristics, phylogenetic analysis and DNA–DNA relatedness data, strain N-05T is considered to represent a novel species of the genus Sporosarcina, for which the name Sporosarcina antarctica is proposed. The type strain is N-05T (=CGMCC 1.6503T=JCM 14646T).


The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain N-05T is EF154512.

A table detailing the cellular fatty acid content of strain N-05T in comparison with other recognized Sporosarcina species is available as supplementary material with the online version of this paper.







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