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1 Biotechnology Research Center, The University of Tokyo, Yayoi 1-1-1, Bunkyo-Ku, Tokyo 113-8657, Japan
2 SORST, JST, Chiyoda-Ku, Tokyo, Japan
3 National Agricultural Research Centre, Park Road, Islamabad 45500, Pakistan
4 Institute of Molecular and Cellular Biosciences, The University of Tokyo, Yayoi 1-1-1, Bunkyo-Ku, Tokyo 113-0032, Japan
Correspondence
Toru Fujiwara
atorufu{at}mail.ecc.u-tokyo.ac.jp
Hiroki Miwa
umiwa{at}mail.ecc.u-tokyo.ac.jp
A spore-forming, Gram-positive-staining, motile, rod-shaped and low-boron-containing bacterium was isolated from soil. The strain, designated BAM-582T, can tolerate 6 % (w/v) NaCl and 50 mM boron, but optimal growth was observed without addition of boron or NaCl. The optimum temperature and pH for growth were 30 °C (range 10–37 °C) and pH 7 (range pH 6–8). A comparative analysis of the 16S rRNA gene sequence demonstrated that the isolated strain was closely related to Lysinibacillus fusiformis DSM 2898T (97.7 % similarity) and Lysinibacillus sphaericus IAM 13420T (98.2 %). Levels of DNA–DNA relatedness were 33.9 % with L. fusiformis DSM 2898T and 29.5 % with L. sphaericus DSM 28T. The genomic DNA G+C content of the novel strain was 38.7 mol%. The major respiratory quinone was MK-7 and the major fatty acids were iso-C15 : 0 (37.4 %) and anteiso-C15 : 0 (19.0 %). Analysis of cell-wall amino acids revealed that the strain contained peptidoglycan with lysine, aspartic acid, alanine and glutamic acid, as is the case with other species of the genus Lysinibacillus. Based upon its distinctive peptidoglycan composition, phylogenetic and genotypic analyses and physiological characteristics, the strain BAM-582T is concluded to represent a novel species in the genus Lysinibacillus, for which the name Lysinibacillus parviboronicapiens sp. nov. is proposed (type strain BAM-582T =NBRC 103144T =KCTC 13154T).
Details of the intracellular boron content of strain BAM-582T and related type strains and results of 2D TLC of polar lipids of strain BAM-582T are available as supplementary material with the online version of this paper.
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