Bacteroidetes

Sphingobacterium changzhouense sp. nov., a bacterium isolated from a rice field

  • 1Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
  • 2College of Resources and Environmental Sciences, Nanjing Agricultural University, 210095, PR China.
  • Correspondence
    Qing Hong hongqing{at}njau.edu.cn
  • International Journal of Systematic and Evolutionary Microbiology 2013; 63(Pt 12):4515–4518 · https://doi.org/10.1099/ijs.0.053603-0

    View at publisher PubMed

    Abstract

    A Gram-stain-negative, yellow, non-spore-forming, rod-shaped bacterium, designated N7T, was isolated from a soil sample collected from a rice field in Jiangsu, China, and was characterized using a polyphasic taxonomic approach. Strain N7T grew optimally at 25–30 °C, pH 6.0–8.0, and in the presence of 1 % NaCl (w/v). 16S rRNA gene sequence analysis indicated that strain N7T was a member of the genus Sphingobacterium and was closely related to Sphingobacterium multivorum IAM14316T (97.49 %) and Sphingobacterium canadense CR11T (97.11 %), sharing less than 97 % sequence similarities with other species of the genus Sphingobacterium. The predominant respiratory quinone of strain N7T was MK-7 and major fatty acids were summed features 3 (C16 : 1ω6c and/or C16 : 1ω7c), iso-C15 : 0, C16 : 0 and iso-C17 : 0 3-OH. The G+C content of the DNA was 40.9±0.5 mol%. The levels of DNA–DNA relatedness between strain N7T and the most closely related species S. multivorum IAM 14316T and S. canadense CR11T were 21 % and 15 %, respectively. Based on these results, strain N7T is proposed to represent a separate species within the genus Sphingobacterium. The name Sphingobacterium changzhouense sp. nov. is suggested and the type strain is N7T ( = CCTCC AB 2012100T = KACC 16854T).

    • The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain N7T is KC843944

    • A supplementary figure is available with the online version of this paper.