LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

Laceyella thermophila sp. nov., a thermophilic bacterium isolated from a hot spring.

A novel themophilic bacterium, designated YIM 79486T, was isolated from a sediment sample collected from Jinze hot spring in Tengchong county, Yunnan province, south-west China. Phylogenetic analysis based on 16S… Click to show full abstract

A novel themophilic bacterium, designated YIM 79486T, was isolated from a sediment sample collected from Jinze hot spring in Tengchong county, Yunnan province, south-west China. Phylogenetic analysis based on 16S rRNA gene sequence analysis revealed that strain YIM 79486T should be assigned to the genus Laceyella and formed a monophyletic clade with the type strain Laceyella putida KCTC 3666T (98.7 % similarity). Strain YIM 79486T formed white aerial mycelium and brown substrate mycelium. Abundant endospores were produced on short sporophores. Cell-wall peptidoglycan contained meso-diaminopimelic acid. The predominant menaquinones were MK-9 and MK-8. The genomic DNA G+C content observed for strain YIM 79486T was 47.8 mol%. Based on low DNA-DNA hybridization data, chemotaxonomic characteristics and differential physiological properties, strain YIM 79486T is considered to represent a novel species within the genus Laceyella, for which the name Laceyella thermophila sp. nov. is proposed. The type strain is YIM 79486T (=CCTC AB 2015040T=NBRC 110772T).

Keywords: hot spring; thermophila nov; laceyella; laceyella thermophila; yim 79486t; strain yim

Journal Title: International journal of systematic and evolutionary microbiology
Year Published: 2017

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.