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Phyllobacterium salinisoli sp. nov., isolated from a Lotus lancerottensis root nodule in saline soil from Lanzarote
Author(s) -
Milagros León-Barrios,
Martha Helena Ramírez-Bahena,
José Mariano Igual,
Álvaro Peix,
Encarna Velázquez
Publication year - 2018
Publication title -
international journal of systematic and evolutionary microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.925
H-Index - 173
eISSN - 1466-5034
pISSN - 1466-5026
DOI - 10.1099/ijsem.0.002628
Subject(s) - biology , 16s ribosomal rna , lotus , strain (injury) , botany , chemotaxonomy , bacteria , taxonomy (biology) , genetics , anatomy
A Gram-negative rod, designated strain LLAN61 T , was isolated from a root nodule of Lotus lancerottensis growing in a saline soil sample from Lanzarote (Canary Islands). The strain grew optimally at 0.5 % (w/v) NaCl and tolerated up to 3.5 %. The 16S rRNA gene sequence analysis showed that strain LLAN61 T belonged to genus Phyllobacterium and that Phyllobacteriumleguminum ORS 1419 T and Phyllobacteriummyrsinacearum IAM 13584 T are the closest related species with 97.93 and 97.86% similarity values, respectively. In the atpD phylogeny, P. leguminum ORS 1419 T and P. myrsinacearum ATCC 43591 T , sharing similarities of 87.6 and 85.8% respectively, were also the closest species to strain LLAN61 T . DNA-DNA hybridization showed an average value of 21 % between strain LLAN61 T and P. leguminum LMG 22833 T , and 6 % with P. myrsinacearum ATCC 43590 T . The predominant fatty acids were C19 : 0 cyclo ω8c and C18 : 1ω6c/C18 : 1ω7c (summed feature 8). The DNA G+C content was 58.0 mol%. Strain LLAN61 T differed from its closest relatives in some culture conditions and in assimilation of several carbon sources. Based upon the results of phylogeny, DNA-DNA hybridization, phenotypic tests and fatty acid analysis, this strain should be classified as a novel species of Phyllobacterium for which the name Phyllobacterium salinisoli sp. nov. is proposed (type strain LLAN61 T =LMG 30173 T = CECT 9417 T ).

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