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Vibrio fortis sp. nov. and Vibrio hepatarius sp. nov., isolated from aquatic animals and the marine environment Thompson, F.L.; Thompson, C.C.; Hoste, B.; Vandemeulebroecke, K.; Gullian, M.; Swings, J. (2003). Vibrio fortis sp. nov. and Vibrio hepatarius sp. nov., isolated from aquatic animals and the marine environment. Int. J. Syst. Evol. Microbiol. 53(5): 1495-1501. https://dx.doi.org/10.1099/ijs.0.02658-0 In: International Journal of Systematic and Evolutionary Microbiology. Society for General Microbiology: Reading. ISSN 1466-5026; e-ISSN 1466-5034, meer Is gerelateerd aan: Thompson, F.L.; Thompson, C.C.; Hoste, B.; Vandemeulebroecke, K.; Gullian, M.; Swings, J. (2003). Vibrio fortis sp. nov. and Vibrio hepatarius sp. nov., isolated from aquatic animals and the marine environment, in: Thompson, F.L. Improved taxonomy of the family Vibrionaceae. pp. 147-158, meer

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Beschikbaar in	Auteurs
VLIZ: Open access 300139 [ download pdf ]

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Trefwoorden

Aquatic organisms Environments > Aquatic environment > Marine environment Microorganisms > Bacteria Vibrio Pacini, 1854 [WoRMS] Marien/Kust

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Auteurs		Top
Thompson, F.L., meer Thompson, C.C. Hoste, B.	Vandemeulebroecke, K. Gullian, M. Swings, J., meer

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Abstract

In this study, the taxonomic positions of 19 Vibrio isolates disclosed in a previous study were evaluated. Phylogenetic analysis based on 16S rDNA sequences partitioned these isolates into groups that were closely related (98·8-99·1 % similarity) to Vibrio pelagius and Vibrio xuii, respectively. DNA-DNA hybridization experiments further showed that these groups had <70 % similarity to other Vibrio species. Two novel Vibrio species are proposed to accommodate these groups: Vibrio fortis sp. nov. (type strain, LMG 21557T=CAIM 629T) and Vibrio hepatarius sp. nov. (type strain, LMG 20362T=CAIM 693T). The DNA G+C content of both novel species is 45·6 mol%. Useful phenotypic features for discriminating V. fortis and V. hepatarius from other Vibrio species include production of indole and acetoin, utilization of cellobiose, fermentation of amygdalin, melibiose and mannitol, β-galactosidase and tryptophan deaminase activities and fatty acid composition.

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