Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand

Int J Syst Evol Microbiol. 2005 Jan;55(Pt 1):315-320. doi: 10.1099/ijs.0.63272-0.


Eight strains of aerobic, spore-forming, Gram-positive, moderately halophilic bacteria were isolated from sauce (nam-pla and bu-du) produced in Thailand by the fermentation of fish. They grew optimally in the presence of 10 % NaCl, at 37 degrees C and pH 7.0. A diagnostic diamino acid, meso-diaminopimelic acid, was present in the cell-wall peptidoglycan. The predominant menaquinone was MK-7. The major cellular fatty acids were anteiso-C(15 : 0) and iso-C(16 : 0). Phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid were found to be the major polar lipid components. The DNA G+C content was 42-43 mol%. These bacteria were further divided into two groups based on phenotypic characteristics and DNA-DNA similarities. Three strains of Group I were highly affiliated to the type strain of Lentibacillus salicampi in terms of phenotypic characterization and DNA-DNA similarities (96-102 %); accordingly, they were identified as strains of L. salicampi. A representative strain of Group II, strain IS40-3T, was most closely related to L. salicampi in terms of 16S rRNA-based phylogenetic analysis, although five strains of Group II could be distinguished from L. salicampi by means of several phenotypic properties, low 16S rRNA gene sequence similarity (95.2 %) and low DNA-DNA similarities (12-32 %). Therefore, the Group II strains should be included in a novel species of the genus Lentibacillus, for which the name Lentibacillus juripiscarius sp. nov. is proposed. The type strain is IS40-3T (=JCM 12147T=PCU 229T=TISTR 1535T).

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Bacillaceae / chemistry
  • Bacillaceae / classification*
  • Bacillaceae / genetics
  • Bacillaceae / isolation & purification
  • Base Composition
  • DNA, Bacterial / analysis
  • DNA, Ribosomal / analysis
  • Fatty Acids / analysis
  • Fermentation
  • Fishes / microbiology*
  • Food Microbiology
  • Molecular Sequence Data
  • Nucleic Acid Hybridization
  • Phenotype
  • Phylogeny
  • RNA, Ribosomal, 16S / genetics
  • Sequence Analysis, DNA
  • Sodium Chloride
  • Thailand


  • DNA, Bacterial
  • DNA, Ribosomal
  • Fatty Acids
  • RNA, Ribosomal, 16S
  • Sodium Chloride

Associated data

  • GENBANK/AB127980