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http://cibnor.repositorioinstitucional.mx/jspui/handle/1001/2272| Reclassification of the sulfate- and nitrate-reducing bacterium Desulfovibrio vulgaris subsp. oxamicus as Desulfovibrio oxamicus sp. nov., comb. nov. | |
| Alejandro López Cortés Marie-Laure Fardeau Catherine Joulian | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| DOI: 10.1099/ijs.0.64074-0 URL: https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.64074-0 ISSN: 1466-5034 | |
| Reclassification, Desulfovibrio vulgaris, Desulfovibrio oxamicus | |
| "Desulfovibrio vulgaris subsp. oxamicus (type strain, DSM 1925T) was found to use nitrate as a terminal electron acceptor, the latter being reduced to ammonium. Phylogenetic studies indicated that strain DSM 1925T was distantly related to the type strain of Desulfovibrio vulgaris (95.4% similarity of the small-subunit rRNA gene) and had as its closest phylogenetic relatives two other nitrate- and sulfate-reducing bacteria, namely Desulfovibrio termitidis (99.4% similarity) and Desulfovibrio longreachensis (98.4% similarity). Additional experiments were conducted to characterize better strain DSM 1925T. This strain incompletely oxidized lactate and ethanol to acetate. It also oxidized butanol, pyruvate and citrate, but not glucose, fructose, acetate, propionate, butyrate, methanol, glycerol or peptone. The optimum temperature for growth was 37 6C (range 16–50 6C) and the optimum NaCl concentration for growth was 0.1%(range 0–5 %). Because of significant genotypic and phenotypic differences from Desulfovibrio termitidis and Desulfovibrio longreachensis, reclassification of Desulfovibrio vulgaris subsp. oxamicus as Desulfovibrio oxamicus sp. nov., comb. nov., is proposed. The type strain is strain Monticello 2T (=DSM 1925T=NCIMB 9442T=ATCC 33405T)." | |
| Microbiology Society | |
| 2006 | |
| Artículo | |
| INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY | |
| Inglés | |
| BACTERIOLOGÍA | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
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