General

@ref: 21983

BacDive-ID: 130769

DSM-Number: 25438

keywords: 16S sequence, Bacteria, mesophilic

description: Vibrio olivae IGJ1.11 is a mesophilic bacterium that was isolated from brine from Spanish-style green olive fermenters at the first two weeks of fermentation.

NCBI tax id

• NCBI tax id: 1243002
• Matching level: species

strain history

• @ref: 21983
• history: <- A. Maldonado-Barragan, Instituto de la Grasa, CSIC, Sevilla; IGJ1.11 <- H. L. Padrós, CSIC

doi: 10.13145/bacdive130769.20241212.9.2

Name and taxonomic classification

LPSN

• @ref: 20215
• description: domain/bacteria
• keyword: phylum/pseudomonadota
• domain: Bacteria
• phylum: Pseudomonadota
• class: Gammaproteobacteria
• order: Vibrionales
• family: Vibrionaceae
• genus: Vibrio
• species: Vibrio olivae
• full scientific name: Vibrio olivae Lucena-Padrós et al. 2015

@ref: 21983

domain: Bacteria

phylum: Proteobacteria

class: Gammaproteobacteria

order: Vibrionales, not validated

family: Vibrionaceae

genus: Vibrio

species: Vibrio olivae

full scientific name: Vibrio olivae Lucena-Padrós et al. 2015

strain designation: IGJ1.11

type strain: yes

Morphology

multimedia

• @ref: 21983
• multimedia content: https://www.dsmz.de/microorganisms/photos/DSM_25438.jpg
• intellectual property rights: © Leibniz-Institut DSMZ

Culture and growth conditions

culture medium

• @ref: 21983
• name: REACTIVATION WITH LIQUID MEDIUM 514 (DSMZ Medium 514c)
• growth: yes
• link: https://mediadive.dsmz.de/medium/514c
• composition: Name: REACTIVATION WITH LIQUID MEDIUM 514 (DSMZ Medium 514c) Composition: NaCl 19.45 g/l Agar 18.0 g/l MgCl2 5.9 g/l Bacto peptone 5.0 g/l Na2SO4 3.24 g/l CaCl2 1.8 g/l Yeast extract 1.0 g/l KCl 0.55 g/l Na2CO3 0.16 g/l Fe(III) citrate 0.1 g/l KBr 0.08 g/l SrCl2 0.034 g/l H3BO3 0.022 g/l Na2HPO4 0.008 g/l Na-silicate 0.004 g/l NaF 0.0024 g/l (NH4)NO3 0.0016 g/l Distilled water

culture temp

• @ref: 21983
• growth: positive
• type: growth
• temperature: 30-37

Isolation, sampling and environmental information

isolation

• @ref: 21983
• sample type: brine from Spanish-style green olive fermenters at the first two weeks of fermentation
• geographic location: Sevilla
• country: Spain
• origin.country: ESP
• continent: Europe

isolation source categories

Safety information

risk assessment

• @ref: 21983
• biosafety level: 1
• biosafety level comment: Risk group (German classification)

Sequence information

16S sequences

• @ref: 21983
• description: Vibrio olivae strain IGJ1.11 16S ribosomal RNA gene, partial sequence
• accession: JQ283456
• length: 1437
• database: nuccore
• NCBI tax ID: 1243002

GC content

• @ref: 21983
• GC-content: 52.9
• method: fluorimetric

External links

@ref: 21983

culture collection no.: DSM 25438, CECT 8064

straininfo link

• @ref: 89266
• straininfo: 401829

literature

• topic: Phylogeny
• Pubmed-ID: 25792368
• title: Vibrio olivae sp. nov., isolated from Spanish-style green-olive fermentations.
• authors: Lucena-Padros H, Gonzalez JM, Caballero-Guerrero B, Luis Ruiz-Barba J, Maldonado-Barragan A
• journal: Int J Syst Evol Microbiol
• DOI: 10.1099/ijs.0.000196
• year: 2015
• mesh: Bacterial Typing Techniques, Base Composition, DNA, Bacterial/genetics, Fatty Acids/chemistry, *Fermentation, *Food Microbiology, Genes, Bacterial, Molecular Sequence Data, Multilocus Sequence Typing, Nucleic Acid Hybridization, Olea/*microbiology, *Phylogeny, RNA, Ribosomal, 16S/genetics, Random Amplified Polymorphic DNA Technique, Sequence Analysis, DNA, Spain, Vibrio/*classification/genetics/isolation & purification
• topic2: Biotechnology

Reference