Brevibacterium hankyongi BS05 | Type strain | KACC 18875, LMG 29562

Strain identifier

BacDive ID: 159885

Type strain:

Species: Brevibacterium hankyongi

Strain Designation: BS05

Culture col. no.: KACC 18875, LMG 29562

Section

Name and taxonomic classification
Morphology
Culture and growth conditions
Physiology and metabolism
Isolation, sampling and environmental information
Sequence information

External links

Brevibacterium hankyongi BS05 is an obligate aerobe, psychrophilic, gram-positive archaeon that was isolated from compost made from foodstuff waste.

gram-positive
rod-shaped
obligate aerobe
psychrophilic
16S sequence

Information on the name and the taxonomic classification.Name and taxonomic classification

	Last LPSN update	23-11-2020 (DD-MM-YYYY)
	Domain	Bacteria
	Phylum	Actinobacteria
	Class	Actinobacteria
	Order	Micrococcales
	Family	Brevibacteriaceae
	Genus	Brevibacterium
	Species	Brevibacterium hankyongi
	Full Scientific Name (PNU)	Brevibacterium hankyongi Choi et al. 2018

Information on morphological and physiological propertiesMorphology

[Ref.: #66626]	Gram stain	positive
[Ref.: #66626]	Cell length	1.3-2.8 µm
[Ref.: #66626]	Cell width	0.3-1.0 µm
[Ref.: #66626]	Cell shape	rod-shaped
[Ref.: #66626]	Motility	no

[Ref.: #66626]	Colony color	milky-white to cream
[Ref.: #66626]	Incubation period	2 days
[Ref.: #66626]	Cultivation medium used	R2A medium

Information on culture and growth conditionsCulture and growth conditions

[Ref.: #66626]

Culture medium

Reasoner's 2A agar (R2A)

[Ref.: #66626]

Culture medium growth

	Kind of temperature		Temperature
[Ref.: #66626]	no	growth	15 ̊C
[Ref.: #66626]		optimum	30 ̊C
[Ref.: #66626]	no	growth	45 ̊C
[Ref.: #66626]		growth	18-42 ̊C

[Ref.: #66626]	Temperature range	psychrophilic
[Ref.: #66626]	Temperature range	mesophilic
[Ref.: #66626]	Temperature range	thermophilic

	pH	Kind of pH		pH
[Ref.: #66626]			optimum	6.5
[Ref.: #66626]			growth	6.0-7.0

Information on physiology and metabolismPhysiology and metabolism

[Ref.: #66626]

Oxygen tolerance

obligate aerobe

[Ref.: #66626]

Halophily / tolerance level

non-halophilic

	Halophily	Salt	Tested relation		Salt conc.
[Ref.: #66626]		NaCl		growth	0-6.0	%(w/v)
[Ref.: #66626]		NaCl		optimum	0	%(w/v)

	Metabolite	Utilization activity	Kind of utilization tested
[Ref.: #66626]	2-dehydro-D-gluconate ChEBI	-	assimilation
[Ref.: #66626]	3-hydroxybenzoate ChEBI	+	assimilation
[Ref.: #66626]	3-hydroxybutyrate ChEBI	+	assimilation
[Ref.: #66626]	4-hydroxybutyrate ChEBI	+	assimilation
[Ref.: #66626]	5-dehydro-D-gluconate ChEBI	+	assimilation
[Ref.: #66626]	acetic acid ChEBI	-	assimilation
[Ref.: #66626]	adipate ChEBI	-	assimilation
[Ref.: #66626]	citric acid ChEBI	+	assimilation
[Ref.: #66626]	D-glucose ChEBI	-	assimilation
[Ref.: #66626]	D-mannitol ChEBI	-	assimilation
[Ref.: #66626]	D-mannose ChEBI	-	assimilation
[Ref.: #66626]	D-ribose ChEBI	-	assimilation
[Ref.: #66626]	D-sorbitol ChEBI	-	assimilation
[Ref.: #66626]	decanoate ChEBI	-	assimilation
[Ref.: #66626]	decanoate ChEBI	+	assimilation
[Ref.: #66626]	gluconate ChEBI	-	assimilation
[Ref.: #66626]	glucose ChEBI	-	builds acid from
[Ref.: #66626]	glycogen ChEBI	+	assimilation
[Ref.: #66626]	inositol ChEBI	-	assimilation
[Ref.: #66626]	itaconate ChEBI	-	assimilation
[Ref.: #66626]	L-alanine ChEBI	+	assimilation
[Ref.: #66626]	L-arabinose ChEBI	-	assimilation
[Ref.: #66626]	L-fucose ChEBI	-	assimilation
[Ref.: #66626]	L-histidine ChEBI	+	assimilation
[Ref.: #66626]	L-proline ChEBI	-	assimilation
[Ref.: #66626]	L-rhamnose ChEBI	+	assimilation
[Ref.: #66626]	L-serine ChEBI	+	assimilation
[Ref.: #66626]	lactate ChEBI	-	assimilation
[Ref.: #66626]	malate ChEBI	+	assimilation
[Ref.: #66626]	malonate ChEBI	-	assimilation
[Ref.: #66626]	maltose ChEBI	-	assimilation
[Ref.: #66626]	maltose ChEBI	+	assimilation
[Ref.: #66626]	melibiose ChEBI	-	assimilation
[Ref.: #66626]	N-acetylglucosamine ChEBI	+	assimilation
[Ref.: #66626]	nitrate ChEBI	-	reduction
[Ref.: #66626]	phenylacetate ChEBI	+	assimilation
[Ref.: #66626]	propionate ChEBI	+	assimilation
[Ref.: #66626]	salicin ChEBI	-	assimilation
[Ref.: #66626]	suberic acid ChEBI	+	assimilation
[Ref.: #66626]	sucrose ChEBI	+	assimilation
	Only first 10 entries are displayed. Click here to see all.

	Metabolite production	Metabolite	Production
[Ref.: #66626]		indole ChEBI	no

	Enzyme	Enzyme activity	EC number
[Ref.: #66626]	acid phosphatase	-	3.1.3.2
[Ref.: #66626]	alkaline phosphatase	+	3.1.3.1
[Ref.: #66626]	alpha-chymotrypsin	-	3.4.21.1
[Ref.: #66626]	alpha-fucosidase	-	3.2.1.51
[Ref.: #66626]	alpha-galactosidase	-	3.2.1.22
[Ref.: #66626]	alpha-glucosidase	-	3.2.1.20
[Ref.: #66626]	alpha-mannosidase	-	3.2.1.24
[Ref.: #66626]	arginine dihydrolase	-	3.5.3.6
[Ref.: #66626]	beta-galactosidase	-	3.2.1.23
[Ref.: #66626]	beta-glucosidase	-	3.2.1.21
[Ref.: #66626]	beta-glucuronidase	-	3.2.1.31
[Ref.: #66626]	catalase	+	1.11.1.6
[Ref.: #66626]	cystine arylamidase	+	3.4.11.3
[Ref.: #66626]	cytochrome oxidase	+	1.9.3.1
[Ref.: #66626]	esterase	+
[Ref.: #66626]	esterase Lipase (C 8)	-
[Ref.: #66626]	leucine arylamidase	+	3.4.11.1
[Ref.: #66626]	lipase (C 14)	-
[Ref.: #66626]	N-acetyl-beta-glucosaminidase	-	3.2.1.52
[Ref.: #66626]	naphthol-AS-BI-phosphohydrolase	-
[Ref.: #66626]	trypsin	-	3.4.21.4
[Ref.: #66626]	urease	-	3.5.1.5
[Ref.: #66626]	valine arylamidase	-
	Only first 10 entries are displayed. Click here to see all.

Fatty acid profile

Metadata FA analysis

Reference

[Ref.: #66626]

Fatty acid	Percentage
C17:0 anteiso	32.4
C15:0 anteiso	27.7
C16:0 iso	22.6
C15:0 iso	13
C17:0 iso	2.1
C16:0	0.6

Information on isolation source, the sampling and environmental conditionsIsolation, sampling and environmental information

[Ref.: #66626]	Sample type/isolated from	compost made from foodstuff waste
[Ref.: #66626]	Geographic location (country and/or sea, region)	Jeju Island
[Ref.: #66626]	Country	Republic of Korea
[Ref.: #66626]	Country ISO 3 Code	KOR
[Ref.: #66626]	Continent	Asia
[Ref.: #66626]	Enrichment culture	1/2 R2A
[Ref.: #66626]	Enrichment culture duration	5 days
[Ref.: #66626]	Enrichment culture temperature	30 ̊C
[Ref.: #66626]	Isolation/enrichment procedure	1 g of sample was dissolved in 10 ml 0.85 % sterile saline.

Isolation sources categories

#Engineered	#Biodegradation	#Composting
#Engineered	#Food production	#Food

What are isolation sources categories?

* marker position based on {}

Information on genomic background e.g. entries in nucleic sequence databassSequence information

16S Sequence information:

	Sequence accession description	Seq. accession number	Sequence length (bp)	Sequence database	Associated NCBI tax ID
[Ref.: #66626]	Brevibacterium sp. BS05 16S ribosomal RNA gene, partial sequence	JF806518	1458	ENA	1007087 tax ID

[Ref.: #66626]

GC-content

62.30 mol%

high performance liquid chromatography (HPLC)

Availability in culture collectionsExternal links

[Ref.: #66626]

Culture collection no.

KACC 18875, LMG 29562

References

#20215

Leibniz Institute DSMZ D.Gleim, M.Kracht, N.Weiss et. al.: Prokaryotic Nomenclature Up-to-date - compilation of all names of Bacteria and Archaea, validly published according to the Bacteriological Code since 1. Jan. 1980, and validly published nomenclatural changes since .

#66626

Kang Duk Choi, Muhammad Zubair Siddiqi, Qingmei Liu, Siddiqi Muhammad Shafi, Yasser Durrani, Soon Yeol Lee, Myung-Suk Kang and Wan Taek Im: Brevibacterium hankyongi sp. nov., isolated from compost. IJSEM 68: 2783 - 2788 2018 ( DOI 10.1099/ijsem.0.002886 )

* These References are textmined

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