Name: Dietzia alimentaria 72
Creator: BacDive
License: https://creativecommons.org/licenses/by/4.0/

Strain identifier

BacDive ID: 4265

Type strain:

Species: Dietzia alimentaria

Strain Designation: 72

Culture col. no.: DSM 45698, JCM 16360, KACC 21126, NBRC 109780

Strain history: J.-W. Bae 72.

NCBI tax ID(s): 1077144 (strain), 665550 (species)

SI-ID 407168

DSM 45698

Special Collections

Section

Dietzia alimentaria 72 is a mesophilic bacterium that was isolated from traditional salt-fermented seafood made of clam jeotgal.

mesophilic
16S sequence
Bacteria
genome sequence

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

	Last LPSN update	09-12-2024 (DD-MM-YYYY)
	Domain	*Bacteria*
	Phylum	*Actinomycetota*
	Class	*Actinomycetes*
	Order	*Mycobacteriales*
	Family	*Dietziaceae*
	Genus	*Dietzia*
	Species	**Dietzia alimentaria**
	Full Scientific Name (LPSN)	Dietzia alimentaria Kim et al. 2011

Information on morphological and physiological properties Morphology

[Ref.: #69480]	Gram stain	positive Confidence in %90.474

[Ref.: #69480]	Motility	no Confidence in %92.1

[Ref.: #21439]	Colony color	Bright red orange (2008)
[Ref.: #21439]	Incubation period	10-14 days
[Ref.: #21439]	Cultivation medium used	ISP 2

[Ref.: #21439]	Colony color	Pastel yellow (1034)
[Ref.: #21439]	Incubation period	10-14 days
[Ref.: #21439]	Cultivation medium used	ISP 5

[Ref.: #21439]	Colony color	Pastel yellow (1034)
[Ref.: #21439]	Incubation period	10-14 days
[Ref.: #21439]	Cultivation medium used	ISP 6

[Ref.: #21439]	Colony color	Pastel yellow (1034)
[Ref.: #21439]	Incubation period	10-14 days
[Ref.: #21439]	Cultivation medium used	ISP 7

[Ref.: #21439]	Colony color	Light ivory (1015)
[Ref.: #21439]	Incubation period	10-14 days
[Ref.: #21439]	Cultivation medium used	Suter with tyrosine

[Ref.: #21439]	Colony color	Salmon orange (2012)
[Ref.: #21439]	Incubation period	10-14 days
[Ref.: #21439]	Cultivation medium used	Suter without tyrosine

[Ref.: #18108]	Incubation period	3-7 days

Information on culture and growth conditions Culture and growth conditions

[Ref.: #18108]

Culture medium

GYM STREPTOMYCES MEDIUM (DSMZ Medium 65)

[Ref.: #18108]

Culture medium growth

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Culture medium link

Medium recipe at MediaDive

[Ref.: #18108]

Culture medium composition

expand / minimize

[Ref.: #21439]

Culture medium

ISP 2

[Ref.: #21439]

Culture medium growth

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Culture medium composition

expand / minimize

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Culture medium

ISP 5

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Culture medium growth

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Culture medium composition

expand / minimize

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Culture medium

ISP 6

[Ref.: #21439]

Culture medium growth

[Ref.: #21439]

Culture medium composition

expand / minimize

[Ref.: #21439]

Culture medium

ISP 7

[Ref.: #21439]

Culture medium growth

[Ref.: #21439]

Culture medium composition

expand / minimize

[Ref.: #21439]

Culture medium

Suter with tyrosine

[Ref.: #21439]

Culture medium growth

[Ref.: #21439]

Culture medium composition

expand / minimize

[Ref.: #21439]

Culture medium

Suter without tyrosine

[Ref.: #21439]

Culture medium growth

[Ref.: #21439]

Culture medium composition

expand / minimize

	Temperatures	Kind of temperature		Temperature
[Ref.: #18108]			growth	28 °C
[Ref.: #67770]			growth	28 °C

Information on physiology and metabolism Physiology and metabolism

	Halophily	Salt	Tested relation		Salt conc.
[Ref.: #21439]		NaCl		maximum	7.5	%

[Ref.: #67770]

Observation

quinones: MK-8(H₂)

	Metabolite	Utilization activity	Kind of utilization tested
[Ref.: #21439]	arabinose ChEBI	-
[Ref.: #21439]	cellulose ChEBI	-
[Ref.: #68379]	D-glucose ChEBI	-	fermentation	* from API Coryne
[Ref.: #68379]	D-mannitol ChEBI	-	fermentation	* from API Coryne
[Ref.: #68379]	D-ribose ChEBI	-	fermentation	* from API Coryne
[Ref.: #68379]	D-xylose ChEBI	-	fermentation	* from API Coryne
[Ref.: #68379]	esculin ChEBI	-	hydrolysis	* from API Coryne
[Ref.: #21439]	fructose ChEBI	-
[Ref.: #68379]	gelatin ChEBI	-	hydrolysis	* from API Coryne
[Ref.: #21439]	glucose ChEBI	+
[Ref.: #68379]	glycogen ChEBI	-	fermentation	* from API Coryne
[Ref.: #68379]	lactose ChEBI	-	fermentation	* from API Coryne
[Ref.: #68379]	maltose ChEBI	-	fermentation	* from API Coryne
[Ref.: #21439]	mannose ChEBI	-
[Ref.: #21439]	myo-inositol ChEBI	-
[Ref.: #68379]	nitrate ChEBI	-	reduction	* from API Coryne
[Ref.: #21439]	raffinose ChEBI	-
[Ref.: #21439]	rhamnose ChEBI	-
[Ref.: #21439]	sucrose ChEBI	-
[Ref.: #68379]	sucrose ChEBI	+	fermentation	* from API Coryne
[Ref.: #68379]	urea ChEBI	-	hydrolysis	* from API Coryne
[Ref.: #21439]	xylose ChEBI	-
	Only first 10 entries are displayed. Click here to see all.

	Enzyme	Enzyme activity	EC number
[Ref.: #68382]	acid phosphatase	+	3.1.3.2	* from API zym
[Ref.: #68382]	alkaline phosphatase	+	3.1.3.1	* from API zym, API Coryne
[Ref.: #68382]	alpha-chymotrypsin	-	3.4.21.1	* from API zym
[Ref.: #68382]	alpha-fucosidase	-	3.2.1.51	* from API zym
[Ref.: #68382]	alpha-galactosidase	-	3.2.1.22	* from API zym
[Ref.: #68382]	alpha-glucosidase	-	3.2.1.20	* from API zym, API Coryne
[Ref.: #68382]	alpha-mannosidase	-	3.2.1.24	* from API zym
[Ref.: #68382]	beta-galactosidase	-	3.2.1.23	* from API zym, API Coryne
[Ref.: #68382]	beta-glucosidase	-	3.2.1.21	* from API zym, API Coryne
[Ref.: #68382]	beta-glucuronidase	-	3.2.1.31	* from API zym, API Coryne
[Ref.: #68379]	gelatinase	-		* from API Coryne
[Ref.: #68382]	leucine arylamidase	+	3.4.11.1	* from API zym
[Ref.: #68382]	lipase (C 14)	+		* from API zym
[Ref.: #68382]	N-acetyl-beta-glucosaminidase	-	3.2.1.52	* from API zym, API Coryne
[Ref.: #68379]	pyrazinamidase	-	3.5.1.B15	* from API Coryne
[Ref.: #68379]	pyrrolidonyl arylamidase	-	3.4.19.3	* from API Coryne
[Ref.: #68382]	trypsin	-	3.4.21.4	* from API zym
[Ref.: #68379]	urease	-	3.5.1.5	* from API Coryne
	Only first 10 entries are displayed. Click here to see all.

API® Coryne:

Note that the displayed test results represent raw data and therefore may deviate!

	API ID	Reduction of nitrateNIT	PyrazinamidasePYZ	Pyrrolidonyl arylamidasePYRA	Alkaline phosphatasePAL	beta-Glucuronidasebeta GUR	beta-Galactosidasebeta GAL	alpha-Glucosidasealpha GLU	N-Acetyl-beta-Glucosidasebeta NAG	Esculin hydrolysis/beta-GlucosidaseESC	Urease/urea hydrolysisURE	Gelatinase/gelatin hydrolysisGEL	Control fermentationControl	Fermentation of D-glucoseGLU	Fermentation of D-riboseRIB	Fermentation of D-xyloseXYL	Fermentation of D-mannitolMAN	Fermentation of maltoseMAL	Fermentation of lactoseLAC	Fermentation of sucroseSAC	Fermentation of glycogenGLYG	CatalaseCAT
[Ref.: #21439]	554	-	-	-	+	-	-	-	-	-	-	-	not determinedn.d.	-	-	-	-	-	-	+	-	not determinedn.d.

API® zym:

Note that the displayed test results represent raw data and therefore may deviate!

	API ID	Control	2-naphthyl phosphateAlkaline phosphatase	2-naphthyl butyrateEsterase (C 4)	2-naphtyl caprylateEsterase Lipase (C 8)	2-naphthyl myristateLipase (C 14)	L-leucyl-2-naphthylamideLeucine arylamidase	L-valyl-2-naphthylamideValine arylamidase	L-cystyl-2-naphthylamideCystine arylamidase	N-benzoyl-DL-arginine-2-naphthylamideTrypsin	N-glutaryl-phenylalanine-2-naphthylamidealpha- Chymotrypsin	2-naphthyl phosphateAcid phosphatase	Naphthol-AS-BI-phosphateNaphthol-AS-BI-phosphohydrolase	6-Br-2-naphthyl-alphaD-galactpyranosidealpha- Galactosidase	2-naphthyl-betaD-galactpyranosidebeta- Galactosidase	Naphthol-AS-BI-betaD-glucuronidebeta- Glucuronidase	2-naphthyl-alphaD-glucopyranosidealpha- Glucosidase	6-Br-2-naphthyl-betaD-glucopyranosidebeta- Glucosidase	1-naphthyl-N-acetyl-betaD-glucosaminideN-acetyl-beta- glucosaminidase	6-Br-2-naphthyl-alphaD-mannopyranosidealpha- Mannosidase	2-naphthyl-alphaL-fucopyranosidealpha- Fucosidase
[Ref.: #21439]	1076	not determinedn.d.	+	+/-	+/-	+	+	+/-	+/-	-	-	+	+/-	-	-	-	-	-	-	-	-

Information on isolation source, the sampling and environmental conditions Isolation, sampling and environmental information

[Ref.: #18108]	Sample type/isolated from	traditional salt-fermented seafood made of clam jeotgal
[Ref.: #18108]	Geographic location (country and/or sea, region)	Sokcho
[Ref.: #18108]	Country	Republic of Korea
[Ref.: #18108]	Country ISO 3 Code	KOR
[Ref.: #18108]	Continent	Asia

[Ref.: #67770]	Sample type/isolated from	Traditional salt-fermented seafood made of clam jeotgal
[Ref.: #67770]	Geographic location (country and/or sea, region)	Sokcho, Gangwon-do Province
[Ref.: #67770]	Country	Republic of Korea
[Ref.: #67770]	Country ISO 3 Code	KOR
[Ref.: #67770]	Continent	Asia
* marker position based on {}

Isolation sources categories

#Engineered	#Food production	#Seafood
#Engineered	#Food production	#Fermented

What are isolation sources categories?

Information on possible application of the strain and its possible interaction with e.g. potential hosts Safety information

[Ref.: #18108]	Biosafety level	1	Risk group (German classification) According to TRBA 466
[Ref.: #21439]	Biosafety level	L1	German classification

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

16S Sequence information:

	Sequence accession description	Seq. accession number	Sequence length (bp)	Sequence database	Associated NCBI tax ID
[Ref.: #18108]	Dietzia alimentaria 72 16S ribosomal RNA gene, partial sequence	GQ368824	1439	GenBank ENA	1077144 tax ID

Genome sequence information:

	Sequence accession description	Seq. accession number	Assembly level	Sequence database	Associated NCBI tax ID
[Ref.: #67770]	Dietzia alimentaria 72	GCA_000226215	contig	GenBank ENA	1077144 tax ID
[Ref.: #66792]	Dietzia alimentaria 72	1077144.3	wgs	PATRIC	1077144 tax ID	*
[Ref.: #66792]	Dietzia alimentaria 72	2547132114	draft	JGI IMG/M	1077144 tax ID	*

[Ref.: #18108]	GC-content	64.7 mol%
[Ref.: #67770]	GC-content	67.34 mol%	genome sequence analysis
[Ref.: #67770]	GC-content	64.7 mol%	thermal denaturation, midpoint method (Tm)

Data predicted using genome information as a basis Genome-based predictions

	Trait	Model	Prediction	Confidence in %	In training data
	Predictions from Diaspora project based on: Dietzia alimentaria 72 PATRIC: 1077144.3
[Ref.: #69480]	gram-positive	gram-positiveⓘ	yes	90.474	no
[Ref.: #69480]	anaerobic	anaerobicⓘ	no	95.443	no
[Ref.: #69480]	spore-forming	spore-formingⓘ	no	66.689	no
[Ref.: #69480]	aerobic	aerobicⓘ	yes	84.705	no
[Ref.: #69480]	thermophilic	thermophileⓘ	no	95.5	yes
[Ref.: #69480]	flagellated	motile2+ⓘ	no	92.1	no

Availability in culture collections External links

[Ref.: #18108]

Culture collection no.

DSM 45698, JCM 16360, KACC 21126, NBRC 109780

[Ref.: #73760]

SI-ID 407168

Literature:

Topic	Title	Authors	Journal	DOI	Year
Phylogeny	Dietzia alimentaria sp. nov., isolated from a traditional Korean food.	Kim J, Roh SW, Choi JH, Jung MJ, Nam YD, Kim MS, Park EJ, Shin KS, Bae JW	Int J Syst Evol Microbiol	10.1099/ijs.0.021501-0	2010	*

References

#18108

Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 45698

#20215

Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

#21439

Wink, J.: Compendium of Actinobacteria . HZI-Helmholtz-Centre for Infection Research, Braunschweig .

#66792

Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann: Automatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) .

#67770 Japan Collection of Microorganism (JCM) ; Curators of the JCM;

#68379

Automatically annotated from API Coryne .

#68382

Automatically annotated from API zym .

#69480

Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann: Predictions based on genome sequence made in the Diaspora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) .

#73760

Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.: StrainInfo: A central database for resolving microbial strain identifiers . ( DOI 10.60712/SI-ID407168.1 )

* These data were automatically processed and therefore are not curated

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