2013
DOI: 10.1099/ijs.0.041376-0
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Description of Alloprevotella rava gen. nov., sp. nov., isolated from the human oral cavity, and reclassification of Prevotella tannerae Moore et al. 1994 as Alloprevotella tannerae gen. nov., comb. nov.

Abstract: Five strains of anaerobic, Gram-negative bacilli isolated from the human oral cavity were subjected to a comprehensive range of phenotypic and genotypic tests and were found to comprise a homogeneous group. Phylogenetic analysis of full-length 16S rRNA gene sequences showed that these strains represented a novel group within the family Prevotellaceae , and the most closely related species was … Show more

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Cited by 184 publications
(110 citation statements)
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“…The description is as given by Downes et al (2013) with the following modification. The genomic G+C content of the type strain is 46.6%.…”
Section: Discussionmentioning
confidence: 99%
“…The description is as given by Downes et al (2013) with the following modification. The genomic G+C content of the type strain is 46.6%.…”
Section: Discussionmentioning
confidence: 99%
“…One predicament is the large and growing number of databases containing genome sequences from which to choose from, as well as the quality of the contents of these repositories and maintenance of up-to-date naming and taxonomic information. An example was that the Alloprevotella tannerae genomes in this study initially annotated as Prevotella tannerae due to the naming used by the RefSeq database, despite the recognition of Alloprevotella as a distinct genus for several years (76). This is a particularly difficult issue to address, as changes to established phylogeny are frequent and occasionally controversial; in fact a recent study proposed a large overhaul of the bacterial tree of life, with 58% of taxa being reclassified (77).…”
Section: Discussionmentioning
confidence: 99%
“…Prevotella produces acetate and succinate from glucose fermentation (Willems & Collins, ), and cultivable species of Alloprevotella are saccharolytic, producing acetate and major amounts of succinate. Moreover, their growth in liquid media is stimulated by fermentable carbohydrates (Downes, Dewhirst, Tanner, & Wade, ).…”
Section: Discussionmentioning
confidence: 99%