Piscibacillus

Abstract

Pis.ci. ba.cil'lus. L. gen. masc. n. piscis , fish; L. masc. n. bacillus , small rod; N. L. masc. n. Piscibacillus , a rod from fish. Firmicutes / Bacilli / Bacillales / Bacillaceae / Piscibacillus Piscibacillus is a genus in the family Bacillaceae . It currently comprises two species – Piscibacillus salipiscarius and Piscibacillus halophilus . Members of the genus are distributed in fermented fish and a hypersaline lake. This genus encompasses moderately halophilic bacteria that grows in 1–30% (w/v) NaCl (optimum 10–20% (w/v) NaCl), but no growth occurs in the absence of NaCl. Growth is observed at 15–55°C (optimum 35–37°C) and at pH 5.0–10.0 (optimum pH 7.0–7.5). Cells are rod shaped, Gram‐stain‐positive, and motile by peritrichous flagella. Oval terminal endospores are formed in swollen sporangia. Colonies are circular, entire, smooth, and cream in color. Facultatively anaerobic. Catalase‐ and oxidase‐positive. Nitrate is not reduced to nitrite. The diagnostic diamino acid in peptidoglycan is meso ‐diaminopimelic acid. The predominant menaquinone is MK‐7. The major fatty acids are iso‐C 15:0 and anteiso‐C 15::0 . Phosphatidylglycerol and diphosphatidylglycerol are predominant polar lipids. The type species of the genus is Piscibacillus salipiscarius , originally isolated from fermented fish ( pla‐ra ). DNA G + C content (mol%) : 36.7–37.5 (HPLC) and 36.7–37.1 ( in silico genomic). Type species : Piscibacillus salipiscarius Tanasupawat et al. 2007 VP .