2015
DOI: 10.1016/j.syapm.2014.11.004
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Porphyromonas pogonae sp. nov., an anaerobic but low concentration oxygen adapted coccobacillus isolated from lizards (Pogona vitticeps) or human clinical specimens, and emended description of the genus Porphyromonas Shah and Collins 1988

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Cited by 29 publications
(29 citation statements)
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“…The G + C mol% of a representative isolate PAGU 1600 T was 56.50 ± 0.67 mol%, which were clearly distinct from other non-pigmented Porphyromonas species, i.e., P. catoniae (49 mol%; Willems and Collins 1995), P. bennonis (58 mol%; Summanen et al 2009), and P. pogonae (43.00 ± 0.62 mol%; Kawamura et al 2015).…”
Section: Genetic Analysismentioning
confidence: 87%
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“…The G + C mol% of a representative isolate PAGU 1600 T was 56.50 ± 0.67 mol%, which were clearly distinct from other non-pigmented Porphyromonas species, i.e., P. catoniae (49 mol%; Willems and Collins 1995), P. bennonis (58 mol%; Summanen et al 2009), and P. pogonae (43.00 ± 0.62 mol%; Kawamura et al 2015).…”
Section: Genetic Analysismentioning
confidence: 87%
“…Fatty acid analysis revealed that 3OH-iso-C17:0 (18.8-20.4%) predominated, followed by anteiso-C15:0, C16:0, and C18:0 in almost equal amounts (11.1-12.2%, 9.5-10.6%, and 9.6-11.2%, respectively), which could be separated from other non-pigmented Porphyromonas species, i.e., P. catoniae (C15:0 iso, C15:0 antiiso; Willems and Collins 1995;Kawamura et al 2015), P. bennonis (C15:0 DMA, 3OH-C14:0; Summanen et al 2009;Kawamura et al 2015), and P. pogonae (C15:0 iso, C15:0 anteiso, 3OH-C17:0 iso; Kawamura et al 2015) (Table 3). Fermentation end product data showed that propionic acid was the most abundant product (3.94-13.10 mM), followed by acetic acid (1.84-5.26 mM), which differed from other non-pigmented Porphyromonas species, i.e., P. catoniae (propionic and succinic acids, followed by acetic, iso-valeric and lactic acids; Willems and Collins 1995;Kawamura et al 2015), P. bennonis (acetic and succinic acids; Summanen et al 2009;Kawamura et al 2015), and P. pogonae (succinic, propionic and acetic acids, followed by iso-valeric and lactic acids; Kawamura et al 2015) (Table 3).…”
Section: Cellular Fatty Acid and Fermentation End Product Analysesmentioning
confidence: 97%
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