@article{fdi:010064008,
  title = {{M}arinobacter piscensis sp nov., a moderately halophilic bacterium isolated from salty food in {T}unisia},
  author = {{H}edi, {A}. and {C}ayol, {J}. {L}. and {S}adfi, {N}. and {F}ardeau, {M}arie-{L}aure},
  editor = {},
  language = {{ENG}},
  abstract = {{A}n aerobic, {G}ram-negative, moderately halophilic bacterium, oxidase, and catalase positive-designated {A}bdou3({T}), was isolated from salted traditional foods ({A}nchovies) in {T}unisia. {C}ells were rod-shaped, non-spore-forming and motile. {G}rowth occurred at 15-45 {A} degrees {C} (optimum, 37 {A} degrees {C}), p{H} 5.5-8.75 (optimum, 7.3), and in the presence of 1-15 % {N}a{C}l (optimum, 10 %). {S}train {A}bdou3({T}) used glucose, d-arabinose, and sucrose. {S}train {A}bdou3({T}) had {Q}9 as the major respiratory quinone and {C}-18:1 omega 9c and {C}-16:0 as predominant fatty acids. {T}he {DNA} {G}+{C} content was 55.2 mol%. {P}hylogenetic analysis of the small-subunit ribosomal {RNA} (r{RNA}) gene sequence indicated that strain {A}bdou3({T}) had as its closest relative {M}arinobacter maritimus (identity of 96 %). {B}ased on phenotypic, phylogenetic, and taxonomic characteristics, strain {A}bdou3({T}) is proposed as a novel species of the genus {M}arinobacter within the order {A}lteromonadales, for which the name {M}. piscensis sp. nov. is proposed. {T}he type strain is {A}bdou3({T}) (={DSM} 26804({T})).},
  keywords = {{TUNISIE}},
  booktitle = {},
  journal = {{C}urrent {M}icrobiology},
  volume = {70},
  numero = {4},
  pages = {544--549},
  ISSN = {0343-8651},
  year = {2015},
  DOI = {10.1007/s00284-014-0754-x},
  URL = {https://www.documentation.ird.fr/hor/fdi:010064008},
}