volume4-tables.csv

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TABLE 1.  Some characteristics that differentiate the genera of the family Bacteroidaceae  a
Characteristic	Bacteroides	Acetofilamentum	Acetomicrobium	Acetothermus	Anaerorhabdus
Cell size (mm)	0.5–2.0 × 1.6–12	0.18–0.3 × 2–8	0.6–0.8 × 2–7	0.5 × 5–8	0.3–1.5 × 1–3
Motility	−	−	+	−	−
Saccharolytic	+	+	+	+	−
Growth occurs below 50°C	+	+	+	−	+
Major products of glucose	Succinate and acetate; trace to	Acetate and H2 (in a molar	Acetate and H2 or	Acetate and H2 in a molar	Acetate and lactate
fermentation	moderate amounts of isobutyrate	ratio of 1:2) and CO2	acetate, lactate, ethanol,	ratio of 1:1:2.
                                                 and isovalerate	and H2
Isolated from	Major constituents of the normal	Secondary sewage sludge	Sewage sludge	Thermophilically	Infected appendix, lung
                                      human colonic flora; also found in	fermenting sewage sludge	abscesses and abdominal
                                     smaller numbers in the female genital	abscesses; infrequently
                                      tract; not common in the mouth or	from human and pig feces
DNA G+C content (mol%)	39–49	~47	47	~62	34
footnote a: Symbols: +, >85% positive; −, 0–15% positive.





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TABLE 2.  Descriptive characteristics of different Bacteroides speciesa,b
   1. B. fragilis	2. B. acidifaciens	3. B. caccae	4. B. coprocola	5. B. coprosuis	6. B. distasonis	7. B. dorei	8. B. eggerthii	9. B. finegoldii	10. B. goldsteinii	11. B. helcogenes   
Characteristic
Cell size (µm)	0.8–1.3 ×	0.8–1.3 × 1.4–1.6 × 0.8–1.0 × 0.8–3.0 × 1.3–1.9 × 1.6–4.2 × 0.4–1.0 ×	0.8 ×	0.9–1.5 × 0.5–0.6 ×
                                 1.6–8.0	1.6–8.0	2.5–12	4.0	0.5–1.5	1.6–5.0	0.8–1.2	1.0–6.0	1.5–4.5	1.2–10	0.8–4.0
Growth in 20% bile	+	+	+	+	+	+	+	+	+	+	w
Production of:
  Indole	−	v	−	+	−	−	−	+	−	−	−
  Catalase	+	nr	d	−	−	d	nr	−	nr	nr	−
Starch hydrolyzed	+	d	w	nr	+	+	nr	w	nr	nr	+
Gelatin digested	w	nr	w	−	−	w	nr	−	−	nr	−
G6PDH and 6PGDH	+	+	+	nr	nr	+	nr	+	nr	nr	nr
Acid produced from:
  Arabinose	−	nr	+	−	−	d	+	+	+	−	−
  Cellobiose	d	nr	d	+	−	+	−	d	+	+	+
  Xylan	−	nr	−	nr	nr	−	nr	+	nr	−	+
  Glucose	+	nr	+	+	+	+	+	+	+	+	+
  Glycogen	+	nr	w	nr	nr	−	nr	+	nr	nr	+
  Inositol	−	nr	nr	nr	nr	−	nr	−	nr	nr	nr
  Lactose	+	nr	nr	+	nr	+	+	+	+	nr	+
  Maltose	+	nr	nr	+	+	+	+	+	+	nr	+
  Mannitol	−	nr	nr	−	nr	−	−	−	−	nr	nr
  Mannose	+	nr	nr	+	nr	+	+	+	+	+	+
  Melezitose	−	nr	d	−	nr	+	−	−	−	nr	−
  Melibiose	w	nr	+	nr	nr	+	nr	−	nr	nr	+
  Raffinose	+	nr	+	+	nr	+	+	−	+	+	+
  Rhamnose	−	nr	d	+	nr	d	+	w	+	+	nr
  Ribose	−	nr	+	nr	nr	d	nr	−	nr	nr	nr
  Salicin	−	nr	d	+	nr	+	−	−	+	−	+
  Sucrose	+	nr	+	+	nr	+	+	−	nr	+	+
  Trehalose	−	nr	+	−	nr	+	−	−	−	−	−
  Xylose	+	nr	+	+	−	+	+	+	+	+	+
Enzyme activity: d
  a-Galactosidase	+	nr	+	+	w	+	+	+	+	+	nr
  b-Galactosidase	+	nr	+	+	+	+	+	+	+	+	nr
  a-Glucosidase	+	nr	w	+	+	+	+	+	+	+	nr
  b-Glucosidase	+	nr	w	+	+	+	+	+	+	−	nr
  a-Arabinosidase	−	nr	+	+	−	+	+	+	+	−	nr
  b-Glucuronidase	−	nr	−	−	−	−	+	−	−	−	+
 N-Acety1-	+	nr	+	+	+	+	+	+	+	+	nr
    b-glucosaminidase
 Glutamic acid	+	nr	w	+	nr	+	+	+	+	−	v
    decarboxylase
  a-Fucosidase	+	nr	+	+	+	−	+	−	−	−	nr
  Alkaline phosphatase	+	nr	+	+	+	+	+	+	+	+	nr
  Arginine arylamidase	+	nr	+	−	+	+	+	−	−	+	−
  Leucine arylamidase	+	nr	+	−	−	+	+	−	−	+	−
 Glutamyl glutamic	+	nr	+	+	+	+	+	+	+	+	nr
    acid arylamidase
  Glycine arylamidase	−	nr	−	−	−	+	+	−	−	+	−
 Leucyl glycine	+	nr	+	+	+	+	+	+	+	+	nr
    arylamidase
  Alanine arylamidase	+	nr	+	+	+	+	+	+	+	+	nr
Major metabolic	A, S, p, pa	A, S	A, S, p,	nr	A, S, p	A, S, p	nr	A, S, p	nr	A, S, p	A, S (p, iv)
    end product(s)e	(ib, iv, l)	(iv)	(pa, ib,	(pa, ib,	(iv, f)
                                                                                                                                         iv, l)	iv, l)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; +−, usually positive, sometimes negative; w, weak reaction; nr, not reported.
footnote b: Esculin is usually hydrolyzed and nitrate is not reduced to nitrite.
footnote c: Type strain is negative.
footnote d: Enzyme activity tested using API kits.
footnote e: Fermentation products: A, acetic acid; B, butyric acid; P, propionic acid; PA, phenylacetic acid; S, succinic acid; ib, isobutyric acid; iv, isovaleric acid; f, formic acid; l, lactic acid. Capital letters indicate >1 meq/100 ml of broth; small letters, <1 meq/100 ml; products in parentheses may or may not be detected.





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TABLE 3.  Descriptive characteristics of Bacteroides and related generaa
   Bacteroides b	Porphyromonas c	Prevotella	Alistipes d	Tannerella   
Characteristic
Pigment production	−	+−	+/−	+−	−
Growth in 20% bile	+	−	−	+−	−
Susceptibility to: e
  Vancomycin (5 mg)	R	S/R	R	R	R
  Kanamycin (1 mg)	R	R	S/R	R	S
  Colistin (10 mg)	R	R	S/R	R	S
Catalase production	−	−	−	−+	−
Indole production	+/−	+/−	+/−	+−	−
Nitrate reduction	−	−	−	−	−
G6PDH and 6PGDH dehydrogenase production	+	−	−	−	−
Proteolytic activity	−	+/−	+/−	+	+
Carbohydrate fermentation	+	−+	+	+−	−
Major metabolic end product(s)f	A, S	A, B	A, S	S	A, S, PA
Major cellular fatty acids	C15:0 anteiso	C15:0 iso	C15:0 anteiso	C15:0 iso	C15:0 anteiso
DNA G+C content (mol%)	40–48	40–55	39–60	55–58	44–48
Type species	B. fragilis	P. asaccharolytica	P. melaninogenica	A. putredinis	T. forsythia
footnote a: Symbols: +, positive; −, negative; −+, usually negative, sometimes positive; +/−, positive or negative; +−, usually positive, sometimes negative.
footnote b: Bacteroides sensu stricto.
footnote c: Unlike other Porphyromonas spp., P. catoniae does not produce pigment and is moderately saccharolytic.
footnote d: Unlike other Alistipes spp., A. putredinis does not produce pigment, is susceptible to bile, catalase-positive, and nonsaccharolytic.
footnote e: Special potency antimicrobial identification disks; R, resistant; S, susceptible; S/R, either sensitive or resistant.
footnote f: A, acetic acid; B, butyric acid; PA, phenylacetic acid; S, succinic acid.





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TABLE 4.  Taxonomy changes in the genus Bacteroides
Previous name	References	Current name	Reference(s)
Species reclassified into the genus
    Porphyromonas:
  B. asaccharolyticus	Holdeman and Moore (1970)	Porphyromonas asaccharolytica	Shah and Collins (1988)
  B. endodontalis	van Steenbergen et al. (1984)	Porphyromonas endodontalis	Shah and Collins (1988)
  B. gingivalis	Coykendall et al. (1980)	Porphyromonas gingivalis	Shah and Collins (1988)
  B. levii	Johnson and Holdeman (1983)	Porphyromonas levii	Shah et al. (1995)
  B. macacae	Slots and Genco (1980)	Porphyromonas macacae	Love (1995)
  B. salivosus	Love et al. (1987)	Porphyromonas macacae	Love (1995)
Species reclassified into the genus
    Prevotella:
  B. bivius	Holdeman and Johnson (1977)	Prevotella bivia	Shah and Collins (1990)
  B. ruminicola subsp. brevis	Bryant et al. (1958)	Prevotella brevis	Avgustin et al. (1997)
  B. buccae	Holdeman and Johnson (1982)	Prevotella buccae	Shah and Collins (1990)
  B. capillus	Kornman and Holt (1981)	Prevotella buccae	Shah and Collins (1990)
  B. pentosaceus	Shah and Collins (1981)	Prevotella buccae	Shah and Collins (1990)
  B. buccalis	Shah and Collins (1981)	Prevotella buccalis	Shah and Collins (1990)
  B. corporis	Johnson and Holdeman (1983)	Prevotella corporis	Shah and Collins (1990)
  B. denticola	Shah and Collins (1981)	Prevotella denticola	Shah and Collins (1990) emend.
                                                                                                                        Wu et al. (1992)
    B. disiens	Holdeman and Johnson (1977)	Prevotella disiens	Shah and Collins (1990)
    B. heparinolyticus	Okuda et al. (1985)	Prevotella heparinolytica	Shah and Collins (1990)
    B. intermedius	Holdeman and Moore (1970)	Prevotella intermedia	Shah and Collins (1990)
    B. loescheii	Holdeman and Johnson (1982)	Prevotella loescheii	Shah and Collins (1990) emend.
                                                                                                                        Wu et al. (1992)
  B. melaninogenicus	Oliver and Wherry (1921) emend.	Prevotella melaninogenica	Shah and Collins (1990) emend.
                                                 Roy and Kelly (1939)	Wu et al. (1992)
    B. oralis	Loesche et al. (1964)	Prevotella oralis	Shah and Collins (1990)
    B. oris	Holdeman and Johnson (1982)	Prevotella oris	Shah and Collins (1990)
    B. oulorum	Shah et al. (1985)	Prevotella oulorum	Shah and Collins (1990)
    B. ruminicola subsp. ruminicola	Bryant et al. (1958)	Prevotella ruminicola	Shah and Collins (1990)
    B. veroralis	Watabe et al. (1983)	Prevotella veroralis	Shah and Collins (1990) emend.
                                                                                                                        Wu et al. (1992)
  B. zoogleoformans	Weinberg et al. (1937) emend.	Prevotella zoogleoformans	Shah and Collins (1990) emend.
                                                Cato et al. (1982)	Moore et al. (1994)
Species reclassified into other genera:
  B. amylophilus	Hamlin and Hungate (1956)	Ruminobacter amylophilus	Stackebrandt and Hippe (1986)
  B. forsythus	Tanner et al. (1986)	Tannerella forsythia	Sakamoto et al. (2002)
  B. furcosus	Veillon and Zuber (1898)	Anaerorhabdus furcosa	Shah and Collins (1986)
  B. gracilis	Tanner et al. (1981)	Campylobacter gracilis	Vandamme et al. (1995)
  B. hypermegas	Harrison and Hansen (1963)	Megamonas hypermegale	Shah and Collins (1982b)
  B. microfusus	Kaneuchi and Mitsuoka (1978)	Rikenella microfusus	Collins et al. (1985)
  B. multiacidus	Mitsuoka et al. (1974)	Mitsuokella multacida	Shah and Collins (1982a)
  B. nodosus	Beveridge (1941)	Dichelobacter nodosus	Dewhirst et al. (1990)
  B. ochraceus	Prévot et al. (1956)	Capnocytophaga ochracea	Leadbetter et al. (1979)
  B. pneumosintes	Olitsky and Gates (1921)	Dialister pneumosintes	Moore and Moore (1994)
  B. praeacutus	Tissier (1908)	Tissierella praeacuta	Collins and Shah (1986b)
  B. putredinis	Weinberg et al. (1937)	Alistipes putredinis	Rautio et al. (2003)
  B. succinogenes	Hungate (1950)	Fibrobacter succinogenes	Montgomery et al. (1988)
  B. termitidis	Sebald (1962)	Sebaldella termitidis	Collins and Shah (1986a)





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TABLE 5.  Characteristics of misplaced Bacteroides speciesa,b
   1. B. capillosus	2. B. cellulosolvens	3. B. coagulans	4. B. galacturonicus	5. B. pectinophilus	6. B. polypragmatus	7. B. splanchnicus	8. B. xylanolyticus   
Characteristic
Growth in 20% bile	−	−	nr	+	+	nr	+	nr
Esculin hydrolyzed	+	nr	−	−	−	+	+	nr
Indole produced	−	−	+	nr	nr	+	+	nr
Nitrate reduced	−	−	−	nr	nr	−	−	nr
Catalase produced	nr	−	nr	−	−	−	nr	nr
Starch hydrolyzed	−	−	nr	−	nr	+	−	nr
Gelatin digested	w	−	+	−	+	−	d	nr
Acid produced from:
  Arabinose	−	−	−	−	−	+	+	+
  Cellobiose	−	−	−	−	−	+	−	+
  Xylan	−	−	−	−	−	nr	nr	+
  Sorbitol	−	−	−	nr	nr	nr	nr	nr
  Fructose	−	−	−	d	−	+	d	nr
  Glucose	w	−	−	−	−	+	+	+
  Glycogen	−	−	−	nr	nr	+	−	nr
  Inositol	−	−	−	nr	nr	−	−	nr
  Lactose	−	−	−	−	−	+	+	nr
  Maltose	−	−	−	−	−	+	−	nr
  Mannitol	−	−	−	nr	nr	+	−	nr
  Mannose	−	−	−	−	−	+	+	+
  Melezitose	−	−	−	nr	nr	+	−	nr
  Melibiose	−	−	−	nr	nr	+	d	nr
  Raffinose	−	−	−	nr	nr	+	−	nr
  Rhamnose	−	−	−	−	−	+	−	nr
  Ribose	−	−	−	−	−	+	−	nr
  Salicin	−	−	−	nr	nr	+	−	nr
  Sucrose	−	−	−	−	−	−	−	nr
  Trehalose	−	−	−	nr	nr	+	−	nr
  Xylose	−	−	−	−	−	+	−	+
Fermentation ­ productsc
                             s, a (l, f, p)	H2, CO2, a,	a (f, s, l)	A, F	A, F (l)e	H2, CO2,	S, A, P	H2, CO2,
                                                     ethanol, ld	(l, ethanol)e	ethanol, a (b)	(b, ib, iv, l)	ethanol, a
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); –, 0–15% positive; w, weak reaction; nr, not reported. Fermentation ­ products: A, acetic acid; B, butyric acid; F, formic acid; ib, isobutyric acid; iv, isobutyric acid; l, lactic acid; p, propionic acid; S, succinic acid. Upper-case letters indicate >1 meq/100 ml of broth; lower-case letters, <1 meq/100 ml; products in parentheses may or may not be detected.
footnote b: Bacteroides ureolyticus is not included because it was described under the genus Campylobacter in Bergey’s Manual of Systematic Bacteriology, 2nd edition, vol. 2, part C.
footnote c: End products from glucose fermentation unless indicated.
footnote d: End products from cellobiose fermentation.
footnote e: End products from polygalacturonate or pectin.





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TABLE 6.  Characteristics differentiating the genus Acetofilamentum from other generaa
Characteristic	Acetofilamentum	Acetomicrobium	Acetothermus	Acetivibrio
Shape of single cells	Straight tapered rods	Straight tapered rods	Straight rods	Curved rods
Long filaments formed	+	−	−b	−
Peptidoglycan contains ornithine	+	−	+	nr
Dimensions of single cells (mm):
  Width	0.18–0.3	0.6–0.8	0.5	0.4–0.8
  Length	2–8	2.0–7.0	5.0–8.0	4.0–10.0
Motility	−	+	−	+
Flagellar arrangement	−	Single subpolar or 1 or	−	Single attached one-third of the way
                                                                             2 lateral	along the concave side, or by a bundle
                                                                                                                      attached linearly on the concave side
Optimum temperature(°C)	35–38	58–73	58	35
Ethanol formed from glucose	−	D	−	+
Substrates fermented:
  Cellulose	−	nr	−	D
  Galactose	+	nr	−	D
  Glucose	+	+	+	D
  Glycogen	−	−	D	nr
  Maltose	−	+	−	D
  Mannitol	−	−	−	D
  Mannose	−	nr	−	D
  Ribose	+	D	−	−
  Starch	−	D	−	nr
  Sucrose	−	D	−	−
  Xylose	−	D	−	−
  Glycerol	nr	D	nr	nr
DNA G+C content (mol%)	47	45–47	62	37–44
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different reactions occur in different taxa (species of genus or genera of a family); w, weak reaction; nr, not reported.
footnote b: Except in the absence of Vitamin B12, when filaments up to 50 mm long may be formed.





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TABLE 7.  Characteristics differentiating species of the genus Acetomicrobium a
Characteristic	A. faecale	A. flavidum
Source	Sewage sludge incubated at 72°C	Sewage sludge incubated at 60°C
Morphology:
  Cell width (mm)	0.6	0.8
  Cell length (mm)	3–7	2–3
  Flagellar arrangement	1–2 subpolar	Single polar, or a few lateral
Optimum temperature (°C)	70–73	58
Temperature range (°C)	60–75	35–65
Yellow pigmented colonies	–	+
Fermentation of arabinose, ribose, xylose	+	–
End products from glucose fermentation	Acetate, lactate, ethanol, CO2, H2	Acetate, CO2, H2
footnote a: Symbols: +, >85% positive; –, 0–15% positive.





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TABLE 8.  Some characteristics that differentiate the genera of the family Marinilabiliaceae a
Characteristic	Marinilabilia	Alkaliflexus	Anaerophaga
Motile by gliding	+	+	nt
Can grow aerobically	+	−	−
Major products of glucose	Acetate, succinate, propionate,	Propionate, acetate, succinate	Propionate, acetate, and succinate
    fermentation	lactate, formate and H2	and formate
Growth above 50°C	−	−	+
Isolated from	Marine mud containing decayed	Mud from an alkaline soda lake	Oil contaminated sediment in
                                                  algae	an oil separation tank
DNA G+C content (mol%)	37–41	44	41
footnote a: nt, Not tested.





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TABLE 9.  Differential characteristics of Marinilabilia and related organismsa
   Marinilabilia	Anaerophaga	Alkaliflexus	Cytophaga fermentans	Cytophaga xylanolytica	Alistipes	Rikenella   
Characteristic
Cell size, mm	0.3–0.5 × 2–20	0.3 × 4–8	0.3–0.4 × 4–10	0.5–0.7 × 2–10	0.4 × 3–24	0.3–0.5 × 0.9–3.0	0.2–0.3 × 0.3–1.5
Gliding motility	+	−	+	+	+	−	−
Cell mass color	Pink to salmon	Orange to	Pink	Yellow	Orange to salmon	Gray, brown to black	Gray
                                                 red
Relation to oxygen
 Facultative	+	−	−	+	−	−	−
    anaerobe
  Strict anaerobe	−	+	+	−	−	+	+
 Aerotolerant	−	−	−	−	+	−	−
    anaerobe
Catalase	+	−	+	+	w	trace	nd
Salt requirement	+	+	+	+	−	nd	−
DNA G+C	37–41	42	44	39	46	55–58	60–61
    content
    (mol%)
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; nd, not determined.





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TABLE 10.  Some characteristics that differentiate the genera of the family Rikenellaceae a
Characteristic	Rikenella	Alistipes
Major products of glucose fermentation	Propionic and succinic acids, with moderate amounts	Succinic acid with minor amounts
                                                      of acetic acid and trace amounts of alcohols	of acetic acid
Major quinone	MK-8	nr
Source	Fecal or cecal specimens from calves, chickens,	Human and animal specimens
                                                                   and Japanese quails	of intestinal origin
DNA G+C content (mol%)	59.5-60.7	55–58
footnote a: nr, Not reported.





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TABLE 11.  Characteristics differentiating Alistipes from related generaa
Characteristic	Alistipes b	Bacteroides c	Porphyromonas d	Prevotella	Rikenella	Tannerella
Growth in air and CO2	–	–	–	–	–	–
Gram reaction	–	–	–	–	–	–
Pigment production	+	–	+	D	–	–
Growth in 20% bile	+	+	–	–	+	–
Susceptibility to:e
  Vancomycin (5 mg)	R	R	D	R	R	R
  Kanamycin (1 mg)	R	R	R	D	S	S
  Colistin (10 mg)	R	R	R	D	R	S
Catalase production	–	–	–	–	–	–
Indole production	+	D	D	D	–	–
Nitrate reduction	–	–	–	–	–	–
Proteolytic activity	+	–	D	D	D	+
Carbohydrate fermentation	+	+	–	+	–	–
Major metabolic end product(s)f	S	A, S	A, B	A, S	P, S	A, B, IV, P, PA
Major cellular fatty acid	C15:0 iso	C15:0 anteiso	C15:0 iso	C15:0 anteiso	C15:0 iso	C15:0 anteiso
DNA G+C content (mol%)	55–58	40–48	40–55	39–60	60–61	44–48
Type species	A. putredinis	B. fragilis	P. asaccharolytica	P. melaninogenica	R. microfusus	T. forsythia
footnote a: Symbols: +, positive; –, negative; D, different reactions in different taxa (species).
footnote b: Unlike other Alistipes spp., Alistipes putredinis does not produce pigment, and is susceptible to bile, catalase positive, and asaccharolytic.
footnote c: Bacteroides sensu stricto.
footnote d: Unlike other Porphyromonas spp., Porphyromonas catoniae does not produce pigment, and is moderately saccharolytic.
footnote e: Special potency antimicrobial identification disks. Symbols: R, resistant; S, susceptible.
footnote f: Symbols: A, acetic acid; B, butyric acid; IV, isovaleric acid; P, propionic acid; PA, phenylacetic acid; S, succinic acid.





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TABLE 12.  Characteristics differentiating species of the genus Alistipesa.
Characteristic	Alistipes putredinis	Alistipes finegoldii	Alistipes onderdonkii	Alistipes shahii
Cell morphology	Straight or slightly curved rods, 0.3–0.5 ×	Straight rods, 0.2 × 0.8–2 mm, singly,	Straight rods, 0.3–0.9 × 0.5–3 mm,	Straight rods, 0.5–0.8 × 0.6–4 mm,
                                             0.9–3 mm, singly or in pairs	long filaments occur	singly or in pairs	singly or in pairs
Colony morphology	Pinpoint to 0.5 mm, circular, slightly	0.3–1.0 mm, circular, entire,	0.5–0.8 mm, circular, entire, opaque	0.5–1 mm, circular, entire, opaque
                                         irregular, low convex, translucent	translucent or opaque
Hemolysis	–	b	b	b
Pigment production	–	+	+	+
Growth in 20% bile	–	+	+	+
Catalase production	+	–	–	–
Enzyme activities: b
  a-Chymotrypsinase	–	+	d	d
  a-Fucosidase	–	+	–	+
  a-Glucosidase	+	+	+	+
  b-Glucosidase	–	–	–	+
Glucose fermentation	–	+	+	+
Metabolic end products:
  Major	S	S	S	S
                                                                                                                                                                                                                 Genus II. Alistipes	
  Minor (trace) amountsc	a, iv, p	a, p, (iv, l)	a, p, (iv, l)	a, iv
Major cellular fatty acid	C15:0 iso	C15:0 iso	C15:0 iso	C15:0 iso
DNA G+C content (mol%)	55	57	56	58
Type strain	ATCC 29800	CCUG 46020	CCUG 48946	CCUG 48947
Isolation sit	Human and animal feces, appendicitis	Human feces, appendix tissue	Human feces, appendix tissue,	Human feces, appendix tissue,
                                      and, related infections, intraabdominal	abdominal abscess, urine	intraabdominal fluid
                                      and, perianal infections, sheep foot rot,
                                                      farm soil
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); -, 0–15% positive.
footnote b: Based on the reactions generated by the API ZYM test kit.
footnote c: Symbols: a, acetic acid; iv, isovaleric acid; l, lactic acid; p, propionic acid; S, major amount of succinic acid.





#####
TABLE 13.  Some characteristics that differentiate the genera of the family Porpyromonadaceae a
Characteristic	Porphyromonas	Barnesiella	Dysgonomonas	Paludibacter	Petrimonas	Proteiniphilum	Tannerella
Cell shape	Short rods or	Rods	Coccobacilli	Rods with	Rods	Rods	Fusiform cells
                             coccobacilli	to short rods	ends usually
                                                                                    round to slightly
                                                                                        tapered
Growth in the	−	−	+	−	nt	−	−
   presence of bile
Can grow aerobically	−	−	+	−	−	−	−
N-Acetylglucosamine	−	−	−	−	−	−	+, except bite wound
   required for	isolates
   growth
Saccharolytic	−; Some species	+	+	+	+	−	+
                              are weakly
                                positive
Products of glucose	Butyric and	Acetic	Propionic,	Acetic and	Acetic acid	na	Acetic, butyric,
   fermentation:	acetic acids;	and	lactic, and	propionic acids;	and H2	isovaleric, propionic,
                              propionic,	succinic	succinic acids	succinic acid is a	and phenylacetic acids;
                              isovaleric,	acids	minor product	smaller amounts of
                           isobutyric, and	isobutyric and succinic
                             phenylacetic	acids may be produced
                            acids may also
                             be produced
Predominant	MK-9, MK-10	MK-11,	nt	MK-8	MK-8	nt	MK-10, MK-11
    menaquinone	MK-12
Isolated from:	Oral infections	Chicken	Human	Rice plant	Oilfield	UASB reactor	Human subgingival,
                             and various	cecum	clinical	residue (rice	well head	treating	gingival, and
                           other clinical	specimens and	straw) collected	brewery	periodontal pockets, in
                            specimens of	stools	from irrigated	wastewater	dental root canals, and
                             human and	rice-field soil	around infected dental
                           animal origin	implants
DNA G+C content	44–55	52	38	39	41	47–49	44–48
  (mol%)
footnote a: Symbols: +, >85% positive; -, 0–15% positive; w, weak reaction; na, not available; nt, not tested.





#####
TABLE 14.  Differentiation of the genus Porphyromonas from other anaerobic Gram-negative rods a
Characteristic	Porphyromonas b	Alistipes c	Bacteroides d	Prevotella	Rikenella	Tannerella
Susceptibility to:
  Vancomycin (5 mg)	S	R	R	R	R	R
  Kanamycin (1000 mg)	R	R	R	R	S	S
  Colistin (10 mg)	R	R	R	D	R	S
Pigment	+	+	-	D	-	-
Growth in 20% bile	-	+	+	-	+	-
Proteolytic activity	D	+	-	D	-	+
Major metabolic end products from PYGf	A, B, iV	S	A, S	A, S	P, S	A, S, PA
Major long-chain fatty acids	C15:0 iso	C15:0 iso	C15:0 anteiso	C15:0 anteiso	C15:0 iso	C15:0 anteiso
DNA G+C (mol%)	40–55	55–58	40–48	39–60	60–61	44–48
footnote a: +, 90% or more of the strains are positive; -, 10% or more of the strains are negative; D, different reaction in different species.
footnote b: Porphyromonas catoniae does not produce pigment, is vancomycin-resistant, and fermentative.
footnote c: Alistipes putredinis does not produce pigment, is susceptible to bile, and nonfermentative.
footnote d: Bacteroides sensu stricto.
footnote e: Special potency antimicrobial identification disks; R, resistant; S, susceptible; D, differs among species.
footnote f: A, acetic acid; B, butyric acid; iV, isovaleric acid; P, propionic acid; PA, phenylacetic acid; S, succinic acid.





#####
TABLE 15.  Differentiation of the species of the genus Porphyromonas a
   P. asaccharolytica	P. cangingivalis	P. canoris	P. cansulci	P. catoniae	P. circumdentaria	P. crevioricanis	P. endodontalis	P. gingivalis	P. gingivicanis	P. gulae	P. levii	P. macacaee	P. somerae	P. uenonis   
Characteristic
Pigment
                                 +	+	+	+	-	+	+	+	+	+	+	+	+	+	+
    production
Fluorescence	+	-	+	+	-	+	+	+	-	+	-	d	-	d	+
Hemagglutinin
                                 -	-	-	-	na	-	+	-	+	-	+	-	-	na	na
    activity
Indole	+	+	+	+	-	+	+	+	+	+	+	-	+	-	+
Catalase	-	+	+	+	-	+	-	-	-	+	+	-	+	-	-
Lipase	-	-	-	-	-	-	-	-	-	-	-	-	+−	-	-
Preformed enzyme activ-
    ity: b
  a-Fucosidase	+	-	-	-	+	-	-	-	-	-	-	-	-	-	-
  a-Galactosidase	-	-	-	-	d	-	-	-	-	-	-	-	+	-	-
  b-Galactosidase	-	-	+	-	+	-	-	-	-f	-	+	+	-f	+	-
   N-Acetyl-b-
                                 -	-	+	-	+	-	-	-	+	-	+	+	+	+	d
     glucosaminidase
  Chymotrypsin	-	+	+	-	d	+	-	-	-	-	na	+	+	+	-
  Trypsin	-	-	-	-	d	-	-	-	+	-	+	-	+	-	-
Fermentation of: c                                                                                                                                                                                                                                                      
  Glucose	-	-	-	-	+	-	-	-	-	-	-	w	w	w	-
  Lactose	-	-	-	-	+	-	-	-	-	-	-	w	w	w	-
  Maltose	-	-	-	-	+	-	-	-	-	-	-	w	-	w	-
Glucose-6-
    phosphate and
    6-phosphoglucon-	-	+	+	-	+	-	-	-	-	-	na	d	d	na	na
    ate dehydroge-
    nases present
Major long-chain	C15:0	C15:0	C15:0	C15:0	C15:0	C15:0	C15:0	C15:0	C15:0	C15:0	na	C15:0	C15:0	C15:0	C15:0
    fatty acids	iso	iso	iso	iso	iso,	iso	iso	iso	iso	iso	iso,	iso iso, C15:0	iso
                                                                                            C15:0	C15:0	anteiso
                                                                                           anteiso	anteiso
Metabolic end	A, P,	A, p,	A, P,	A, P, a, P.iv, A, P,	A, p,	A, P,	A, P,	A, p,	A, P,	A, P,	A, P,	A, P,	A, P,
   ­products	ib, B,	ib, B,	ib, b,	ib, B,	l, S	ib, b,	ib, B,	ib, B,	ib, B,	ib, B,	ib, B, ib, B, ib, B, ib, B,	ib, B,
   from PYGd	IV, s	IV	IV, s	IV, S,	IV, s,	IV, s,	IV, s	IV, s,	IV, s	IV, s,	IV, s	IV, s,	IV, s	IV, s
                                                                                      pa	pa	pa	pa	pa	pa
footnote a: +, 90% or more of the strains are positive; –, 10% or more of the strains are negative; d, 11–89% of the strains are positive; w, weak positive reaction; na, data not avail- able.
footnote b: Reaction by API ZYM System or Rosco Diagnostic tablets. Reactivity in these systems is not always identical (see footnote f).
footnote c: Fermentation of most other carbohydrates have been reported negative.
footnote d: Upper-case letters indicate major metabolic products from peptone-yeast-glucose (PYG), lower-case letters indicate minor products, and parentheses indicate a vari- able reaction for the following acids: A, acetic; P, propionic; IB, isobutyric; B, butyric; IV, isovaleric; V, valeric; L, lactic; S, succinic; PA, phenylacetic.
footnote e: Porphyromonas salivosa is a later heterotypic synonym. The cat biovar (Porphyromonas salivosa) is lipase-positive, does not ferment sorbitol, and may fluoresce under UV light.
footnote f: Negative by the API ZYM System; positive with the Rosco o-nitrophenyl-b-d-galactopyranoside test.





#####
TABLE 16.  Some characteristics differentiating the genus Barnesiella from other related generaa,b
   Barnsiella	Dysgonmonas	Paludibacter	Parabacteroides	Porphyomonas	Proteiniphilum	Tannerella   
Characteristic
Growth in presence of 20%	-	+	-	+	-	-	-
   bile
Saccharolytic	+	+	+	+	-	-	-
Major end products of	Acetic, succinic Propionic,	Acetic, propi- Acetic, succinic	na	na	na
   glucose fermentation	acids	lactic, succinic	onic acids	acids
                                                        acids
Major menaquinones	MK-10, MK-11	nr	MK-8	MK-9, MK-10	MK-9, MK-10	nr	MK-10, MK-11
Brown to black colonies	-	-	-	-	+	-	-
   on blood agar
DNA G+C content (mol%)	52	38–39	39	43–46	40–55	47	44–48
footnote a: Symbols: +, >85% positive; -, 0–15% positive; na, not applicable; nr, not reported.
footnote b: Data taken from Chen and Dong (2005); Hofstad et al. (2000); Lawson et al. (2002a); Sakamoto and Benno (2006); Sakamoto et al. (2002); Ueki et al. (2006); Sakamoto et al. (2007b).





#####
TABLE 17.  Salient characteristics of the species of the genus Dysgon-
   D. gadei	D. capnocytophagoides	D. mossii   
Characteristic
Colony	Gray–white	Gray–white	Gray–white
    pigmentation
Aromatic odor	Slight	Slight	Slight
Cells	Coccobacilli	Coccobacilli	Coccobacilli
                                         and short rods and short rods
Growth on blood agar:                                           
  CO2 required	+	+	+
  at 25°C	+	+	+
  at 35–37°C	+	+	+
  at 42–43°C	-	nd	-
  Microaerophilic	+	+	nd
  Anaerobic	+	+	+
Growth on MacConkey	-	-	-
    agar
Catalase	+	-	-
Indole	+	d	+
Acetoin	-	-	-
Esculin hydrolysis	+	d	+
Gelatin hydrolysis	-	-	-
H2S production	-	-	nd
Nitrate reduction	-	-	-
Oxidase	-	-	-
Resistant to ox bile	+	+	+
Starch hydrolysis	nd	nd	+
Urea hydrolysis	-	-	-
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); -, 0–15% positive; nd, not determined.





#####
TABLE 18.  Fermentation profiles of species of the genus Dysgonomonas aomonas a
   D. gadei	D. capnocytophagoides	D. mossii   
Acid produced from
Adonitol, dulcitol	-	-	nd
l-Arabinose, lactose, d-mannose,	+	+	+
    sucrose, d-xylose
d-Arabitol, l-arabitol	nd	-	nd
Cellobiose, fructose, salicin	+	nd	+
Erythritol, glycogen	-	nd	nd
Inositol, d-mannitol	-	-	w
Maltose	nd	+	+
Melibiose, melezitose	+	+	nd
Raffinose	+	+	d
l-Rhamnose	+	nd	w
d-Ribose	w	nd	nd
d-Sorbitol	-	-	nd
Starch	+	nd	nd
Trehalose	+	-	+
footnote a: Symbols: +, >85% positive; -, 0–15% positive; w, weak reaction; nd, not determined.





#####
TABLE 19.  Enzymic profiles of species of the genus Dysgonomonas a,b
Enzyme	D. gadei	D. capnocytophagoides	D. mossii
a-Arabinosidase	+	+	d
Acid phosphatase, phosphoamidase	+	+	nd
a-Fucosidase	+	-	+
a-Galactosidase, a-glucosidase, alanine, arylamidase, alkaline phosphatase, b-glucosidase,	+	+	+
    leucyl glycine arylamidase
a-Mannosidase	w	-	w
Arginine arylamidase, arginine, dihydrolase, glutamic acid, decarboxylase, glycine	-	-	-
    arylamidase, histidine arylamidase, leucine arylamidase, proline arylamidase, phenylalanine
    arylamidase, pyroglutamic acid arylamidase, serine arylamidase, tyrosine arylamidase
b-Galactosidase	w	+	+
b-Galactosidase 6-phosphate	-	+	w
b-Glucuronidase	+a	-	-
Chymotrypsin	+	-	nd
Cystine arylamidase, lipase C-14, valine arylamidase	-	-	nd
Esterase C-4	-	d	nd
Ester lipase C-8	w	-	nd
Glutamyl glutamic acid arylamidase	+	+	-
Lysine decarboxylase, ornithine decarboxylase	nd	-	nd
N-Acetyl-b-glucosaminidase	+	-	+
Trypsin	+	-	nd
Urease	-	nd	nd
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); -, 0–15% positive; nd, not determined.
footnote b: Positive with API ID32A and rapid ID32E, negative with API ZYM.





#####
TABLE 20.  Differential characteristics of the genus Tannerella and some related taxaa
Characteristic	Tannerella	Parabacteroides	Bacteroides	Dysgonomonas	Paludibacter	Porphyromonas	Prevotella Proteiniphilum
Growth in bile	-	+	+	+	-	-	-	-
Aerobic growth	-	-	-	+	-	-	-	-
NAM required	+b	-	-	-	-	-	-	-
a-Fucosidase	+	-	D	D	nt	-c	D	nt
   produced
Catalase produced	D	D	D	D	-	D	D	-
Indole produced	D	-	D	D	-	D	D	-
Esculin hydrolyzed	+	+	D	D	+	-	D	+
Pigment produced	-	-	-	-	-	+d	D	-
Metabolism	NF	F	F	F	F	NFe	MF	NF
Major end products	A, B, IV, P, PA	A, S	A, S	P, L, S	A, P	A, B, IV, P,	A, S	A, P
                                                                                                                                PA, S
Presence of:                                                                                                                                                       
  G6PDH	+	+	+	nt	nt	D	-	nt
  6PGDH	+	+	+	nt	nt	D	-	nt
Proteolytic activity	+	-	-	D	nt	D	D	+
Major cellular fatty	C15:0 anteiso	C15:0 anteiso	C15:0 anteiso	C14:0 iso, C15:0	C15:0 anteiso,	C15:0 isof	C15:0	C15:0 anteiso
    acids	anteiso and C16:0	C15:0 and C17:0	anteiso
                                                                                      iso 3-OH	anteiso-3-OH
Ratio of C15:0 anteiso	22.8–95.2	3.1–10.3	1.9–8.2	6.0–8.8	28	<1	1.2–11.3	12.3
    to C15:0 iso
Predominant	MK-10, MK-11 MK-9, MK-10 MK-10, MK-11	nt	MK-8	MK-9, MK-10	MK-10,	nt
    menaquinones	MK-11,
                                                                                                                                               MK-12,
                                                                                                                                               MK-13g
Growth at 37°C	+	+	+	+	-	+	+	+
DNA G+C content	44–48	43–46	40–49	38–38.5	39.3	40–55	40–60	46.6
    (mol%)
Principal habitat	Periodontal	Feces	Feces	Human clinical	Irrigated rice	Oral cavities	Oral	UASB sludge
                              pockets	specimen	field soil	cavities
footnote a: Data from Chen and Dong (2005), Hofstad et al. (2000), Lawson et al. (2002a), Sakamoto et al. (2002, 2006), Song et al. (2005), and Ueki et al. (2006). Symbols and abbreviations: +, positive; -, negative; D, different reactions in different species; nt, not tested; NF, nonfermentative; F, fermentative; MF, moderately fermentative; A, acetic acid; B, butyric acid; IV, isovaleric acid; L, lactic acid; P, propionic acid; PA, phenylacetic acid; S, succinic acid; G6PDH, glucose-6-phosphate dehydrogenase; 6PDGH, 6-phosphogluconate dehydrogenase; UASB, upflow anaerobic sludge blanket.
footnote b: The bite wound isolates do not require N-acetylmuramic acid (NAM) for growth.
footnote c: Porphyromonas asaccharolytica produces a-fucosidase.
footnote e: Some species are weakly saccharolytic.
footnote f: Porphyromonas catoniae contains approximately equal amounts of C15:0 anteiso and C15:0 iso as the predominant fatty acids.
footnote g: Prevotella dentalis lacks menaquinones.





#####
TABLE 21.  Some characteristics that differentiate the genera of the family Prevotellaceae
Characteristic	Prevotella	Xylanibacter
Cell shape	Short rods	Short to filamentous rods
Major products of glucose fermentation	Succinate and acetate	Acetate, propionate, and succinate
Isolated from	Primarily isolated from oral cavity, but also urogenital	Anoxic rice-plant residue
                                                            and intestinal tracts of animals
DNA G+C content (mol%)	40–52	44





#####
TABLE 22.  Distinguishing physiological characteristics of species of the genus Prevotella a,b
   P. albensis	P. baroniae	P. bergensis	P. bivia	P. brevis	P. bryantii	P. buccae	P. buccalis	P. corpri	P. corporis	P. dentalis	P. denticola	P. disiens	P. enoeca	P. heparinolytica	P. intermedia	P. loescheii	P. marshii	P. massiliensis	P. melaninogenica	P. multiformis	P. multisaccharivorax	P. nigrescens	P. oralis	P. oris	P. oulora	P. pallens	P. ruminicola	P. salivae	P. shahii	P. stercorea	P. tannerae	P. timonensis	P. veroralis	P. zoogleoformans   
Characteristic
Pigment production	–	–	–	–	–	–	–	–	–	+	–	±	–	–	–	+	+	–	–	+	–	–	+	–	–	–	+	–	–	+	–	+	–	–	–
    on blood agar
Arabinose	nd	–	+	–	nd	nd +	–	nd	–	+	–	–	–	+	–	–	–	–	–	–	+	–	–	+	–	–	+/w	+	–	nd	–	–	–	v
Cellobiose	nd	+	+	–	nd	nd +	+	nd	–	+	–	–	–	+	–	+	–	–	–	+	+	–	+	+	–	–	+/w	+	–	nd	–	–	+	+
Indole	nd	–	–	–	nd	nd –	–	nd	–	–	–	–	– +	+	+(–)–	–	+	–	–	–	+	–	–	–	+	–	–	–	–	–	–	–	–(+)
Lactose	nd	+	nd	+	nd	nd +	+	+	–	+	+	–	+	+	–	+	–	–	+	+	+	–	+	+	+	–	+/w	+	+	–	v	+	+	+
Mannose	–	+	+	nd	nd	nd +	+	nd	+	+	+	–	+	+	v	+	v	–	+	+	+	+	+	+	+	–	nd	+	+	–	v	–	+	nd
Raffinose	–	+	–	nd	nd	nd +	+	+	–	+	+	–	–	–	v	+	–	–	+	+	+	+	+	+	+	+	nd	+	+	–	v	–	+	nd
Rhamnose	nd	–	+	–	–	+ + (–)	–	nd	–	nd	–	–	nd nd	–	–	–	–	–	–	+	nd	+ – (+)	–	nd	+	–	–	nd	nd	–	–	–
Salicin	nd	+	+	–	–	+	+	–	+	–	–	–	–	–	+	–	–	–	–	–	–	+	–	+	+	–	–	+/w	+	–	nd	–	–	–	v
Sucrose	–	+	–	–	nd	nd +	+	+	–	w	+	–	–	+	+	+	–	nd	+	+	+	+	+	+	–	+	+	+	+	–	v	–	+	+
Xylose	+	–	+	–	–	+	+	–	nd	–	–	–	–	–	+	–	–	–	–	–	–	+	–	–	+	–	–	±	+	–	nd	–	–	–	v
Esculin hydrolysis	nd	+	+	–	nd	nd +	+	nd	–	+	+	–	v +	–	+(–)+	–	–	–v	–	+	–	+	+	–	–	+	+	–	–	–	–	+	+
Gelatin	nd	w	–	nd	nd	nd +	–	–	+	–	+	+	+	–	+	+	+	–	+	+	+	+	v	v	–	+	nd	–	+	–	+	+	v	nd
    liquefacation
b-N-Acetyl-	nd nd nd	+	nd	nd	–	+	nd	+	nd	+	–	nd nd	–	+	nd nd	+	nd nd	nd	+	+	+	nd	+	nd	nd	nd	nd	+	+	+
    glucosaminidase
a-Fucosidase	nd	nd	nd	+	nd	nd	–	+	–	– nd +	– nd	+ +(–) +	nd	nd +(–) v nd	nd	+	+	+	nd	+	nd	nd	+	nd	+	+	nd
b-Xylosidase	nd	nd	nd	–	nd	nd	+	–	nd nd nd nd nd nd	+	–	nd nd	nd – nd nd	nd	–	+	–	nd	nd	nd	nd	nd	nd	nd	nd	nd
b-Glucosidase	nd	nd	nd	–	nd	nd	+	+	+	– nd –	– nd	+	– +(–) nd	nd –	– nd	nd	+	+	+	nd	nd	nd	nd	–	nd	–	v	nd
Glycine	nd	nd	nd	+	nd	nd	–	–	nd – nd –	+ nd	+ nd	– nd	nd nd – nd	nd	+	–	–	nd	–	nd	nd	nd	nd	nd	–	–
    aminopeptidase
a 
 Symbols: +, Acid produced from sugar or enzyme activity; -, negative; v, variable; w, weak; (-), some strains are negative; nd, no data available.





#####
TABLE 23.  Differential characteristics of genera in the family Flavobacteriaceae a,b
   Flavobacterium (35)	Aequorivita (4)	Algibacter (1)	Aquimarina (1)	Arenibacter (4)	Bergeyella (1)	Bizionia (5)	Capnocytophaga (7)	Cellulophaga (5)	Chryseobacterium (19)	Coenonia (1)	Croceibacter (1)	Dokdonia (1)	Donghaeana (1)	Elizabethkingia (2)	Empedobacter (1)	Epilithonimonas (1)	Formosa (2)   
Characteristic
Habitat	FL (fe, me,	FL (te, S (me) FL (me) FL	P or S FL (me) P or S	FL	FL (fe,	P	FL (me)	FL (me)	FL (me)	FL (fe,	P or S	FL	FL (me)
                        te), S or P	me) or S	(me)	or S	(me)	me, te), S	or S	te), S	(fe)	or S
                                                                          or S	or S	or P	or P	or S
Cold or polar	d	+	–	–	–	–	d	–	d	–	–	–	–	–	–	–	–	–
     environment
Cell morphology	Rods or	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods and Rods and	Rods	Rods	Rods Rods; buds
                        filaments	elongated elongated	may be
                                                                                                                                                                                                                                                                             rods	rods	produced
Spherical cells in	d	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–
     stationary
     phase
Production of	+ (F and/	+ (C)	+ (F–)	+ (F)	+ (C)	–	+ (C)	+ (F/	+ (C)	+ F	–	+ C	+ (F–)	+ (F–)	–/(+) (F) (+) (F) + (F)	+ (C)
     yellow pigment	or C)	nd)
Gliding motility	d	–	+	+	d	–	–	+	+	–	–	–	–	–	–	–	–	+
Na+ or seawater	–	d	+	+	d	–	+	–	+	–	–	+	+	+	–	–	–	d
     requirement
Optimal growth	A/FA (31/4)	A	FA	A	A	A	A	A/	A	A	ME/	A	A	A	A	A	A	FA
     conditions	ME/	AN
                                                                                                                                                                AN
Growth at (°C):
   25	d	+	+	+	+	+	+/(+)	nd	+	+	(+)	+	+	+	+	+	+	+
   37	–	–	–	–	+	+	–	+	d	d	+	–	–	–	+	d	–	–
   42	–	–	–	–	d	–	–	nd	–	–	–	–	–	–	–	–	–	–
Acid production from:
   Glucose	d	–	+	–	d	–	–	+	d	d	+	nd	–	–	+	d	–	+
   Sucrose	d	–	+	–	+	–	–	d	d	–	–	nd	–	–	–	–	nd	–
Production of:
   DNase	d	d	–	+	–	–	d	nd	d	d	nd	+	nd	nd	+	+	–	–/nd
   Urease	d	d	nd	–	d	+	d	d	d	d*	–	+	–	–	d	V*	–	–/V
   Oxidase	d	–	+	+	+	+	+	–	+	+	+	–	+	+	+	+	+	+/V
   Catalase	+/(+)	+	+	+	+	+	+	d	+	+/nd	+	+	+	+	+	+	+	+
   H2S	d	–	–	–	d	–	+	–	–	–	nd	nd	–	–	d	–	nd	–
   Indole	–	nd	–	–	–	+	–	–	–	d	–	–	–	–	d	+	–	–
   b-Galactosidase	d	–	+	nd	+	–	–	d	nd	d	+	–	–	–	+	–	–	d
Nitrate reduction	d	–	–	–	d	–	–	d	d	d	–	–	–	–	–	–	+	–/V
Carbohydrate	d	d	+	–	+	–	–	d	nd	+	+	+	–	–	nd	d	+	+
     utilization
Degradation of:
   Agar	d	–	+	–	–	–	–	–	+	–	–	–	–	–	–	–	–	d
   Starch	d	d	+	+	–	–	–	d	+	d	nd	+	–	+	–	V	(+)	d
   Esculin	d	d	nd	nd	+	–	d	d	nd	+	+	–	+	+	+	–	+	+
   Gelatin	d	+	+	+	d	+	+	d	+	+	–	+	–	–	+	+	–	+
Resistance to	d/nd	nd	+	+	+	–	nd	–	+	+/nd	nd	nd	–	–	+/nd	+	–	+
     penicillin G
DNA G+C content	30–41c	33–39	31–33	32–33	37–40	35–37	38–45 36–44 32–36	29–39	35–36	35	38	37	35–38	31–33	38	34–36
     (mol%)
footnote a: Symbols: +, 90% or more of the strains or species are positive; −, 10% or less of the strains or species are positive; (+), 90% or more of the strains or species give a weak or delayed positive response; d, 11–89% of the strains or species are positive; V, varies between references; and *, data in these two boxes were erroneously inverted in Bernardet et al. (2002). Where optimal growth conditions vary between members of the genus, the different conditions are listed, separated by slashes (the number of species that can grow under the corresponding conditions is shown in parentheses for the type genus). Abbreviations: FL, free-living; P, parasitic; S, saprophytic; fe, freshwater environment; me, marine environment; te, terrestrial environment; nd, not determined; F, flexirubin-type pigments; F−, pigments that do not belong to the flexirubin-type but that have not been further characterized; C, carotenoid-type pigments; A, aerobic growth; ME, microaerobic growth or growth in a CO2-enriched atmosphere; FA, facultatively anaerobic growth; and AN, anaerobic growth.
footnote b: The number of species is specified in parentheses after the name of the genus.
footnote c: A DNA G+C content of 41 mol% has been reported for Flavobacterium saliperosum (Wang et al., 2006).
footnote d: The transfer of Stanierella latercula to the genus Aquimarina has been proposed recently (O. Nedashkovskaya, personal communication).





#####
TABLE 23.  (Continued)
   "Fucobacter" (1)	Gaetbulibacter (1)	Gaetbulimicrobium (1)	Gelidibacter (4)	Gillisia (5)	Gramella (2)	Kaistella (1)	Kordia (1)	Krokinobacter (3)	Lacinutrix (1)	Leeuwenhoekiella (2)	Maribacter (5)	Mesonia (1)	Muricauda (3)	Myroides (2)	Nonlabens (1)	Olleya (1)	Ornithobacterium (1)   
Characteristic
Habitat	FL (me)	FL	FL	FL	FL	FL	FL	FL	FL (me) S (me)	FL	FL	FL	FL (me)	P or S	S (me)	S (me)	P
                          or S	(me)	(me)	(me)	(me)	(me)	(fe)	(me)	or S	(me)	(me)	(me)
                                                                                              or S	or S	or S	S, or P	or S	or S	or S
Cold or polar	–	–	–	d	d	–	–	–	–	+	d	–	–	–	–	–	+	–
     environment
Cell morphology	Rods	Rods	Rods	Rods or	Rods	Rods	Rods	Rods	Rods	Straight	Rods	Rods	Rods	Rods	Rods	Rods Rods with	Plump
                                                                                            filaments	or slightly	with	tapered	rods
                                                                                                                                                                                                       curved	append-	ends
                                                                                                                                                                                                         rods	ages
Spherical cells in	–	–	–	+	–	–	–	–	–	–	–	–	–	–	–	–	–	–
     stationary
     phase
Production of	+	+ (F–)	+ (C)	+ (C)	+ (F–)	+ (C)	+ (nd)	+ (C)	+ (C)	+ (F–)	+ (F–)	+ (F–) d (F–)	+ (F–)	+ (F)	+ (F–)	+ (F–)	–
     yellow pigment
Gliding motility	–	+	+	+	–	+	–	–	nd	–	+	+	–	–	–	–	+	–
Na+ or seawater	+	+	+	d	d	+	–	+	+	+	–	+	+	+	–	+	+	–
     requirement
Optimal growth	A	FA	A	A	A	A	A	A	A	A	A	A	A	A/FA	A	A	A	A/ME/
     conditions	AN
Growth at (°C):
   25	+	+	+	+	d	+	+	+	+	+	+	+	+	+	+	+	+	–
   37	nd	+	+	d	–	d	+	+	–	–	+/d	–	–	+	+	+	–	+
   42	nd	–	–	–	–	–	d	–	–	–	–	–	–	–	–	+	–	+
Acid production from:
   Glucose	+	d	nd	+	d	d	–	–	–	–	–	d	–	+	–	–	+	d
   Sucrose	–	d	–	+/nd	+/nd	d	nd	nd	nd	–	d	d	–	+	–	+	nd	–
Production of:
   DNase	nd	nd	nd	d	d	d	nd	nd	+	–	–	d	–	nd	+	+	–	–
   Urease	+	–	–	d	d	–	d	–	–	–	–	–	–	–	+	–	–	+
   Oxidase	+	+	+	–	+	+	+	+	+	–	+	+	+	+	+	+	+	+
   Catalase	+	+	+	+	+	+	+	–	+	+	+	+	+	+	+	+	+	–
   H2S	nd	–	–	–	–	–	–	–	nd	–	–	–	+	–	nd	–	–	–
   Indole	–	nd	–	–	–	–	+	–	–	–	–	–	–	–	–	–	–	–
   b-Galactosidase	–	–	–	d	–	d	–	–	+	–	+	d	–	nd	–	–	–	+
Nitrate reduction	–	+	–	–	d	–	d	+	–	–	–/V	d	–	–	–	–	–	–
Carbohydrate	nd	+	+	+	d	+	+	+	+	+	+	+	–	+	–	+	+	+
     utilization
Degradation of:
   Agar	nd	–	–	–	–	–	–	–	–	–	–/V	d	–	–	–	–	–	–
   Starch	–	+	+	d	d	+	–	+	–	–	+	d	–	–	–	+	–	nd
   Esculin	+	+	+	+	d	+/nd	+	–	+	–	+	+/nd	nd	+	–	–	–	–
   Gelatin	+	–	nd	d	d	+	+	+	+	+	+	d	+	–	+	+	+	–
Resistance to	nd	–	–	nd	+/nd	–/nd	nd	nd	nd	nd	d/nd	+	+	nd	nd	–	nd	d
     penicillin G
DNA G+C content	32	35	36	37–42	32–39	40	41–42	34	33–39	37	35–38	35–39	32–34	41–45	30–38	34	49	37–39
     (mol%)





#####
TABLE 23.  (Continued)
   Persicivirga (1)	Polaribacter (4)	Psychroflexus (3)	Psychroserpens (1)	Riemerella (2)	Robiginitalea (1)	Salegentibacter (3)	Sejongia (2)	Stanierella (1)d	Stenothermobacter (1)	Subsaxibacter (1)	Subsaximicrobium (2)	Tenacibaculum (6)	Ulvibacter (1)	Vitellibacter (1)	Weeksella (1)	Winogradskyella (4)	Zobellia (5)   
Characteristic
Habitat	FL	FL	FL	FL (me)	P	FL (me) FL (me) FL (te)	FL	S (me)	FL (te)	FL (te)	FL	FL	FL	P or S	S	FL
                        (me)	(me)	(me)	or S	or S	(me)	or S	or S	(me),	(me)	(me)	(me)	(me)
                                               or S	or S	or S	S or P	or S	or S	or S
Cold or polar	–	+	d	+	–	–	d	+	–	–	+	+	–	–	–	–	–	–
     environment
Cell morphology	Rods	Rods,	Rods,	Ring	Rods	Rods	Rods	Rods	Rods	Rods in	Cocco-	Rods	Rods or Rods	Rods	Rods	Rods	Rods
                                            filaments, filaments, shaped,	chains	bacilli	filaments
                                             or coils; or coils	helical
                                                gas	or coiled
                                              vesicles	cells
Spherical cells in	–	+	d	+	–	+	–	–	–	–	–	+	+/(+)	–	–	–	–	–
     stationary
     phase
Production of	+ (F)	+ (C/nd)	+ (C)	+ (C)	–	+ (C)	+ (F–)	+ (F–)	+ (C)	+ (F–)	+ (F–)	+ (F–)	+/(+)	+ (F)	+ (F)	–	+ (F–)	+ (F)
     yellow pigment	(C/F–)
Gliding motility	–	–	d	–	–	–	–	–	–	+	+	+	+	–	–	–	+	+
Na+ or seawater	+	+	+	+	–	+	d	–	+	+	+	+	d	–	–	–	+	+
     requirement
Optimal growth	A	A	A	A	A/ME/	A	A	A	A	A	A	A	A	A	A	A	A	A
     conditions	AN
Growth at (°C):
   25	nd	–	d	–	d	+	+	+	+	+	–	(+)/–	+	+	+	+	+	+
   37	–	–	d	–	+	+	d	–	–	–	–	–	d	–	+	+	d	d
   42	–	–	d	–	+	+	–	–	–	–	–	–	–	–	+	+	d	d
Acid production from:
   Glucose	–	+	d	–	+	–	d	+	–	–	–	–	–/nd	nd	–	–	d	d
   Sucrose	nd	d	d	–	–	nd	d	–	–	–	nd	nd	–/nd	nd	–	–	d	d
Production of:
   DNase	nd	nd	d	–	nd	–	d	+	+	–	–	d	+	–	+	–	d	d
   Urease	–	–	d	–	d	–	–	–	–	–	–	–	–/nd	–	–	–	–	–
   Oxidase	–	d	d	–	+	+	+	+	+	+	nd	nd	+	+	+	+	+	+
   Catalase	–	+/(+)	+	+	+	+	+	+	–	(+)	+	+	+	+	+	+	+	+
   H2S	nd	–	–/nd	–	–/nd	nd	+	–	+	–	–	–	–/nd	–	–	–	d	–
   Indole	–	–	–/nd	–	d	–	–	+	nd	–	–	–	nd	–	–	+	–	–
   b-Galactosidase	nd	d	–	d	–	+	+	–	V	+	–	–	nd	–	–	–	–	+
Nitrate reduction	–	–	d	–	–	–	d	–	V	–	–	–	d	+	–	–	–	+
Carbohydrate	–	+	+	–	+	+	+	–	+	+	–	+	d	–	+	–	d	+
     utilization
Degradation of:
   Agar	–	–	–	–	–	–	–	–	+	–	–	–	–	–	–	–	d	+
   Starch	–	+/(+)	+	–	nd	+	+	+	+	+	–	d	d	–	–	–	d	d
   Esculin	–	d	d	–	d	+	+	+	nd	nd	d	+	–	nd	nd	–	nd	+
   Gelatin	+	d	d	d	+	–	+	+	+	+	+	+	+	+	+	+	+	+
Resistance to	+	nd	nd	nd	–	–	–	nd	+	–	nd	nd	–/nd	+	+	–	d	d
     penicillin G
DNA G+C content	35	31–34	32–39	27–29	29–37	55–56	37–38	34–36	34	41	35	39–40	30–35	36–38	41	37–38 33–36	36–43
     (mol%)





#####
TABLE 24.  Characteristics that differentiate species in the genus Flavobacterium with validly published namesa,b
                                     F. aquatile	F. aquidurense	F. antarcticum	F. branchiophilum	F. columnare	F. croceum	F. daejeonense
Source	Temperate freshwater	Temperate freshwater	Polar soil	Temperate freshwater Temperate freshwater	Activated sludge	Temperate soil
                                                                                                       and tissues of freshwater and tissues of freshwater
                                                                                                                  fish	fish
Colony morphology on	Low convex, circular,	Flat, spreading, with	Convex, circular, with Low convex, circular,	Flat, adherent to the	nd	nd
   Anacker and Ordal’s agar with entire margins	undulated margins	entire margins	with entire margins	agar, with rhizoid
                                                                                                                                          margins
Adsorption of Congo red	−	nd	−	−	+	−	−
Gliding motility	V	−	(+)c, −d	−	+	−	−
Presence of spheroplasts	−	+	−	+	+	nd	nd
Flexirubin type pigments	−	+	−	−	+	−	−
Growth on:
  Marine agar 2216	−	nd	+	−	−	nd	nd
  Nutrient agar	+	+	+	−	V	−	+
  Tryptic soy agar	(+)	+	+	−	−	(+)	+
Temperature range (°C)e	<15 to >30	13–30	5–24	5–30	15–37	10–45	5–35
Optimum temperature (°C)	nd	19–28	21	18–25	25–30	25–35	nd
Tolerance to NaCl (%, w/v)e	0	0–1	0–4	0–0.2	0–0.5	0–1	0–3
Optimum NaCl	0	nd	0	0	0	0	nd
    concentration (%, w/v)
Facultative anaerobe	−	−	−	−	−	(+)	−
Glucose utilization	nd	+	−	nd	−	nd	+
Acid produced from	+	nd	+	+	−	+	+
    carbohydrates
Degradation of:
  Gelatin	+	−	+	+	+	+	−
  Casein	+	+	+	+	+	+	−
  Starch	+	+	−	+	+f	−	+
  Carboxymethylcellulose	−	nd	−	−	−	−	−
  Agar	−	−	−	−	−	−	−
  Alginate	nd	nd	−	nd	nd	nd	−
  Pectin	nd	nd	−	nd	nd	nd	−
  Chitin	−	nd	−	−	−	nd	−
  Esculin	+	+	−	−	−	−	+
  DNA	−	−	+	−	+	nd	−
  Urea	−	−	−	−	−	−	−
  Tween compounds	+	nd	+	+	+	−	nd
  Tyrosine	+	+	−	+	−	−	−
Brown diffusible pigment on	−	+	(+)	−	d	−	nd
    tyrosine agar
Precipitate on egg yolk agar	+	nd	−	+	+	nd	−
Production of:
  Cytochrome oxidase	+	+	+	+	+	+	+
  b-Galactosidase	+	+	−	+	−	−	+
  H2S	−	nd	−	−	+	−	nd
Nitrate reduction	+	D	−	−	d	−	+
DNA G+C content (mol%)g	32 (33)	34	38	29–31 (33–34)	30 (32–33)	41	35
         

#####
TABLE 24. (cont.)
                                  F. defluvii	F. degerlachei	F. denitrificans	F. flevense	F. frigidarium	F. frigidimaris	F. frigoris
Source	Activated sludge	Polar saline lakes	Temperate soil	Temperate freshwater	Polar marine sediment	Polar seawater	Polar freshwater
                                                                                                                                                                             and saline lakes
Colony morphology on	nd	Flat, circular, with entire	Flat, spreading, with	Low convex, circular, Flat, circular, with entire	Flat, spreading,	Flat, circular,
   Anacker and Ordal’s agar	margins	lobate to rhizoid	sunk into the agar	margins	with filamentous	with entire
                                                                                       marginsc	marginsc	or spreading
                                                                                                                                                                                marginsc
Adsorption of Congo red	−	−	−c	−	−c, +d	−	−
Gliding motility	+	+c, −d	+c	+	−	+	+c, −d
Presence of spheroplasts	nd	−	(+)c	−	−	−	−
Flexirubin type pigments	+	−	+	−	−	+	−
Growth on:
  Marine agar 2216	nd	+	−c	+	+	+	+
  Nutrient agar	+	+	+c	+	+	+	−
  Tryptic soy agar	+	+	+c	+	+	+	+
Temperature range (°C)e	10–40	5–30	10–30	0–30	0–24	2–26	5–25
Optimum temperature (°C)	25–30	20	25	20–25	15	18	nd
Tolerance to NaCl (%, w/v)e	0–2	0–5	?–2	0–1	0–9	?–3	0–5
Optimum NaCl	0–1	nd	nd	nd	nd	nd	nd
    concentration (%, w/v)
Facultative anaerobe	(+)	−	+	−	−	−	−
Glucose utilization	nd	+	+	+	+	+	+
Acid produced from	+	−	nd	+	−	+	−
    carbohydrates
Degradation of:
  Gelatin	+	−	+	−	+	+	−
  Casein	+	−	nd	−	+	+	+
  Starch	−	+	+	V	−	+	+
  Carboxymethylcellulose	+	−	nd	−	−	−	−
  Agar	−	−	−	+	−	−	−
  Alginate	nd	−	nd	−	nd	nd	−
  Pectin	nd	−	+	+	−	+	−
  Chitin	nd	−	−	−	−	+	−
  Esculin	+	+	nd	+	+	+	+
  DNA	nd	−	nd	−	−	nd	−
  Urea	+	−	−	−	−	−	−
  Tween compounds	+	nd	nd	+	nd	nd	nd
  Tyrosine	−	−	nd	−	−	nd	+
Brown diffusible pigment on	−	−	nd	−	−	nd	−
    tyrosine agar
Precipitate on egg yolk agar	nd	−	nd	−	−	nd	−
Production of:
  Cytochrome oxidase	−	+	−	+	+	−	+
  b-Galactosidase	(+)	−	+c	+	−	+	−
  H2S	−	−	nd	−	−	−	−
Nitrate reduction	−	−	+	V	−	−	d
DNA G+C content (mol%)g	34	34	35	33–35	35	35	34–35





#####
TABLE 24.  (Continued)
                                    F. fryxellicola	F. gelidilacus	F. gillisiae	F. glaciei	F. granuli	F. hercynium	F. hibernum
Source	Polar freshwater lakes	Polar freshwater and	Sea ice	Frozen soil	Wastewater treatment	Temperate	Polar freshwater
                                                                saline lakes	plant	freshwater	lake
Colony morphology on	Flat, circular, with	Flat, circular, with entire	nd	nd	Flat, circular, with entire Flat, translucent,	Flat, circular,
    Anacker and Ordal’s	entire margins	or rhizoid marginsc	marginsc	no margin visible with erose to
    agar	rhizoid marginsc
Adsorption of Congo red	−	−	nd	−	−	nd	−
Gliding motility	−	+	−	−	−	+	+
Presence of spheroplasts	−	(+)c	−	nd	−	+	−
Flexirubin type pigments	−	−	−	−	−	+	+
Growth on:
   Marine agar 2216	−	+	+	−	−c	nd	−
   Nutrient agar	+	+	+	+	+	+	+
   Tryptic soy agar	(+)	+	+	+	+	+	+
Temperature range (°C)e	5–25	5–25	0–27	4–25	15–37	12–29	−7 to 30
Optimum temperature (°C)	20	20	20	21	25–30	20–27	26
Tolerance to NaCl (%, w/v)e	0–2	0–5	0–5	0–1	0–2	0–1	0–2
Optimum NaCl	nd	nd	nd	nd	nd	nd	nd
    concentration (%, w/v)
Facultative anaerobe	−	−	−	−	−	−	−
Glucose utilization	+	−	+	+	+	+	+
Acid produced from	−	−	+	−	−	nd	+
    carbohydrates
Degradation of:
  Gelatin	−	D	−	+	−	d	+
  Casein	−	+	+	+	−	+	+
  Starch	−	+	+	+	−	+	+
  Carboxymethylcellulose	−	−	−	−	−	nd	−
  Agar	−	−	−	−	−	−	−
  Alginate	−	−	nd	−	nd	nd	−
  Pectin	−	−	−	−	nd	nd	−
  Chitin	−	−	+	−	−	nd	−
  Esculin	+	−	+	+	nd	+	+
  DNA	−	−	−	−	−	−	+
  Urea	−	−	−	−	+	−	−
  Tween compounds	nd	nd	+	nd	nd	nd	+
  Tyrosine	−	−	−	−	−	+	+
Brown diffusible pigment on	−	−	−	−	nd	+	−
    tyrosine agar
Precipitate on egg yolk agar	−	−	−	nd	−	nd	−
Production of:
  Cytochrome oxidase	+	+	−	+	+	+	+c
  b-Galactosidase	−	−	−	−	+	+	+
  H2S	−	−	−	−	−	nd	−
Nitrate reduction	−	−	−	+	−	+	+
DNA G+C content (mol%)g	35–36	30	32	37	36	38	34
                                   F. hydatis	F. indicum	F. johnsoniae	F. limicola	F. micromati	F. omnivorum	F. pectinovorum
Source	Temperate freshwater	Warm spring water	Temperate soil and	Cold freshwater	Polar freshwater and	Frozen soil	Temperate soil
                                                                                   freshwater	saline lakes
Colony morphology on	Flat, spreading, with	Low convex, circular,	Flat, spreading, with	Flat, circular, with	Flat, circular, with rhizoid Convex, circular,	Low convex,
    Anacker and Ordal’s	filamentous margins	with entire marginsc	filamentous margins	entire margins	marginsc	with entire	circular, with
    agar	marginsc	entire margins
Adsorption of Congo red	−	−c	−	+d, −c	−	−c	−
Gliding motility	+	(+)c, −d	+	−	−	−	+
Presence of spheroplasts	+	+c	+	−	−	(+)c	−
Flexirubin type pigments	+	−	+	−	−	−	+
Growth on:
  Marine agar 2216	−	+	−	−	(+)	−	−
  Nutrient agar	+	(+)	+	+	(+)	+	+
  Tryptic soy agar	+	−	+	+	(+)	+	+
Temperature range (°C)e	5–35	15–42	10–30	0–25	5–25	0 to <20	?–30
Optimum temperature (°C)	20–25	37	25–30	15–20	20	11	20–25
Tolerance to NaCl (%, w/v)e	0–2	0–2	0–1	0–1.5	0–2	?–3.5	?–1
Optimum NaCl	0	nd	nd	nd	nd	nd	nd
    concentration (%, w/v)
Facultative anaerobe	+	−	d	−	−	−	−
Glucose utilization	+	(+)	+	+	−	+	+
Acid produced from	+	+	+	−	−	−	+
    carbohydrates
Degradation of:
  Gelatin	+	+	+	+	−	−	+
  Casein	+	+	+	+	−	+	+
  Starch	+	(+)	+	+	−	+	+
  Carboxymethylcellulose	V	−	+	−	−	+	+
  Agar	−	−	−	+	−	−	−
  Alginate	−	−	+	−	−	+	+
  Pectin	+	−	+	−	−	+	+
  Chitin	(+)	−	+	−	−	+	+
  Esculin	+	−	+	+	+	+	+
  DNA	+	−	+	−	−	−	+
  Urea	−	−	+	+	−	−	−
  Tween compounds	+	+	+	−	nd	−	+
  Tyrosine	+	−	+	+	−	−	+
Brown diffusible pigment on	−	−	d	+	−	−	−
    tyrosine agar
Precipitate on egg yolk agar	−	−	−	−	−	−	−
Production of:
  Cytochrome oxidase	V	+	+	+	+	+	V
  b-Galactosidase	+	−	+	−	−	+	+
  H2S	−	−	−	−	−	−	−
Nitrate reduction	+	−	d	−	−	+	+
DNA G+C content (mol%)g	32–34	31	33 (35)	34–35	33–34	35	34 (36)





#####
TABLE 24.  (Continued)
                                  F. psychrolimnae	F. psychrophilum	F. saccharophilum	F. saliperosum	F. segetis	F. soli	F. succinicans
Source	Polar freshwater lakes	Temperate freshwater Temperate freshwater	Temperate freshwater	Polar soil	Temperate soil	Temperate
                                                      and tissues of freshwater	freshwater
                                                                 fish
Colony morphology on	Convex, circular, with	Low convex, circular,	Flat, spreading, sunk	Low convex, circular,	Convex, circular to	Convex, circular, Flat, spreading,
    Anacker and Ordal’s	entire margins	with entire or uneven	into the agar	with entire marginsc	spreading, with entire	with entire	with filamentous
    agar	margins	to uneven marginsc	marginsc	margins
Adsorption of Congo red	−	−	−	−	−	−	−
Gliding motility	−	(+)	+	−	−	−	+
Presence of spheroplasts	nd	+	−	+c	−c	−c	+
Flexirubin type pigments	−	+	+	+	−	−	−
Growth on:
  Marine agar 2216	−	−	−	−	+	+	−
  Nutrient agar	+	+	+	+	+	+	+
  Tryptic soy agar	+	−	+	+	+	+	+
Temperature range (°C)e	5–30	5–23	4–30	20–34	5–22	4–33	2 to <37
Optimum temperature (°C)	20	15–20	25	28	14	25	25
Tolerance to NaCl (%, w/v)e	0–2	0–1	0–2	0–1	0–3	0–2	nd
Optimum NaCl	nd	0	nd	0.1	0	0–0.5	nd
    concentration (%, w/v)
Facultative anaerobe	−	−	−	−	−	−	+
Glucose utilization	+	−	+	nd	+	+	+
Acid produced from	−	−	nd	−	+	−	+
    carbohydrates
Degradation of:
  Gelatin	−	+	+	+	−	+	(+)
  Casein	+	+	+	+	+	−	+
  Starch	+	−	+	−	+	−	+
  Carboxymethylcellulose	−	−	(+)	−	−	−	(+)
  Agar	−	−	+	−	−	−	−
  Alginate	−	−	nd	−	−	nd	nd
  Pectin	−	−	+	−	−	nd	nd
  Chitin	−	−	−	−	−	nd	−
  Esculin	+	−	+	−	+	+	+
  DNA	−	(+)	−	nd	+	−	+
  Urea	−	−	−	nd	−	−	−
  Tween compounds	nd	+	+	nd	+	+	+
  Tyrosine	−	D	+	+	(+)	−	−
Brown diffusible pigment	−	−	−	+	(+)	−	−
    on tyrosine agar
Precipitate on egg yolk agar	−	+	−	+	−	nd	−
Production of:
  Cytochrome oxidase	+	(+)	V	−	+	+	V
  b-Galactosidase	+	−	+	−c	+	−	+
  H2S	−	−	+	−	−	−	−
Nitrate reduction	−	−	+	−	−	−	d
DNA G+C content (mol%)g	34–35	32 (33–34)	32–36 (36)	41	35	37	38 (34–37)
                                       F. suncheonense	F. tegetincola	F. weaverense	F. xanthum	F. xinjiangense
Source	Temperate soil	Polar saline lake	Polar soil	Polar soil and polar	Frozen soil
                                                                                                                          freshwater lakes
Colony morphology on Anacker	nd	Convex, circular, with entire	Convex, circular, with entire	nd	Convex, circular, with entire
    and Ordal’s agar	margins	margins	marginsc
Adsorption of Congo red	−	−	−	nd	−c
Gliding motility	−	+	−	−	−
Presence of spheroplasts	nd	−	−c	−	−
Flexirubin type pigments	−	−	−	−	−
Growth on:
  Marine agar 2216	nd	+	+	+	−
  Nutrient agar	+	+	+	+	+
  Tryptic soy agar	(+)	(+)	+	+	−
Temperature range (°C)e	15–37	0–27	5–20	<0 to 25	0 to <20
Optimum temperature (°C)	nd	20	15	15–20	11
Tolerance to NaCl (%, w/v)e	0–1	0–5	0–3	<3	?–3.5
Optimum NaCl concentration	nd	nd	1	nd	nd
    (%, w/v)
Facultative anaerobe	−	−	−	−	−
Glucose utilization	−	+	+	+	+
Acid produced from carbohydrates	−	+	+	+	−
Degradation of:
  Gelatin	+	−	−	+	+
  Casein	+	−	+	+	+
  Starch	−	−	+	+	−
  Carboxymethylcellulose	−	−	−	−	−
  Agar	−	−	−	−	−
  Alginate	−	nd	−	−	−
  Pectin	−	−	−	−	−
  Chitin	−	−	−	−	+
  Esculin	−	−	−	+	+
  DNA	−	−	−	−	−
  Urea	−	−	+	−	−
  Tween compounds	nd	+	+	+	−
  Tyrosine	+	−	(+)	−	−
Brown diffusible pigment on tyrosine	nd	−	(+)	−	−
    agar
Precipitate on egg yolk agar	+	−	−	−	−
Production of:
  Cytochrome oxidase	+	−	+	+	+
  b-Galactosidase	−	−	−	−	−
  H2S	nd	−	−	+	+
Nitrate reduction	−	−	−	V	−
DNA G+C content (mol%)g	39	32–34	37	36	34
footnote a: Symbols: +, 90% or more of the strains are positive; −, 10% or less of the strains are positive; (+), 90% or more of the strains give a weak or delayed positive response; d, 11–89% of the strains are positive; V, varies between authors; nd, no data available.
footnote b: Data from: Anderson and Ordal, 1961; Van der Meulen et al., 1974; Inoue and Komagata, 1976; Christensen, 1977; Strohl and Tait, 1978; Agbo and Moss, 1979; Oyaizu and Komagata, 1981; Holmes et al., 1984c; Holt, 1988; Bernardet, 1989; Bernardet and Grimont, 1989; Reichenbach, 1989b; Wakabayashi et al., 1989; Carson et al., 1993; Ostland et al., 1994; Bernardet et al., 1996; Shamsudin and Plumb, 1996; McCammon et al., 1998; Triyanto and Wakabayashi, 1999a; McCammon and Bowman, 2000; Humphry et al., 2001; Tamaki et al., 2003; Van Trappen et al. (2003, 2004b, 2005); Zhu et al., 2003; Aslam et al., 2005; Horn et al., 2005; Nogi et al., 2005b; Shoemaker et al., 2005; Yi et al., 2005a; Kim et al., 2006a; Park et al., 2006a; Saha and Chakrabarti, 2006; Wang et al., 2006; Yi and Chun, 2006; Yoon et al., 2006d; Zhang et al., 2006; Cousin et al., 2007; Park et al., 2007; and J.-F. Bernardet (unpublished data). Since some of the characteristics listed were tested by several authors using different methods, the original publications should be consulted for direct comparison.
footnote c: J.-F. Bernardet, unpublished data.
footnote d: Data from the original description.
footnote e: Extreme values of growth temperature and NaCl concentration ranges must be interpreted with care: bacterial growth may still be possible between them and the next lower or higher temperatures or NaCl concentrations tested.
footnote f: Degradation of starch by Flavobacterium columnare strains is medium-dependent (see comments on this species in the text).
footnote g: Values in parentheses are those determined by Bernardet et al. (1996) when different from previously published values.





#####
TABLE 25.  Fatty acid composition (%) of Flavobacterium speciesa,b
                                            F. aquatile	F. aquidurense	F. antarcticum	F. branchiophilum	F. columnare	F. croceum	F. daejeonense
No. of strains tested	1	5	1	7	5	1	1
Culture conditionsc	mShieh, 48 h, 25°C	NA	R2A, 5 d, 15°C	mShieh, 48 h,	mShieh, 48 h, 25°C	R2A	R2A, 48 h, 28°C
                                                                                                    25°C
Temperate/polar/warm	T	T	P	T	T	T	T
     environment
Procedure	GLC	MIDI	MIDI	GLC	GLC	MIDI	MIDI
Saturated:
  C14:0                                                                              2                                                                           1
  C15:0	13	7	8	11	4	11                    
  C16:0                                                            1                                    1                                    1	5
  C18:0                                                                                                                                                           
Unsaturated:
  C15:1d                                                                                                                                                          
  C15:1 w6cd	9	7	2	8                                                         3
  C16:1 w5c                                                                                                                                                       
  C16:1 w7c                                                                                                                                                       
  C16:1 w9c                                                                                                                                                       
  C16:1 cis d                                                                                                                                                     
  C17:1                                                                                                                                                           
  C17:1 w6c	4	6                                   5                                                         2
  C17:1 w8c                                                        1                                                                                             1
  C18:1 w5c                                                                          1                                                                            
Branched-chain:
  C13:0 iso                                                                                             1	2	1                    
  C14:0 iso	1                                    3                                                      9	1
  C14:0 iso 3-OH                                                                                                                            3                    
  C15:0 iso	22	15	16	22	39	9	23
  C15:0 iso 2-OH                                                                                                                                                 
  C15:0 iso 3-OH	7	8	6	14	9	6	6
  C15:0 anteiso	2	3	7	3	1	5	6
  C15:0 anteiso 3-OH                                                                                                                                              
  C15:1 isod                                                                                                                                                      
  C15:1 anteiso                                                                                                                                                   
  C15:1 anteiso A                                                                    3                                                       2                    
  C15:1 iso Gd	9	6	15	11	13	12	4
  C15:1 iso w10c d                                                                                                                                                
  C15:1 anteiso w10c                                                                                                                                              
  C16:0 iso	2	1	4                                      2	9	1
  C16:0 anteiso                                                                                                                                                   
  C16:0 iso 3-OH	5	2	5	2	3	17	2
  C16:1 isod                                                                                                                                                      
  C16:1 iso Gd                                                                                                                               3                    
  C16:1 iso Hd	2                                   3                                                                            
  C16:1 iso w6c                                                                                                                                                   
  C17:0 iso                                                                                                                                                       
  C17:0 iso 3-OH	7	12	3	6	12	3	11
  C17:0 iso w9c                                                                                                                                                   
  C17:0 anteiso                                                                                                                                                   
  C17:0 anteiso 3-OH                                                                                                                                              
  cyclo-C17:0 w7,8c                                                                                                                                              
  C17:1 iso                                                                                                                                                       
  C17:1 iso w5c                                                                                                                                                   
  C17:1 iso w7c                                                                                                                                                   
  C17:1 iso w9c	5	8	2                                      8                                    2
  C17:1 anteiso                                                                                                                                                   
  C17:1 anteiso w5c                                                                                                                                               
  C17:1 anteiso w9c                                                                  1                                                                            
  C17:1 anteiso B/I                                                                                                                                               
Hydroxy:
  C14:0 3-OH                                                                                                                                                      
  C15:0 2-OH                                                       1                                                                         2                    
  C15:0 3-OH	2	3                                   2                                     1	2
  C16:0 2-OH                                                                                                                                                      
  C16:0 3-OH                                                       2	2	2                                     1	5
  C17:0 2-OH                                                       1                                                                                              
  C17:0 3-OH                                                       1                                                                                              
Summed features: e
  C16:1 iso I and/or                                                                                                                                              
     C14:0 3-OHd
  C15:0 iso 2-OH and/or C16:1 w7c	4	12	11	5                                     4	21
     and/or C16:1 w7t d
  C17:1 iso I and/or C17:1 anteiso Bd                                                                                                                             
Unknown: f
  ECL 13.566                                                       1                                                                                             1
  ECL 16.582                                                       1                                                                                             1
  ECL unspecified                                                                                                                                                 





#####
TABLE 25.  (Continued)
                                        F. defluvii	F. degerlachei	F. denitrificans	F. flevense	F. frigidarium	F. frigidimaris	F. frigoris
No. of strains tested	1	14	1	1	1	1	19
Culture conditionsc	NA	R2A, 20°C	NA	mShieh, 48 h, 25°C	XMM, 15°C	CY, 24 h, 20°C	R2A, 20°C
Temperate/polar/warm environment	T	P	T	T	P	P	P
Procedure	MIDI	MIDI	MIDI	GLC	GC-MS	GC-MS	MIDI
Saturated:
  C14:0                                                                                                               2                                       
  C15:0	6	7	7	8	5	10	7
  C16:0	2	1	1	1	3	1	2
  C18:0                                                                                                                                                       
Unsaturated:
  C15:1d                                                                                                              1                                       
  C15:1 w6c d                                              11	4	9                                   5	11
  C16:1 w5c                                                                                                                                                   
  C16:1 w7c                                                                                                                            14                     
  C16:1 w9c                                                                                                                                                   
  C16:1 cis d                                                                                                        44                                       
  C17:1                                                                                                                                                       
  C17:1 w6c	2	7	4	3                                    6	4
  C17:1 w8c                                                 1	1                                                                             1
  C18:1 w5c                                                                                                                                                   
Branched-chain:
  C13:0 iso                                                                                                                                                  
  C14:0 iso                                                3                                        2	4                                      3
  C14:0 iso 3-OH                                                                                                                                             
  C15:0 iso	20	6	22	15	9	27	7
  C15:0 iso 2-OH                                                                                                                                             
  C15:0 iso 3-OH	11	5	7	5                                   8	4
  C15:0 anteiso	4	8	2	10	15	3	10
  C15:0 anteiso 3-OH                                                                                                                                         
  C15:1 isod                                               5                                                         2                                      3
  C15:1 anteiso                                             1                                                                                                 
  C15:1 anteiso A                                                                                                                                             
  C15:1 iso Gd	8                                 5	6                                                         
  C15:1 iso w10c d                                                                                                                     9                     
  C15:1 anteiso w10c                                                                                                                                          
  C16:0 iso	2	4	1	1	9                                      7
  C16:0 anteiso                                                                                                       2                                       
  C16:0 iso 3-OH	6	10	1	4                                   1	8
  C16:1 isod                                               4                                                         1                                      4
  C16:1 iso Gd                                                                                                                                               
  C16:1 iso Hd                                                                1                                                                              
  C16:1 iso w6c                                                                                                                                               
  C17:0 iso                                                                    1                                                                              
  C17:0 iso 3-OH	13	5	11	4                                   6	3
  C17:0 iso w9c	2                                                                                                                
  C17:0 anteiso                                                                                                                                               
  C17:0 anteiso 3-OH                                                                                                                                          
  cyclo-C17:0 w7,8c                                                                                                                                          
  C17:1 iso                                                                                                                                                   
  C17:1 iso w5c                                                                                                                                               
  C17:1 iso w7c                                                                                                                         7                     
  C17:1 iso w9c                                             1	14                                                                             2
  C17:1 anteiso                                                                                                                                               
  C17:1 anteiso w5c                                                                                                                                           
  C17:1 anteiso w9c                                                                                                                                           
  C17:1 anteiso B/I                                                                                                                                           
Hydroxy:
  C14:0 3-OH                                                                                                                                                  
  C15:0 2-OH                                                                                                                                                  
  C15:0 3-OH	2	2                                      2                                   2	1
  C16:0 2-OH                                                                                                          1                                       
  C16:0 3-OH	5	2	1	4	2	2	2
  C17:0 2-OH                                                                                                                                                  
  C17:0 3-OH	1                                                                                                                 
Summed features: e
  C16:1 iso I and/or C14:0 3-OHd	1                                                                                                                
  C15:0 iso 2-OH and/or C16:1 w7c	10	13	11	18                                                       15
     and/or C16:1 w7t d
  C17:1 iso I and/or C17:1 anteiso Bd                                          2                                                                              
Unknown: f
  ECL 13.566                                                                   1                                                                              
  ECL 16.582                                                                   1                                                                              
  ECL unspecified                                                                                                     3                                       





#####
TABLE 25.  (Continued)
                                        F. fryxellicola	F. gelidilacus	F. gillisiae	F. glaciei	F. granuli	F. hercynium	F. hibernum
No. of strains tested	3	22	1	1	1	5	2
Culture conditionsc	R2A, 20°C	R2A, 20°C	TSA, 2 d, 20°C	mPYG, 3 d, 21°C	TSA, 2 d, 30°C	NA	MM, 25°C
Temperate/polar/warm environment	P	P	P	P	T	T	P
Procedure	MIDI	MIDI	GC-MS	MIDI	MIDI	MIDI	GC-MS
Saturated:
  C14:0                                                                                                                             2                   
  C15:0	7	10	7	14	5	2	8
  C16:0	3                                   3	2	1	3	3
  C18:0                                                                           1                                 1                                   
Unsaturated:
  C15:1d                                                                                                                                                
  C15:1 w6c d	8	6	22	5	6	1	4
  C16:1 w5c                                                                                                                         1                   
  C16:1 w7c                                                                      22                                                                    19
  C16:1 w9c                                                                                                                                            1
  C16:1 cis d                                                                                                                                           
  C17:1                                                                                                                                                 
  C17:1 w6c	5	3	1	10	4	1                    
  C17:1 w8c	1                                                    3	1                                    
  C18:1 w5c                                                     1                                                                                        
Branched-chain:
  C13:0 iso                                                                                                        3                                    
  C14:0 iso	3	4	1                                 1                                    
  C14:0 iso 3-OH                                                                                                                                        
  C15:0 iso	8	12	5	8	28	23	20
  C15:0 iso 2-OH                                                                                                                                        
  C15:0 iso 3-OH	5	6	10	5	10	7	11
  C15:0 anteiso	4	8	6	8	3	3	8
  C15:0 anteiso 3-OH                                                                                                                                    1
  C15:1 isod	3	10                                  6                                                    
  C15:1 anteiso                                                 1                                  1                                                     
  C15:1 anteiso A                                                                                                                                        
  C15:1 iso Gd                                                                                                     5	6                    
  C15:1 iso w10c d                                                               5                                                                     5
  C15:1 anteiso w10c                                                              1                                                                     1
  C16:0 iso	10	8	4	1                                1	1
  C16:0 anteiso                                                                                                                                          
  C16:0 iso 3-OH	11	10	1	3	2	1	3
  C16:1 isod	5	4                                                                                       
  C16:1 iso Gd                                                                                                                                          
  C16:1 iso Hd                                                                                                                                          
  C16:1 iso w6c                                                                   3                                                                     2
  C17:0 iso                                                                                                                                              
  C17:0 iso 3-OH	5	6	1	4	11	8	3
  C17:0 iso w9c                                                                                                                                          
  C17:0 anteiso                                                                   2                                                                     1
  C17:0 anteiso 3-OH                                                                                                                                    1
  cyclo-C17:0 w7,8c                                                                                                                                      
  C17:1 iso                                                                                                                                              
  C17:1 iso w5c                                                                   1                                                                      
  C17:1 iso w7c                                                                   4                                                                     3
  C17:1 iso w9c	2	2                                  3	8	3                    
  C17:1 anteiso                                                                                                                                          
  C17:1 anteiso w5c                                                                                                                                     2
  C17:1 anteiso w9c                                                                                                                                      
  C17:1 anteiso B/I                                                                                                 2                                    
Hydroxy:
  C14:0 3-OH                                                                                                                                           1
  C15:0 2-OH                                                                                                                                            
  C15:0 3-OH	1	1                                  2                                                    
  C16:0 2-OH                                                                                                                                            
  C16:0 3-OH	2                                                    2                                7	2
  C17:0 2-OH                                                                                                                        1                   
  C17:0 3-OH                                                                                       1                                                    
Summed features:e
  C16:1 iso I and/or C14:0 3-OHd                                                                                                   1                    
  C15:0 iso 2-OH and/or C16:1 w7c	14	2                                 10	3	26                   
     and/or C16:1 w7t d
  C17:1 iso I and/or C17:1 anteiso Bd                                                                                               1                   
Unknown:f
  ECL 13.566                                                                                                        4                                   
  ECL 16.582                                                                                                                        1                   
  ECL unspecified                                                                                                                                       





#####
TABLE 25.  (Continued)
                                             F. hydatis	F. indicum	F. johnsoniae	F. limicola	F. micromati	F. omnivorum	F. pectinovorum
No. of strains tested	1	1	1	1	3	1	1
Culture conditionsc	mShieh, 48 h, 25°C	mR2A, 24 h, 30°C	mShieh, 48 h, 25°C	23°C	R2A, 20°C	PYG, 2 d, 11°C	mShieh, 48 h, 25°C
Temperate/polar/warm environment	T	W	T	T	P	P	T
Procedure	GLC	MIDI	GLC	GC-MS	MIDI	MIDI	GLC
Saturated:
  C14:0
  C15:0	10	6	13	8	4	7
  C16:0	1	3	1	5
  C18:0
Unsaturated:
  C15:1d	7
  C15:1 w6c d	5	1	6	4	6
  C16:1 w5c
  C16:1 w7c	5	18
  C16:1 w9c
  C16:1 cis d
  C17:1	1
  C17:1 w6c	4	2	5	5	5
  C17:1 w8c	1
  C18:1 w5c
Branched-chain:
  C13:0 iso
  C14:0 iso	1	2	2	2	1
  C14:0 iso 3-OH
  C15:0 iso	18	19	25	21	7	9	24
  C15:0 iso 2-OH
  C15:0 iso 3-OH	9	5	7	4	4	7	8
  C15:0 anteiso	3	9	6	10	2
  C15:0 anteiso 3-OH
  C15:1 isod	7	4
  C15:1 anteiso
  C15:1 anteiso A
  C15:1 iso Gd	4	18	5	8
  C15:1 iso w10c d	5
  C15:1 anteiso w10c	2
  C16:0 iso	2	5	3	2	9	5	2
  C16:0 anteiso
  C16:0 iso 3-OH	7	5	4	2	11	9	5
  C16:1 isod	6	4
  C16:1 iso Gd
  C16:1 iso Hd	1
  C16:1 iso w6c	6
  C17:0 iso
  C17:0 iso 3-OH	8	9	9	4	5	9	12
  C17:0 iso w9c
  C17:0 anteiso
  C17:0 anteiso 3-OH
  cyclo-C17:0 w7,8c	5
  C17:1 iso                                                                                              1	3                                      
  C17:1 iso w5c                                                                                          1	3                                      
  C17:1 iso w7c                                                                                          1	3                                      
  C17:1 iso w9c	3                                      2	1	3	6	5
  C17:1 anteiso                                                                                          1	3                                      
  C17:1 anteiso w5c                                                                                      1	3                                      
  C17:1 anteiso w9c                                                                                      1	3                                      
  C17:1 iso	6
  C17:1 iso w5c
  C17:1 iso w7c
  C17:1 iso w9c	3	2	1	6	5
  C17:1 anteiso	3
  C17:1 anteiso w5c
  C17:1 anteiso w9c
  C17:1 anteiso B/I
Hydroxy:
  C14:0 3-OH
  C15:0 2-OH
  C15:0 3-OH	2	1	2
  C16:0 2-OH
  C16:0 3-OH	5	5	3
  C17:0 2-OH
  C17:0 3-OH
Summed features: e
  C16:1 iso I and/or C14:0 3-OHd
  15:0 iso 2-OH and/or C16:1 w7c
  C	13	17	13	16	5
    and/or C16:1 w7t d
  C17:1 iso I and/or C17:1 anteiso Bd
Unknown: f
  ECL 13.566
  ECL 16.582
  ECL unspecified	1





#####
TABLE 25.  (Continued)
                                         F. psychrolimnae	F. psychrophilum	F. saccharophilum	F. saliperosum	F. segetis	F. soli	F. succinicans
No. of strains tested	4	5	1	1	1	1	2
Culture conditionsc	R2A, 20°C	mShieh, 48 h, 19°C	mShieh, 48 h, 25°C	mM1, 24 h, 25°C	R2A, 5 d, 15°C	TSA, 3 d, 25°C	mShieh, 48 h, 25°C
Temperate/polar/warm environment	P	T	T	T	P	T	T
Procedure	MIDI	GLC                  GLC	MIDI	MIDI	MIDI	GLC
Saturated:
  C14:0                                                                                                                                                              
  C15:0	5	6	9	5	5	8	12
  C16:0	2                                                                              1	2                     
  C18:0                                                                                                                                                               
Unsaturated:
  C15:1d                                                                                                                                                             
  C15:1 w6c d	8	6	7                                     9	2	11
  C16:1 w5c                                                                                                                                                          
  C16:1 w7c                                                                                                  3                                                       
  C16:1 w9c                                                                                                                                                          
  C16:1 cis d                                                                                                                                                        
  C17:1                                                                                                                                                              
  C17:1 w6c	5	2	8                                     7	1	4
  C17:1 w8c                                                                                                                                    1                     
  C18:1 w5c	1                                                                                                                    
Branched-chain:
  C13:0 iso                                                          1                                      1                                                        
  C14:0 iso	4	2	1	1	4                                     2
  C14:0 iso 3-OH                                                                                                              1                                      
  C15:0 iso	7	20	10	28	5	27	17
  C15:0 iso 2-OH                                                                                            1                                                        
  C15:0 iso 3-OH	4	9	6	5	5	6	9
  C15:0 anteiso	5	4	1	4	9	3	1
  C15:0 anteiso 3-OH                                                                                                                                                  
  C15:1 isod	4                                                                                              6                      
  C15:1 anteiso                                                                                                                                                       
  C15:1 anteiso A                                                                                                              2                                      
  C15:1 iso Gd                                                      12	7	1	4                                     9
  C15:1 iso w10c d                                                                                                                                                    
  C15:1 anteiso w10c                                                                                                                                                  
  C16:0 iso	10	3	4	7	5	4	1
  C16:0 anteiso                                                                                                                                                       
  C16:0 iso 3-OH	10	3	5	2	11	3	5
  C16:1 isod	8                                                                                              2                      
  C16:1 iso Gd                                                                                                                                                       
  C16:1 iso Hd                                                       4	2	2	7                                     2
  C16:1 iso w6c                                                                                                                                                       
  C17:0 iso                                                                                                                                                           
  C17:0 iso 3-OH	4	9	10	9	4	12	6
  C17:0 iso w9c                                                                                                                                                       
  C17:0 anteiso                                                                                                                                                       
  C17:0 anteiso 3-OH                                                                                                                                                  
  cyclo-C17:0 w7,8c                                                                                                                                                  
  C17:1 iso                                                                                                                                                           
  C17:1 iso w5c                                                                                                                                                       
  C17:1 iso w7c                                                                                                                                                       
  C17:1 iso w9c	4	12	6	19	2	10	2
  C17:1 anteiso                                                                                                                                                       
  C17:1 anteiso w5c                                                                                                                                                   
  C17:1 anteiso w9c                                                                                                                                                   
  C17:1 anteiso B/I                                                                                                                                                   
Hydroxy:
  C14:0 3-OH                                                                                                                                                          
  C15:0 2-OH                                                                                                                                                          
  C15:0 3-OH	1                                        3                                     2                                     3
  C16:0 2-OH                                                                                                                                                          
  C16:0 3-OH                                                                             1                                     1                                     2
  C17:0 2-OH                                                                                                 1                                                        
  C17:0 3-OH                                                                                                                                                          
Summed features: e
  C16:1 iso I and/or C14:0 3-OHd                                                                                                                                      
  C15:0 iso 2-OH and/or C16:1 w7c and/	13	2	12                                   14	6	8
     or C16:1 w7t d
  C17:1 iso I and/or C17:1 anteiso Bd                                                                                                                                 
Unknown: f
  ECL 13.566                                                                                                                                                          
  ECL 16.582                                                                                                                                                          
  ECL unspecified                                                                                                                                                     





#####
TABLE 25.  (Continued)
                                                F. suncheonense	F. tegetincola	F. weaverense	F. xanthum	F. xinjiangense
No. of strains tested	1	1	1	1	1
Culture conditionsc	R2A, 48 h, 28°C	TSA, 2 d, 20°C	R2A, 5 d, 15°C	TSA, 2 d, 20°C	PYG, 2 d, 11°C
Temperate/polar/warm environment	T	P	P	P	P
Procedure	MIDI	GC-MS	MIDI	GC-MS	MIDI
Saturated:
  C14:0	1	1                                                                          
  C15:0                                                                          7	8	7	9
  C16:0	1	2	1	2                         
  C18:0                                                                                                                                                     
Unsaturated:
  C15:1d                                                                                                                                                     
  C15:1 w6c d	1	2	14	8	13
  C16:1 w5c                                                                                                                                                  
  C16:1 w7c                                                                     18                                               23	18
  C16:1 w9c                                                                                                                                                  
  C16:1 cis d                                                                                                                                               
  C17:1                                                                                                                                                     
  C17:1 w6c                                                                     2	8                                                11
  C17:1 w8c                                                                                                                                                  
  C18:1 w5c	1                                                                                                      
Branched-chain:
  C13:0 iso	2                                                                                                     
  C14:0 iso                                                                      1	5                                                 2
  C14:0 iso 3-OH                                                                                          1                                                  
  C15:0 iso	30	8	3	11	12
  C15:0 iso 2-OH                                                                                                                                            
  C15:0 iso 3-OH	11	6	3	13	7
  C15:0 anteiso	2	15	4	11	6
  C15:0 anteiso 3-OH                                                            1                                                1                          
  C15:1 isod                                                                                                                                                
  C15:1 anteiso                                                                                                                                             
  C15:1 anteiso A                                                                                         1                                                 
  C15:1 iso Gd	12                                                  3                                                 
  C15:1 iso w10c d                                                              9                                                7	4
  C15:1 anteiso w10c                                                            6                                                2                          
  C16:0 iso	1	5	9	1                          
  C16:0 anteiso                                                                                                                                             
  C16:0 iso 3-OH	1	3	15	2	6
  C16:1 isod                                                                                                                                                
  C16:1 iso Gd                                                                                                                                              
  C16:1 iso Hd                                                                                           12                                                 
  C16:1 iso w6c                                                                 4                                                1	2
  C17:0 iso                                                                                                                                                 
  C17:0 iso 3-OH	18	3	2                                                5
  C17:0 iso w9c                                                                                                                                             
  C17:0 anteiso                                                                                                                                             
  C17:0 anteiso 3-OH                                                                                                                                        
  cyclo-C17:0 w7,8c                                                                                                                                         
  C17:1 iso                                                                                                                                                 
  C17:1 iso w5c                                                                 4                                                3                          
  C17:1 iso w7c                                                                 3                                                4                          
  C17:1 iso w9c	8                                                  1                                                 
  C17:1 anteiso                                                                                                                                             
  C17:1 anteiso w5c                                                                                                                                         
  C17:1 anteiso w9c                                                                                                                                         
  C17:1 anteiso B/I                                                                                                                                         
Hydroxy:
  C14:0 3-OH                                                                                                                                                
  C15:0 2-OH                                                                                                                                                
  C15:0 3-OH	1	1	2	1	2
  C16:0 2-OH                                                                                                                                                
  C16:0 3-OH	1	1	1	2	4
  C17:0 2-OH                                                                                                                                                
  C17:0 3-OH                                                                                                                                                
Summed features: e
  C16:1 iso I and/or C14:0 3-OHd                                                                                                                            
  C15:0 iso 2-OH and/or C16:1 w7c and/or	10                                                 6                                                  
     C16:1 w7t d
  C17:1 iso I and/or C17:1 anteiso Bd                                                                                                                       
Unknown: f
  ECL 13.566                                                                                                                                                
  ECL 16.582	1                                                                                                     
  ECL unspecified                                                                                                                                           
footnote a: Values are given as percentages of total fatty acids. Fatty acids amounting to less than 1% of the total fatty acids in all strains tested are not included; therefore, the percentages do not total 100%. All values are rounded up. When several strains were analyzed, rounded up means are given, but standard deviations are not given.
footnote b: Data from: Bernardet et al. (1996), McCammon et al. (1998), McCammon and Bowman (2000), Humphry et al. (2001), Tamaki et al. (2003), Van Trappen et al. (2003, 2004b, 2005), Zhu et al. (2003), Aslam et al. (2005), Nogi et al. (2005b), Yi et al. (2005a), Kim et al. (2006a), Park et al. (2006a, 2007), Saha and Chakrabarti (2006), Wang et al. (2006), Yi and Chun (2006), Yoon et al. (2006d), Zhang et al. (2006), and Cousin et al. (2007). The fatty acid composition of Flavobacterium denitrificans was determined by Cousin et al. (2007).
footnote c: Growth medium, duration, and temperature are specified when available. Abbreviations and compositions of growth media: NA, not available (growth conditions unspecified); mShieh, modified Shieh agar (per l: 5.0 g peptone, 1.0 g yeast extract, 10 mg sodium acetate, 10 mg BaCl2·H2O, 0.1 g K2HPO4, 50 mg KH2PO4, 0.3 g MgSO4·7H2O, 6.7 mg CaCl2·2H2O, 1.0 mg FeSO4·7H2O, 50 mg NaHCO3, 15.0 g agar; Song et al., 1988); R2A (per l: 0.5 g yeast extract, 0.5 g proteose peptone, 0.5 g Casamino acids, 0.5 g glucose, 0.5 g soluble starch, 0.3 g sodium pyruvate, 0.3 g K2HPO4, 0.05 g MgSO4·7H2O, 15.0 g agar; Reasoner and Geldreich, 1985); mR2A, modified R2A agar (i.e., containing 0.75 g/l proteose peptone and 0.25 g/l Casamino acids; Saha and Chakrabarti, 2006); XMM, X minimal medium (per l: 0.02 g FeSO4, 0.2 g MgSO4, 0.75 g KNO3, 0.5 g K2HPO4, 0.04 g CaCl2, 5.0 g soluble xylan, 15.0 g agar; Humphry et al., 2001); CY (per l: 3.0 g casitone, 1.36 g CaCl2·2H2O, 1.0 g yeast extract, 15.0 g agar; Nogi et al., 2005b); TSA, tryptic soy agar (per l: 15.0 g pancreatic digest of casein, 5.0 g enzymatic digest of soybean meal, 5.0 g NaCl, 15.0 g agar); PYG, peptone-yeast extract-glucose agar [per l: 5.0 g polypeptone, 5.0 g tryptone, 10.0 g yeast extract, 10.0 g glucose, 40 ml salt solution, 15.0–20.0 g agar. Salt solution (per l): 0.2 g CaCl2, 0.4 g MgSO4·7H2O, 1.0 g K2HPO4, 1.0 g KH2PO4, 10.0 g NaHCO3, 2.0 g NaCl; Zhu et al., 2003]; mPYG, modified peptone-yeast extract-glucose agar (per l: 5.0 g peptone, 0.2 g yeast extract, 3.0 g beef extract, 5.0 g glucose, 0.5 g NaCl, and 1.5 g MgSO4·7H2O; amount of agar unspecified; Zhang et al., 2006); MM, maintenance medium [per l: 1.0 g yeast extract, 5.0 g lactose (filter-sterilized), 0.5 g K2HPO4, 0.5 g (NH4)2SO4, 0.55 g NaCl, 15.0 g agar; McCammon et al., 1998]; and mM1, modified medium M1 [per l: 5.0 g peptone, 0.2 g yeast extract, 2.0 beef extract, 1.0 g NaCl, 12.0 g agar (modified from Weeks, 1955; S.-J. Liu, personal communication)].
footnote d: Fatty acids that are not fully identified, making their significance unclear.
footnote e: Fatty acids that could not be separated by GC using the Microbial Identification System (Microbial ID).
footnote f: The identity of the fatty acid is unknown. The equivalent chain length (ECL) is specified when available.





#####
TABLE 26.  Differential characteristics of Aequorivita species a
   A. antarctica	A. crocea	A. lipolytica	A. sublithincola   
Characteristic
Morphology	Rods, filaments	Rods	Rods	Rods, filaments
Dimensions (µm)	0.5–20 × 0.2–0.3	0.5–3.0 × 0.4–0.5	0.5–3.0 × 0.4–0.5	0.5–20 × 0.4–0.5
Pigment	Orange	Yellow	Yellow	Orange
Na+ requirement for growth	+	−	+	+
d-Glucose utilization	+	−	−	−
Urease	d	−	d	+
a-Galactosidase	d	−	−	−
a-Glucosidase	d	−	−	−
N-Acetyl-b-glucosaminidase	−	−	−	+
Lipase (olive oil)	−	−	+	−
Extracellular DNase	−	d	−	−
Egg yolk reaction	−	−	+	−
Hydrolysis of:
  Esculin	+	+	+	−
  Tributyrin	−	−	+	−
  Starch	+	−	−	−
  Casein	−	+	+	−
  Elastin	d	+	+	−
DNA G+C content (mol%)	38–39	33–34	35–36	36–37
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.





#####
TABLE 27.  Whole-cell fatty acids present in Aequorivita speciesa
   A. antarctica	A. crocea	A. lipolytica	A. sublithincola   
Fatty acid
Saturated fatty acids:
  C15:0	tr	tr	tr	3.1
  C16:0	1.9	2.9	1.2	tr
Branched-chain fatty acids:
  C14:0 iso	tr	tr	tr	tr
  C15:1 w10c iso	8.5	8.9	10.5	12.9
  C15:1 w10c anteiso	16.0	13.8	23.0	8.5
  C15:0 iso	7.6	15.9	16.3	16.8
  C15:0 anteiso	15.7	19.2	20.7	17.8
  C16:1 w6c iso	3.0	6.2	7.4	6.7
  C16:0 iso	1.4	4.7	1.2	5.3
  C17:1 w5c iso	5.8	8.6	4.8	9.7
  C17:1 w7c anteiso	5.0	3.2	4.2	2.5
Monounsaturated fatty acids:
  C15:1 w6c	tr	nd	nd	tr
  C16:1 w7c	7.8	2.9	1.2	tr
Hydroxy fatty acids:
  C15:0 3-OH iso	5.4	2.9	1.7	2.1
  C15:0 3-OH anteiso	5.8	1.6	1.6	tr
  C16:0 3-OH iso	9.2	4.4	2.1	5.6
  C17:0 3-OH iso	2.0	nd	2.3	4.5
  C17:0 3-OH anteiso	2.9	4.2	nd	4.0
Other	2.7	2.5	tr	tr
footnote a: Values are given as percentages of total fatty acids; tr, trace level detected (<1% of total fatty acids); nd, not detected.





#####
TABLE 28.  Fatty acid content of species of the genus Aquimarina a,b
   LMG 22569T A. muelleri	A. brevivitae SMK-19T	A. intermedia KMM 6258T	LMG 1343T A. latercula   
Fatty acid
C13:0 iso	1.5                             tr	tr
C14:0 iso                                    1.3                                
C15:0	1.0	4.5	1.4	5.3
C13:0 iso w6                                                  tr	1.6
C15:0 2-OH                                                                    1.1
C15:0 iso	22.2	20.2	25.9	18.4
C15:1 iso	5.2	5.2	7.8	7.3
C15:0 iso 3-OH	9.7	6.9	7.0	7.0
C16:0                                        1.2                                
C16:0 3-OH	1.5                             tr	2.0
C16:0 iso	tr	4.0	tr	2.7
C16:1 iso H                                  1.4	tr	1.4
C16:0 iso 3-OH	tr	2.9	tr	2.5
C17:0 3-OH                                   1.0                              1.1
C17:1 w6c                                    1.4	tr	1.6
C17:1 iso w9c	9.9	3.7	12.7	4.7
C17:0 iso 3-OH	37.6	31.9	32.6	30.5
C18:1 w5c                                                    1.0                
Summed feature 3c	6.8	3.7	5.0	6.4
footnote a: Values refer to the percentage of total fatty acids. Fatty acids amounting to less than 1% in all taxa are not given. Data from Yoon et al. (2006b) and Nedashkovs- kaya et al. (2006f).
footnote b: tr, less than 1%.
footnote c: Summed features consist of one or more fatty acids that could not be separated by the Microbial Identification System. Summed feature 3: C15:0 iso 2-OH and/ or C16:1 w7c.





#####
TABLE 29.  Differential characteristics of species in the genus Aquimarina a,b
   A. muelleri	A. brevivitae	A. intermedia	A. latercula   
Characteristic
Gliding motility	+	+	+	−
Catalase	+	+	+	−
b-Galactosidase	−	−	+	+
Flexirubin type pigments	+	−	+	+
Temperature range for growth (°C)	4–34	10–41	4–36	4–33
Salinity range for growth (%)	1–8	1–10	1–10	1–5
Acid formation from carbohydrates	−	+	−	−
Hydrolysis of:
  Agar	−	−	−	+
  Starch	+	+	+	−
  Chitin	+	nd	−	+
Utilization of:
  l-Arabinose, d-mannose, sucrose	−	−	+	−
  d-Glucose	−	+	+	−
H2S production	−	−	+	+
Susceptibility to:
  Benzylpenicillin	−	+	+	+
  Carbenicillin	+	+	+	−
  Streptomycin	−	+	−	+
  Tetracycline	+	−	+	−
Maximum absorption of pigments (nm)	445.8	474, 505	469.8	465.0
DNA G+C content (mol%)	31–33	36	37.1	34
footnote a: Symbols: +, > 85% positive; –, 0–15% positive; nd, not detected.
footnote b: Data from Reichenbach (1989d), Nedashkovskaya et al. (2005f, 2006f), and Yoon et al. (2006b).





#####
TABLE 30.  Cellular fatty acid compositions (%) of Arenibacter species a
   A. latericius (n = 4)b	KMM 3941T A. certesii	A. palladensis KMM 3961T	KMM 3674T A. troitsensis   
Fatty acid
C15:0 iso	6.9–15.8 (8.1)	7.7	8.7	6.8
C15:0 anteiso	4.8–13.5 (9.3)	6.3	3.3	3.2
C15:1 iso	4.9–14.0 (14.0)	7.2	12.7	12.2
C15:1 anteiso	0.6–2.9 (2.9)	0.8	0.5	0.6
C15:0	4.2–16.0 (14.2)	11.5	15.0	13.6
C15:1 w6c	1.0–2.3 (2.3)	1.9	2.6	1.2
C16:0 iso	0.5–1.3 (0.5)	1.7	0.2	0.3
C16:0	1.1–2.7 (1.9)	1.0	0.6	1.5
C17:1 iso w9c	2.2–4.6 (2.9)	4.7	4.0	5.3
C17:1 w8c	0.5–2.0 (1.3)	2.4	0.5	0.9
C17:1 w6c	0.7–2.9 (2.4)	3.0	1.4	1.1
C15:0 2-OH	0.7–1.0 (0.6)	0.6	0.4	0.4
C15:0 iso 3-OH	4.6–5.7 (5.6)	3.5	5.3	5.1
C15:0 3-OH	0.0–1.4 (0)	0.6	2.2	1.6
C16:0 iso 3-OH	2.1–5.7 (2.1)	7.2	1.6	2.2
C16:0 3-OH	0.6–1.3 (1.3)	0.8	2.0	2.2
C17:0 iso 3-OH	6.9–14.4 (6.9)	13.3	17.4	21.9
C17:0 2-OH	2.1–5.1 (2.1)	3.8	1.0	1.7
Summed feature 3	9.8–11.9 (9.8)	13.5	11.1	9.6
footnote a: Only fatty acids accounting for more than 1.0% for one of the strains are indi- cated. Summed feature 3 consists of one or more of the following fatty acids which could not be separated by the Microbial Identification System: C15:0 iso 2-OH, C16:1 w7c, and C16:1 w7t.
footnote b: The range of values for four strains is given. Values for the type strain, Arenibacter latericius KMM 426T, are indicated in parentheses.





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TABLE 31.  Differential characteristics of Arenibacter speciesa
   A. latericius	A. certesii	A. palladensis	A. troitsensis   
Characteristic
Gliding motility	−	−	+	−
Na+ requirement for growth	+	+	−	+
Nitrate reduction	+	+	−	+
Degradation of:
  Gelatin	−	−	−	+
  DNA	d	−	−	−
  Urea	+	+	−	−
  Tween 20	d	−	−	−
  Tween 40	d	−	d	+
  Tween 80	−	−	−	−
Growth with:
  8% NaCl	+	+	+	−
  10% NaCl	−	+	+	−
Growth at 42°C	+	−	−	+
Acid production from:
  d-Galactose, d-glucose	+	+	+	−
  d-Lactose, l-raffinose	+	+	−	+
  Melibiose	d	+	+	−
  l-Fucose	d	+	+	+
  l-Rhamnose	d	−	+	−
  dl-Xylose	−	−	+	−
  Glycerol	+	−	−	−
  N-Acetylglucosamine	d	+	+	−
Production of:
  Esterase (C4), lipase (C14)	−	−	+	−
  b-Glucuronidase	−	−	+	+
Susceptibility to:
  Ampicillin	+	+	−	−
  Carbenicillin	+	−	−	−
  Oleandomycin	+	+	−	+
  Tetracycline	−	−	−	+
DNA G+C content (mol%)	37–38	38	40–41	40
footnote a: Symbols: +, positive; −, negative; d, differs among strains.





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TABLE 32.  Differences in substrate utilization by the type strains of Arenibacter species using the Biolog GN2 testing system a
   A. latericius KMM 426T	KMM 3941T A. certesii	A. palladensis KMM 3961T	KMM 3674T A. troitsensis   
Substrate
Glycogen, d-galacturonic acid, glycyl-l-aspartic acid, dl-a-glycerol	−	+	−	−
    phosphate, d-sorbitol
N-Acetyl-d-galactosamine, l-aspartic acid	+	−	−	−
N-Acetyl-d-glucosamine, l-glutamic acid	+	−	+	−
Cellobiose, d-mannose, a-ketobutyric acid	−	−	+	+
d-Fructose, dl-lactic acid	−	+	+	+
l-Fucose	−	−	+	+
Melibiose, methyl b-d-glucoside, methylpyruvate, a-d-glucose,	+	−	+	+
    a-lactose
l-Alanine	+	+	−	−
l-Proline	−	−	−	+
Glucose 1-phosphate, l-threonine	−	−	+	−
footnote a: Symbols: +, positive; −, negative.





#####
TABLE 33.  Differential characteristics of species of the genus Bizioniaa,b
   B. paragorgiae	B. algoritergicola	B. gelidisalsuginis	B. myxarmorum	B. saleffrena   
Characteristic
Arginine dihydrolase	−	+	+	+	−
Salinity range for growth (%)	1–8	1–10	1–15	1–10	1–15
Temperature range (°C)	4 to 36	−2 to 25	−2 to 25	−2 to 30	−2 to 25
Hydrolysis of:
  Esculin	+	−	−	−	−
  Elastin	nd	−	−	−	+
  DNA	−	+	−	+	−
  Tween 80	+	+	−	+	+
  Urea	−	+	−	+	+
  l-Tyrosine	nd	+	+	+	+
Egg yolk reaction	nd	−	−	+	+
Utilization of:
  Acetate	−	dc	+	+	−
  Propionate	−	−	+	−	−
  Valerate	−	−	−	+	−
  l-Alanine	−	−	+	+	−
  l-Histidine	−	+	+	+	+
  l-Proline	−	−	−	+	−
  l-Serine	−	−	−	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; nd, not determined.
footnote b: Data from Bowman and Nichols (2005) and Nedashkovskaya et al. (2005d).
footnote c: Only the type strain is negative.





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TABLE 34.  Key characteristics of the genus Capnocytophagaa
Characteristic	Capnocytophaga
Yellow/orange pigmentation	+
Gliding motility	+
Gram reaction	−
Cells fusiform to rod-shaped	+
CO2 required	+
Bitter almond odor	+
Catalase activity	d
Oxidase activity	d
Nitrate reduction to nitrite	d
Growth at 35–37°C on/in:	+
  Blood agar	+
  Air	−b
  Air + 5% CO2	+
  7.5% H2 + 80% N2	+
  80% N2 + 10% H2 + 10 CO2	+
  Thayer–Martin agar	+
  Chocolate agar	+
 Blood agar + 50 µg/ml bacitracin + 100 µg/ml	+
    polymyxin B
  MacConkey agar	−
Actinomycin D inhibition	+c
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); –, 0–15% positive.
footnote b: Some strains are positive after initial cultivation; Capnocytophaga granulosa can grow aerobically.
footnote c: Some strains are resistant.





#####
TABLE 35.  Enzymic activities of human oral Capnocytophaga strainsa,b
Enzyme	C. ochracea	C. gingivalis	C. sputigena
C4 esterase	1	1	1
C8 esterase lipase	2	1	2
C14 lipase	1	0, 1	0, 1
Leucine aminopeptidase	2	2	2
Valine aminopeptidase	2	2	2
Cystine aminopeptidase	2	2	2
Trypsin	0, 1	0	0, 1
Chymotrypsin	1	0, 1	1
Acid phosphatase	2	2	2
Alkaline phosphatase	2	2	2
Phosphoamidase	1	1	1
a-Galactosidase	0	0	0
b-Galactosidase	1	1	1
b-Glucuronidase	0	0	0
a-Glucosidase	2	2	2
b-Glucosidase	1	1	1
N-Acetyl-b-glucosaminidase	1	0	1
a-Mannosidase	0	0	0
a-Fucosidase	0	0	0
ONPG	2	0	2
footnote a: Data have been modified from Kristiansen et al. (1984) and Laughon et al. (1982).
footnote b: Numbers indicate color intensities of chromogenic reactions: 0, no activity; 0, 1, no activity to weak activity; 1, weak activity; and 2, strong activity.





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TABLE 36.  Cellular fatty acid composition (%) of Capnocytophaga species a,b
   C. ochracea	C. canimorsus	C. cynodegmi	C. haemolytica	C. gingivalis	C. granulose	C. sputigena   
Fatty acid
C13:0 iso	tr–2.1	1.3	1.0	tr	3.5–3.9	1.5–2.1	1.5–2.9
C14:0	1.1–1.5	1.7	2.2	tr–21.2	tr–1.0	1.1–1.9	1.1–2.2
C15:0 iso	51.5–63.5	66.7	66.5	60.7–69.1	63.5–68.4	72.8–75.5	55.3–68.0
C15:0	tr–1.9	nd	nd	tr	1.2–1.6	tr	tr
C16:0	3.6–12.6	2.3	2.8	4.9–9.8	1.9–4.1	4.2–5.6	4.2–4.7
C16:0 3-OH	10.0	4.3	4.6	4.9	4.4	5.4	4.4
C17:0 iso	1.2–8.1	nd	nd	1.6–8.4	tr–5.7	tr–5.0	2.3–5.9
C18:0	12.4	nd	nd	15.3	14.4	10.0	25.8
footnote a: Data from Yamamoto et al. (1994) and Vandamme et al. (1996b).
footnote b: Values listed are percentages of the total fatty acids; nd, not determined; tr, <1%.





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TABLE 37.  Antimicrobial susceptibility of Capnocytophaga strainsa
                                                         MIC (mg/ml)b	MBC (mg/ml)c
                                                                       For % of strains	For % of strains
Antimicrobial agent	Range	50	90	Range	50	90
Penicillin	<0.20–0.39	<0.20	<0.20	<0.20–0.78	<0.20	0.20
Ampicillin	<0.20–0.39	<0.20	<0.20	<0.20–0.78	<0.20	0.39
Oxacillin	0.78–25.00	6.25	25.00	6.25–25.00	25.00	25.00
Carbenicillin	<0.50–2.00	<0.50	<0.50	<0.50–2.00	<0.50	1.00
Cephalothin	1.56–>50.00	12.50	25.00	3.12–>50.00	12.50	50.00
Cefazolin	0.78–>50.00	6.25	50.00	3.12–>50.00	12.50	>50.00
Cefamandole	<0.20–25.00	0.78	3.12	0.78–>50.00	3.12	50.00
Cefoxitin	<0.20–6.25	0.39	1.56	<0.20–6.25	0.78	3.12
Erythromycin	<0.20–50.00	<0.20	0.78	<0.20–50.00	<0.20	0.78
Tetracycline	<0.20–1.56	<0.20	0.78	<0.20–1.56	0.20	1.56
Chloramphenicol	<0.20–6.25	0.39	6.25	0.78–12.50	6.25	6.25
Clindamycin	<0.20–0.39	<0.20	<0.20	<0.20–0.39	0.20	<0.20
Metronidazole	<0.25–8.00	<0.25	2.00	<0.25–8.00	0.50	2.00
Vancomycin	<0.20–50.00	3.12	25.00	12.50–>50.00	50.00	50.00
Amikacin	12.50–>50.00	<50.00	>50.00	All–>50.00	>50.00	>50.00
Gentamicin	25.00–>50.00	<50.00	>50.00	All–>50.00	>50.00	>50.00
Tobramycin	All–>50.00	<50.00	>50.00	All–>50.00	>50.00	>50.00
footnote a: Data are from Forlenza et al. (1981). Thirteen isolates were tested.
footnote b: MIC, Lowest antibiotic concentration at which turbidity was visible after 48 h (anaerobic incubation).
footnote c: MBC, Value calculated from places inoculated with 0.01 ml of broth from each clear MIC tube onto BBL TS-blood agar plates. Designated lowest antibiotic concentra- tion at which these plates were devoid of bacterial growth after 48 h (anaerobic incubation).





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TABLE 38.  Antimicrobial susceptibility of Capnocytophaga strainsa
Antimicrobial agent	Rangeb	MIC50c	MIC90c
Penicillin G	0.5–2	1	2
Cephalexin	1–128	4	64
Cefaclor	0.5–8	2	8
Cephradine	2–128	4	128
Cefamandole	0.5–64	16	32
Cefoxitin	1–8	2	8
Cefoperazone	0.5–32	8	32
Moxalactam	0.125–8	1	8
Erythromycin	0.125–4	0.5	1
Clindamycin	£0.062–4	0.062	0.125
Chloramphenicol	2–8	4	8
Metronidazole	2–128	4	16
Tetracycline	0.25–2	0.5	1
Bacitracin	2–16	8	16
Colistin	64–>128	>128	>128
Kanamycin	128–>128	>128	>128
Nalidixic acid	32–>128	>128	>128
Vancomycin	4–128	32	64
footnote a: Data are from Sutter et al. (1981). Twenty-seven isolates were tested.
footnote b: Concentrations are in µg/ml, except for penicillin G and bacitracin, which are in units/ml.
footnote c: MIC50 and MIC90, Minimal concentrations required to inhibit 50 and 90% respec- tively, of the tested strains. Units are as described in footnote b.





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TABLE 39.  Differentiation of Capnocytophaga speciesa,b
   C. ochracea	C. canimorsus	C. cynodegmi	C. gingivalis	C. granulosa	C. haemolytica	C. sputigena   
Characteristic
Aerobic growth	−	−	−	−	−	+	−
Hemolysis	w	−	−	−	−	+	−
Esculin hydrolysis	+	d	(+)	−	−	+	+
Nitrate reduction to nitrite	d	−	d	−	−	+	+
Oxidase	−	+	+	−	−	−	−
Catalase	−	+	+	−	−	−	−
Acid production from:
  Fructose	(+)	d	+	(+)                                             (+)
  Glycogen	d	d	(+)	+	−	d	−
  Inulin	+	−	d	+	−	d	+
  Melibiose	−	−	+	−                                               −
  Raffinose	+	−	d	+                                               +
  Sucrose	+	−	d	+	+	+	+
footnote a: Symbols: +, >90% positive at 48 h; (+), >90% positive at 7 d; −, <10% positive at 7 d; w, weak reaction; blank space, not reported.
footnote b: Data from Brenner et al. (1989) and Yamamoto et al. (1994).





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TABLE 40.  Differential phenotypic characteristics of Cellulophaga speciesa
   C. lytica	C. algicola	C. baltica	C. fucicola	C. pacifica   
Characteristic
Growth on:
  Nutrient agar	d (w) d (w)	−	−	−
  Nutrient agar + 8% NaCl	+	+	−	−	+
Growth at:
  −2°C	−	+	−	−	−
  4°C	−	+	+	+	+
  30°C	+	−	+	+	+
  37°C	+	−	−	−	−
Hydrolysis of:
  Chitin	d	−	−	−               
  Alginate	−	+	+	+	nd
  Carboxymethylcellulose	+	d	+	+	−
  Casein	d	+	+	−	−
  Elastin	−	−	+	+	nd
  Fibrinogen	−	−	+	−	nd
Oxidase activity	+	+	−	−	+
Extracellular DNase	−	d	+	+	−
Lipase (olive oil)	d	d	−	−	nd
Lysis of autoclaved yeast cells	−	−	+	+	−
Nitrate reduction to nitrite	−	+	−	+	+
Urease activity	−	−	−	+	nd
Urate decomposition	−	−	+	+	nd
H2S from l-cysteine	d	−	nd	nd	−
Acid production from:
  d-Fructose	+	d	+	+	nd
  d-Mannose	+	+	+	−	nd
  l-Arabinose	d	−	−	+	+
  d-Xylose	d	−	+	−	D
  N-Acetyl-d-glucosamine	−	d	−	−	−
  d-Mannitol	+	−	−	−	−
  Maltose	+	+	d	−	+
  Lactose	+	+	−	−	+
  Glycerol	d	−	−	−	−
  l-Rhamnose	d	−	−	+	−
DNA G+C content (mol%)	32–34 36–38	33	32	32–34
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; nd, not determined.





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TABLE 41.  Whole-cell fatty acid contents of members of the genus Cellulophaga a
   C. lytica	C. algicola	C. baltica	C. fucicola	C. pacificab   
Fatty acid
Saturated fatty acids:
  C14:0	tr	tr	tr	tr                          
  C15:0	9.3 (2.0)	14.3 (2.4)	12.2	9.8	15.2 (2.7)
  C16:0	1.7 (1.0)	1.3 (0.5)	3.4	1.2                          
Branched-chain fatty acids:
  C15:1 w10c iso	10.3 (1.7)	7.5 (2.0)	9.8	9.0	17.9 (4.2)
  C15:1 w10c anteiso	tr	tr	nd	tr                         
  C15:0 iso	18.9 (3.6)	7.5 (1.8)	13.6	21.4	8.3 (1.9)
  C15:0 anteiso	1.0 (0.6)	2.5 (1.0)	2.6	1.2                         
  C16:1 w6c iso	1.4 (1.0)	2.2 (1.1)	1.1	1.3                         
  C16:0 iso	tr	2.7 (1.3)	tr	1.4                         
  C17:1 w7c iso	5.1 (0.9)	6.1 (1.5)	5.2	6.7                         
  C17:1 w7c anteiso	1.5 (0.5)	tr	tr	tr                         
Monounsaturated fatty acids:
  C15:1 w6c	2.5 (0.8)	2.6 (0.6)	2.3	1.4                         
  C16:1 w7c	9.0 (1.5)	19.2 (3.0)	16.9	13.8	13.3 (4.1)
  C17:1	tr	nd	tr	tr                         
Hydroxy fatty acids:
  C15:0 3-OH iso	6.2 (1.9)	8.6 (2.3)	6.1	3.2                         
  C15:0 3-OH anteiso	1.1 (0.7)	1.5 (1.0)	tr	1.8                          
  C15:0 3-OH	tr	tr	tr	tr                         
  C16:0 3-OH iso	5.2 (3.4)	6.5 (1.9)	7.3	5.0                         
  C16:0 3-OH	tr	1.8 (0.9)	1.1	1.9                         
  C17:0 3-OH iso	20.8 (4.0)	4.5 (2.0)	14.0	16.9	4.8 (2.7)
  C17:0 3-OH anteiso	tr	tr	tr	tr                         
Other	1.5 (0.8)	1.3 (0.5)	0.8	1.7                          
footnote a: Values represent percentages of total fatty acids (standard deviations based on results from three experiments are given in parentheses); tr, trace level detected (<1% of total fatty acids); nd, not detected.
footnote b: Only the major fatty acid constituents were reported in the description of Cellulophaga pacifica (Nedashkovskaya et al., 2004e).





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TABLE 42.  Differentiation of genus Cellulophaga from other Na+-requiring, agarolytic, yellow-pigmented members of the family Flavobacteriaceaea
   Cellulophaga	Algibacter	Formosa	Maribacter	Winogradskyella	Zobellia   
Characteristic
Budding cells	−	−	+	−	−	−
Flexirubins	−	+	−	+	+	+
Anaerobic growth	−	+	+	−	−	−
Growth at 42°C	−	−	−	−	D	D
Nitrate reduction	D	−	D	D	−	+
DNA G+C content (mol%)	32–38	32–36	34–36	35–39	33–36	36–43
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different results occur in different taxa (species of a genus).





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TABLE 43.  Fatty acid composition (%) of Chryseobacterium species and closely related taxa a
   C. gleum (5)	C. balustinum (1)	C. daecheongense (1)	C. defluvii (1)	C. formosense (1)	C. hispanicum (1)	C. indologenes (45)	C. indoltheticum (1)	C. joostei (11)	C. piscium (4)	C. scophthalmum (2)	C. shigense (1)	C. soldanellicola (1)	C. taeanense (1)	C. taichungense (1)	C. taiwanense (1)	C. vrystaatense (7)	C. wanjuense (1)	Elizabethkingia meningoseptica (5)	Elizabethkingia miricola (2)	Bergeyella zoohelcum (1)	Riemerella anatipestifer (16)	Riemerella columbina (13)	Kaistella koreensis (3)	Sejongia antarctica (1)	Sejongia jeonii (1)	Epilithonimonas tenax (1)	182   
Fatty acid
C12:0 iso	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	tr	1	nd
C13:0 iso	tr	tr	2	3	4	3	tr	nd	tr	1	tr	na	tr	tr	tr	1	1	tr	1	2	2	15	10	10	3	3	tr
C13:0 anteiso	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	2	nd	3	4	nd
C13:1	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	2
C14:0 iso	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	1	2	2	5	4
C14:0 anteiso	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	1
ECL 13.566b	1	2	2	tr	tr	1	2	2	1	tr	3	na	2	3	7	3	1	3	2	2	2	2	nd	nd	tr	tr	nd
C15:0	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	3	2	nd
C15:0 2-OH	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	1	nd	2	2	nd
C15:0 iso	35	32	51	59	52	26	34	29	35	38	35	40	42	36	35	43	42	40	44	46	48	53	45	50	14	12	20
C15:0 iso 3-OH	3	3	2	3	2	4	3	2	3	2	3	na	3	3	4	4	3	4	3	3	4	8	4	3	1	1	2
C15:0 anteiso	tr	tr	1	3	2	4	tr	6	tr	3	tr	na	2	1	tr	1	2	tr	1	1	nd	6	22	13	15	24	15
C15:1 anteiso A	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	7	nd	nd
C16:0	1	2	2	1	2	2	tr	1	tr	1	1	na	1	2	1	1	1	nd	tr	1	tr	tr	nd	tr	nd	nd	8
C16:0 3-OH	1	1	tr	tr	tr	4	1	tr	1	1	1	na	1	tr	3	tr	1	tr	3	3	nd	nd	nd	nd	nd	nd	6
C16:0 iso	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	3	6	nd
C16:0 iso 3-OH	nd	tr	tr	tr	1	nd	nd	1	nd	tr	nd	na	tr	tr	1	nd	tr	nd	tr	tr	nd	1	nd	2	5	9	2
C16:1 iso H	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	4	9	nd
C16:1 w5c	nd	nd	nd	nd	nd	5	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd
ECL 16.580b	2	1	1	tr	1	2	2	1	2	1	2	na	2	1	2	tr	1	nd	2	1	1	tr	nd	nd	tr	tr	nd
C17:0 2-OH	nd	tr	nd	tr	nd	nd	nd	3	nd	nd	tr	na	tr	tr	nd	tr	nd	nd	nd	nd	nd	nd	1	nd	3	2	nd
C17:0 iso	2	1	3	2	2	nd	tr	tr	tr	1	tr	na	tr	1	tr	1	tr	3	tr	tr	nd	nd	nd	nd	nd	nd	tr
C17:0 iso 3-OH	22	17	16	14	11	18	19	14	20	16	16	20	18	19	22	17	15	22	15	15	14	13	7	9	6	4	10
C17:0 anteiso	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	3
     3-OH
C17:1 iso w9c	20	27	8	5	4	1	24	26	23	19	25	+c	15	16	9	18	20	12	8	7	18	nd	nd	6	21	9	1
C17:1 anteiso w9c	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	na	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	3	2	nd
C18:1 w5c	tr	tr	nd	nd	nd	nd	tr	tr	tr	nd	tr	na	tr	tr	nd	nd	tr	nd	tr	tr	2	nd	nd	nd	2	tr	nd
Summed	na	na	na	na	na	27	na	na	na	11	na	na	na	na	na	8	9	nd	na	na	na	na	na	na	na	na	21
      feature 3d
Summed	12	9	10	8	7	nd	11	11	12	nd	12	+c	10	11	14	nd	tr	11	20	17	9	nd	3	3	3	3	nd
      feature 4d
Summed	tr	tr	nd	na	nd	nd	tr	nd	tr	nd	tr	na	tr	tr	nd	tr	na	nd	tr	na	2	nd	nd	nd	nd	nd	nd
     feature 5d
footnote a: The fatty acid composition of "Chryseobacterium proteolyticum" has not been determined (Yamaguchi and Yokoe, 2000) and is therefore not included in this table. Fatty acid percentages amounting to less than 1% of the total fatty acids in all species are not included; therefore, the percentages do not total 100%. When several strains were analyzed, rounded up means are given (standard deviations are not given); the number of strains analyzed is given in parentheses after the name of each species. Data are taken from studies using different growth times, media, and temperatures. Abbreviations: tr, trace (less than 1%); na, not available; and nd, not detected. Data from Segers et al. (1993a), Mudarris et al. (1994), Vancanneyt et al. (1999), Hugo et al. (2003), Kämpfer et al. (2003), Li et al. (2003b), Kim et al. (2004), de Beer et al. (2005), Kim et al. (2005a, b), Shen et al. (2005), Shimomura et al. (2005), Yi et al. (2005b), Young et al. (2005), de Beer et al. (2006), Gallego et al. (2006), O’Sullivan et al. (2006), Park et al. (2006b), Tai et al. (2006), and Weon et al. (2006).
footnote b: ECL, equivalent chain-length (i.e., the identity of the fatty acids is unknown).
footnote d: Fatty acids that could not be separated by GC using the Microbial Identification System (Microbial ID) software were considered summed features. Summed feature 3 contained C15:0 iso 2-OH and/or C16:1 w7c. Summed feature 4 contained C15:0 iso 2-OH and/or C16:1 w7c/t. Summed feature 5 contained C17:1 iso I and/or C17:1 anteiso B.





#####
TABLE 44.  Differential characteristics of Chryseobacterium species and closely related taxaa
   C. gleum	C. balustinum	C. daecheongense	C. defluvii	C. formosense	C. hispanicum	C. indologenes	C. indoltheticum	C. joostei	C. piscium	"C. proteolyticum"	C. scophthalmum	C. shigense   
Characteristic
Source	Diseased	Diseased Sediment, Activated	Rhizosphere	Drinking	Diseased	Seawater,	Raw	Healthy	Soil	Seawater,	Lactic
                           humans,	fresh-	freshwater sludge	of lettuce	water	humans,	marine	cow’s	marine	healthy and	acid
                            water,	water	lake	water,	mud	milk	fish	diseased beverage
                           soil and	fish	soil and	marine
                           hospital	hospital	fish
                           environ-	environ-
                            ments	ments
Production of yellow	+	+	+	+b	+	(+)	+	+	+	+	+	+	+
     flexirubin-type
     pigments
Growth on:
  Marine agar 2216	+	−	nd	nd	nd	nd	(+)	+	(+)	nd	nd	+	nd
  Cetrimide agar	−	−	nd	nd	nd	nd	(+)	−	(+)	−	nd	−	nd
  MacConkey agar	d	+	−	−	−	−	d	+	+	−	−	−	−
Growth with 3% NaCl	d	−	nd	nd	nd	−	d	+	+	+	nd	+	nd
Growth at (°C):
  5	−	(+)	−	−	−	(+)	−	+	+	+	nd	d	+
  25	+	+	nd	+	+	+	+	+	+	+	nd	+	+
  30	+	+	+	+	+	+	+	+	+	+	nd	nd	+
  37	+	−	+	+	−	−	+	−	−	−	+	−	−
  42	df	−	−	nd	−	−	−f	−	−	−	−	−	−
Degradation of:
  Esculin	+f	+	+	+	+	+	+f	+	+	+	+	+	nd
  DNA	+	+	nd	nd	nd	−	+	+	+	(+)	+	+	nd
  Starch	d	(+)	+	nd	nd	+	+	−	+	−	+	−	+
  Tween 80	+	+	+	nd	−	−	+	+	+	d	+	+	nd
  Tyrosine	d	(+)	nd	nd	nd	nd	−	+	+	−	+	+	nd
  Urea	Vf	−	−	−	−	−	Vf	−	d	+	−	+	−
Production of:
  Indole	+	+	−	+	+	(+)	+	+	+	+	+	−	+
  b-Galactosidase	d	−	−	nd	−	−	−	−	−	nd	+	+	nd
  l-Phenylalanine	Vf	−	nd	nd	nd	nd	−f	d	−	+	−	d	nd
     deaminase
Precipitate on 10%	+	−	nd	nd	nd	nd	+	+	+	+	nd	+	nd
     egg yolk agar
Reduction of:
  Nitrate	d	V	+	−	−	+	d	−	−	+	−	−	−
  Nitrite	d	−	−	nd	nd	nd	d	−	−	−	−	−	nd
Acid production from:
  l-Arabinose	Vf	−	−	−	−	+	−f	−	−	−	+	−	−
  Cellobiose	−	−	+	(+)	−	nd	−	−	−	d	−	−	nd
  Ethanol	Vf	+	−	nd	nd	nd	−f	−	−	nd	−	+	nd
  d-Fructose	+	+	+	nd	nd	+	(+)	−	+	−	nd	−	+
  d-Glucose	+	+	−	+	(+)	+	+	+	+	d	+	−	+
  Glycerol	d	−	+	nd	nd	+	(+)	−	d	d	(+)	−	−
  Lactose	−	−	−	−	nd	−	−	−	−	−	−	−	−
  Maltose	+	−	−	+	−	+	+	+	+	d	+	−	−
  d-Mannitol	−	−	−	−	−	−	−	−	d	d	(+)	−	−
  Salicin	Vf	−	−	−	nd	nd	−f	−	−	nd	−	−	nd
  Sucrose	−	V	−	−	−	nd	−	−	−	−	+	−	nd
  Trehalose	+	−	+	+	+	−	+	−	+	d	+	+	−
  d-Xylose	Vf	−	+	−	(+)	+	−f	−	−	nd	nd	−	−
Utilization of	−	−	−	−	−	nd	+	nd	−	nd	−	nd	nd
     malonate
Alkaline reaction on	d	−	nd	nd	−	−	+	V	d	nd	nd	+	−
     Christensen’s
     citrate
DNA G+C content	36–39	35	37	39g	nd	34	37–39	34	36–37	34	37	33–35	37
     (mol%)
footnote a: Symbols and abbreviations: +, 90% or more of the strains are positive; −,10% or less of the strains are positive; (+) 90% or more of the strains give a weak or delayed positive reaction; d, 11–89% of the strains are positive; V, varies between references; and nd, not determined. Since some of the characteristics listed were tested by several authors using different methods, the original publications should be consulted for direct comparison. Data from Bruun (1982), Yabuuchi et al. (1983, 1990), Holmes et al. (1984b, 1986a), Bruun and Ursing (1987), Ursing and Bruun (1991), Segers et al. (1993a), Mudarris et al. (1994), Vandamme et al. (1994a), Weyant et al. (1996), Vancanneyt et al. (1999), Yamaguchi and Yokoe (2000), Hugo et al. (2003), Kämpfer et al. (2003), Li et al. (2003b), Kim et al. (2004), Bernardet et al. (2005), de Beer et al. (2005), Kim et al. (2005a, b), Shen et al. (2005), Shimomura et al. (2005), Yi et al. (2005b), Young et al. (2005), de Beer et al. (2006), Gallego et al. (2006), O’Sullivan et al. (2006), Park et al. (2006b), Tai et al. (2006), Weon et al. (2006), J.-F. Bernardet (unpublished data), and C.J. Hugo (unpublished data).
The type of yellow pigment in Chryseobacterium defluvii, Chryseobacterium soldanellicola, Chryseobacterium taeanense, and Kaistella koreensis has not been determined (Kämpfer et al., 2003;
footnote b: Kim et al., 2004; Park et al., 2006b). The yellow pigment produced by members of the genus Sejongia is not of the flexirubin type (Yi et al., 2005b).
footnote c: Strains of Elizabethkingia meningoseptica are either not pigmented or produce a weak yellow pigment (e.g., the type strain; Bruun and Ursing, 1987) that seems to belong to the flexirubin type (J.-F. Bernardet, unpublished data).





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TABLE 45.  Fatty acid content (%) of whole-cell hydrolysates of Formosa strains a
   KMM 3553T F. algae	KMM 3901T F. agariphila	F. agariphila KMM 3962   
Fatty acid
C15:0	15.5	8.7	11.4
C15:0 2-OH	1.5	1.8	1.6
C15:0 3-OH	2.3	2.4	4.0
C15:1 w6c	8.5	6.0	11.8
C15:0 iso	17.1	12.7	17.2
C15:1 iso G	9.9	6.5	11.4
C15:0 iso 3-OH	6.7	7.7	10.5
C15:0 anteiso	4.7	3.4	1.6
C15:1 anteiso A	1.0	tr	−
C16:0	1.1	1.6	−
C16:0 3-OH	tr	2.1	tr
C16:0 iso	1.1	2.1	−
C16:1 iso H	tr	2.5	−
C16:0 iso 3-OH	4.0	8.9	3.1
C17:0 2-OH	1.5	tr	−
C17:1 w8c	1.2	tr	−
C17:1 w6c	3.5	3.2	1.4
C17:1 iso w9c	1.3	1.4	tr
C17:0 iso 3-OH	9.6	8.5	10.7
Summed feature 3	5.9	15.8	12.1
footnote a: Values of less than 1% for all strains are not shown. Summed feature 3, which could not be separated by the Microbial Identification System, consists of one or more of the following fatty acids: C15:0 iso 2-OH, C16:1 w7c, and C16:1 w7t. tr, Trace amount (<1% of total); −, not detected.





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TABLE 46.  Differential characteristics of the genus Formosa and other allied genera of the family Flavobacteriaceae a,b
   Formosa	Algibacter	Gaetbulibacter	Gelidibacter	Lacinutrix	Olleya	Psychroserpens	Subsaxibacter	Subsaximicrobium   
Characteristic
Fermentation of glucose	+	+	+	−	−	−	−	−	−
Gliding motility	+	+	+	+	−	+	−	+	+
Presence of budding	+	−	−	−	−	−	−	−	−
Oxidase activity	+	+	+	−	nd	+	−	nd	nd
Catalase activity	+	+	+	+	+	+	+	+	+
Acid formation from carbohydrates	+	+	+	+	−	+	−	−	−
Temperature range for growth,°C	4–34	4–35	13–40	−2 to 37	−2 to 29	4–30	0–19	−2 to 20	−2 to 25
Salinity range for growth (%)	0–8	1–6	1–7	0–8	0.6–12	1.2–5	2.4–8	0.6–7	1.5–12
Hydrolysis of:
  Agar	D	+	−	−	−	−	−	−	−
  Casein	−	−	−	D	−	−	+	−	D
  Gelatin	+	+	−	D	+	+	D	+	+
  Starch	D	+	+	D	−	−	−	−	D
  Tween 80	−	−	−	D	+	+	+	+	+
Nitrate reduction	D	−	+	−	−	−	−	−	−
DNA G+C content (mol%)	34–36	31–33	34–35	36–42	37	49	27–29	35–36	38–41
footnote a: Symbols: +, 90% or more of the strains are positive; −, 10% or less of the strains are positive; D, different reactions in different taxa (species of a genus or genera of a family); nd, not determined.
footnote b: Data are from Bowman et al. (1997); Macián et al. (2002); Ivanova et al. (2004); Jung et al. (2005); Nedashkovskaya et al. (2004d, 2006d); Bowman and Nichols (2005); Mancuso Nichols et al. (2005); Jung et al. (2005).





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TABLE 47.  Phenotypic characteristics of Formosa strainsa,b
   KMM 3553T F. algae	F. agariphila (n = 2)   
Characteristic
b-Galactosidase activity	−	+
Hydrolysis of agar	−	+
Acid production from:                                                                         
  d-Galactose	−	+
  Glycerol	+	−
Utilization of l-arabinose and d-lactose	−	+
Susceptibility to tetracycline	+	−
DNA G+C content (mol%)	34.0	35–36
footnote a: Symbols: +, 90% or more of the strains are positive; −, 10% or less of the strains are positive; n, number of strains.
footnote b: All strains are positive for the following characteristics: gliding motility; oxidase, catalase, and alka- line phosphatase activities; glucose fermentation; growth in 1–6% NaCl and at 4–30°C; hydrolysis of gelatin and esculin; acid formation from l-fucose, d-glucose, maltose, dl-xylose, and mannitol; and utilization of d-mannose. All strains are negative for the following characteristics: flexirubin pigments; urease activity; nitrate reduction; H2S, indole, and acetoin production; hydrolysis of casein, cellulose (CM-cellulose and filter paper), chitin, Tween 80, and DNA; acid formation from l-arabinose, cellobiose, d-lactose, melibiose, raffinose, l-rhamnose, l-sorbose, sucrose, acetate, citrate, fumarate, malate, adonitol, inositol, and sorbitol; utilization of sucrose, inositol, sorbitol, citrate, and malonate; and susceptibility to benzylpenicillin, gentamicin, kanamycin, neomycin, polymyxin B, and streptomycin.





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TABLE 48.  Differential characteristics of Gelidibacter speciesa
   G. algens	G. gilvus	G. mesophilus	G. salicanalis   
Fatty acid
Saturated fatty acids:
  C13:0	nd	nd	nd	tr
  C14:0	tr	tr	tr	tr
  C15:0	2.4	3.2	5.3	4.1
  C16:0	1.6	2.2	1.9	1.2
  C18:0	tr	1.2	tr	tr
Branched chain fatty acids:
  C13:0 iso/anteiso	nd	nd	tr	tr
  C14:1 iso/anteiso	1.7	tr	1.0	tr
  C14:0 iso	2.8	tr	tr	tr
  C15:1 w10c iso	11.4	5.3	5.7	6.7
  C15:1 w10c anteiso	15.9	14.6	11.8	16.6
  C15:0 iso	8.8	5.0	7.7	3.4
  C15:0 anteiso	17.7	13.7	10.5	11.5
  C16:1 iso/anteiso	10.3	1.6	1.4	5.1
  C16:0 iso	4.4	1.4	3.5	3.5
  C17:1 iso	2.3	1.1	2.1	1.9
  C17:1 anteiso	3.1	3.4	1.9	2.5
Monounsaturated fatty acids:
  C15:1	2.7	2.8	3.0	4.2
  C16:1 w7c	4.3	6.8	7.4	9.5
  C16:1 w5c	1.0	1.1	tr	nd
Hydroxy fatty acids:
  C15:0 3-OH iso	2.2	6.2	4.0	3.5
  C15:0 3-OH anteiso	tr	9.8	7.9	10.6
  C15:0 3-OH	tr	1.5	1.3	0.9
  C16:0 3-OH iso	4.1	12.2	11.5	10.7
  C17:0 3-OH iso	tr	3.1	2.8	nd
  C17:0 3-OH anteiso	1.6	11.3	10.5	1.0
Other	nd	2.3	1.0	nd
footnote a: Values represent percentages of total fatty acids; tr, trace level detected (<1% of total fatty acids); nd, not detected.





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TABLE 49.  Whole-cell fatty acids of Gelidibacter speciesa
   G. algens	G. gilvus	G. mesophilus	G. salicanalis   
Characteristic
Growth on marine agar at 25°C	d (w)	+	+	+
Yeast extract requirement	−	+	+	−
Tolerance to NaCl at:
  2.0 M	d (w)	−	−	+
  2.5 M	−	−	−	+ (w)
Starch hydrolysis	+	−	+	−
Egg yolk reaction	−	−	+	−
Gelatin hydrolysis	d	−	+	+
Casein hydrolysis	d	−	−	+
Nitrate reduction to nitrate	d	−	−	−
Tyrosine decomposition	+	−	+ (w)	+
Enzyme activities:
  Arginine dihydrolase	−	−	−	+
  Esterase (Tween 80)	d	+	−	−
  Extracellular DNase	+	−	−	−
  Urease	−	−	−	+ (w)
  a-Galactosidase	−	+	−	+
  b-Galactosidase	−	+	−	+
  6-Phospho-b-galactosidase	−	+	−	+
  a-Glucosidase	+	+	+	−
  b-Glucosidase	+	+	+	−
  a-Fucosidase	−	+	−	+
  N-Acetyl-b-glucosaminidase	d	+	+	+
  Alkaline phosphatase	+	+	−	+
  Proline arylamidase	−	+	−	−
Acid production from d-glucose	+	+ (w)	+	+ (w)
Utilization of:
  N-Acetyl-d-glucosamine	d	+	−	+
  dl-Arabinose	−	+	−	−
  d-Mannose	−	−	+	−
  Maltose	d	+	+	+
  Sucrose	d	+	+	−
  Acetate	−	+	−	−
  Propionate	−	d	−	−
  l-Alanine	−	+	−	+ (w)
  l-Serine	−	d	−	+
DNA G+C content (mol%)	37	39	39–40	42
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction.





#####
TABLE 50.  Whole-cell fatty acid profiles of species of the genus Gillisiaa
   G. limnaea	G. mitskevichiae	G. illustrilutea	G. sandarakina	G. hiemivivida	G. myxillae   
Fatty acid
C15:0	−	4.4	4.3	4.3	4.3	−
C16:0	tr	−	1.7	tr	1.8	1.6
C14:0 iso	tr	1.2	tr	tr	1.3	−
C15:1 iso	9.2	11.8	14.6	13.2	3.0	8.9
C15:1 anteiso	2.5	2.4	17.6	12.9	13.1	2.3
C15:0 iso	7.2	7.5	3.2	3.2	3.5	16.6
C15:0 anteiso	9.7	5.1	10.2	9.1	19.5	12.5
C16:1 iso	3.0	6.0	3.8	6.2	4.2	−
C16:0 iso	7.4	9.3	14.4	15.8	2.7	6.2
C17:1 iso	7.3	4.0	2.2	3.4	1.8	3.6
C17:1 anteiso	7.7	2.1	3.3	3.0	4.7	3.5
C15:1	1.2	1.9	1.4	1.7	2.3	tr
C17:1	2.0	4.7	−	−	−	2.5
C15:0 iso 3-OH	tr	1.1	1.4	1.5	3.8	1.9
C15:0 anteiso 3-OH	−	−	9.9	8.6	14.6	−
C15:0 2-OH	4.0	2.4	−	−	−	3.8
C15:0 3-OH	−	−	−	tr	1.1	−
C16:0 iso 3-OH	4.3	7.2	4.9	7.0	8.9	4.9
C17:0 iso 3-OH	9.8	6.7	1.4	1.7	1.4	9.4
C17:0 2-OH	13.6	3.8	−	−	−	7.3
C17:0 3-OH	−	−	6.0	5.5	1.9	−
C17:0 anteiso 3-OH	−	−	1.6	1.2	tr	−
Summed feature 3b	8.4	11.1	2.8	4.4	4.0	7.7
footnote a: Data from: Bowman and Nichols (2005), Nedashkovskaya et al. (2005c), Van Trappen et al. (2004a), Lee et al. (2006b). Values are percentages of total fatty acids. tr, Trace amounts (<1.0% of total); −, not detected.
footnote b: Summed feature 3 comprises C15:0 iso 2-OH and/or C16:1 w7c.





#####
TABLE 51.  Differential characteristics of the genus Gillisia and other related taxa a
   Gillisia	Algibacter	Aquimarina	Bizionia	Formosa	Mesonia	Psychroflexus	Salegentibacter	Stanierella	Ulvibacter   
Characteristic
Pigments	Y/O	O	Y	Y	Y	Y	O	Y	O/R	Y/O
Flexirubins	−	−	+	−	−	−	−	−	−	+
Gliding motility	−	+	+	−	+	−	D	−	−	+
Catalase	+	+	+	+	+	+	+	+	−	+
Growth at 25°C	D	+	+	+	+	+	D	+	+	+
Requirement for sea salts	D	+	+	−	−	nd	D	−	+	+
Nitrate reduction	D	−	−	−	+	−	D	D	−	+
H2S production	−	−	−	nd	nd	+	−	+	+	−
Acid from d-glucose	D	+	−	−	nd	−	+	+	−	−
Hydrolysis of:
  Agar	D	+	−	−	−	−	−	−	+	−
  Gelatin	D	+	+	+	D	+	D	+	+	+
  Casein	D	−	+	+	nd	+	−	−	+	−
  Starch	D	+	+	+	D	−	+	+	−	−
  Esculin	D	nd	nd	−	nd	nd	D	+	nd	nd
  DNA	D	−	+	D	nd	−	+	+	+	−
DNA G+C content (mol%)	32–39	31–33	31–33	38–45	34	32–34	31–39	37–38	34	36–38
footnote a: Data from: Bowman and Nichols (2005), Ivanova et al. (2004), Nedashkovskaya et al. (2004c, d, 2005c, d, f), Van Trappen et al. (2004a), and Lee et al. (2006b). Symbols: +, 90% or more of the strains are positive; −, 10% or less of the strains are negative; D, different reactions in different species of the genus; Y, yellow; O, orange; R, red; nd, not determined.





#####
TABLE 52.  Differential characteristics of species of the genus Gillisia a
   G. limnaea	G. hiemivivida	G. illustrilutea	G. mitskevichiae	G. sandarakina	G. myxillae   
Characteristic
Pigments	Y	O	Y	Y	O	Y
Growth at 25°C	+	+	−	+	−	+
Growth without salt	+	−	+	−	−	−
Requirement for divalent cations	−	+	−	−	+	nd
Tolerance to NaCl:
  2.0 M	−	−	−	+	−	+
  2.5 M	−	−	−	+	−	−
Arginine dihydrolase	−	−	−	nd	−	−
Nitrate reduction to nitrite	−	−	−	−	+	−
Hydrolysis of:
  Gelatin	+	+	d	+	+	−
  Casein	−	−	−	+	−	+
  Starch	−	+	−	−	+	+
  Tween 80	−	+	−	+	+	−
  l-Tyrosine	−	+	d	nd	+	nd
  Esculin	+	−	−	nd	−	nd
  DNA	−	−	+	+	−	+
  Urea	−	+	−	+	−	−
Glutamate decarboxylase	+	+	d	nd	+	nd
a-Galactosidase	−	−	+	nd	−	−
Alkaline phosphatase	+	+	d	+	+	+
Sole carbon and energy sources:
  Glycogen	(+)	+	d	nd	−	−
  N-Acetyl-d-glucosamine	−	+	d	nd	−	−
  d-Arabinose	−	+	d	−	+	+
  d-Mannose	−	+	+	−	+	−
  Maltose	−	+	+	nd	−	−
  Sucrose	−	+	+	+	−	+
  l-Alanine	−	(+)	+	nd	−	−
DNA G+C content (mol%)	39	34	32	36	36	34
footnote a: Data from: Bowman and Nichols (2005), Nedashkovskaya et al. (2005c), Van Trappen et al. (2004a), and Lee et al. (2006b). Symbols: +, 90% or more of the strains are positive; (+), weak positive reaction for 90% or more of the strains; −, 10% or less of the strains are negative; d, 11–89% of the strains are positive; Y, yellow; O, orange; nd, not determined.





#####
TABLE 53.  Differential characteristics of Kordia algicida and phylogenetically most closely related genera in the family Flavobacteriaceae a,b
   Kordia	Aquimarina	Krokinobacter	Tenacibaculum	Polaribacter	Lutibacter	Dokdoniac   
Characteristic
Pigment	Y	V	Y	Y	V	Y	Y
Flexirubin reaction	−	D	−	−d	−	−	−
Cell shape:
  Rod	+	+	+	+	D	+	+
  Filament	−	D	nd	nd	D	−	+
Gliding motility	−	D	nd	D	−	−	−
Sea salts requirement	+	+	+	+	D	+	+
Growth at 4°C	+	D	−	D	+	+e	+
Growth at 25°C	+	+	+	+	D	+	+
Nitrate reduction	+	−	−	D	D	−	−
Acid from carbohydrates	−	D	−	nd	+	−	−
Enzyme activity:
  Catalase	−	D	+	+	+	+	+
  Oxidase	+	+	+	+	D	−	+
  Agarase	−	D	−	nd	nd	nd	−
  Amylase	+	D	−	D	+	+	−
  b-Galactosidase	−	D	+	nd	D	+	−
  Caseinase	+	+	+	+d	D	nd	+
  Esculinase	−	nd	nd	−	Df	+	+
  Gelatinase	+	+	+	D	D	+	−
DNA G+C content (mol%)	34	31–37.1	33–39	30–33.6	30–33.2	33.9	38
Isoprenoid quinone	MK-6	MK-6g	nd	MK-6	MK-6f	MK-6	MK-6
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different reactions occur in different taxa (species of a genus); w, weak reaction; nd, not determined; Y, yellow; V, variable color.
footnote b: Data from Sohn et al. (2004), Nedashkovskaya et al. (2005g, 2006f), Khan et al. (2006a), Jung et al. (2006), Gosink et al. (1998), Choi and Cho (2006), and Yoon et al. (2005a).
footnote c: Based on phylogenetic analysis, this genus should be reclassified in the same clade as the genus Krokinobacter.
footnote d: Except Tenacibaculum litoreum which has not been determined.
footnote e: Grows at 5°C.
footnote f: Except Polaribacter butkevichii which has not been determined.





#####
TABLE 54.  Phenotypic properties of the type strains of Leeuwenhoekiella species a,b
   L. marinoflava LMG 1345T	LMG 22550T L. aequorea	L. blandensis MED 217T   
Characteristic
Salinity range for growth (%)	0–15	0–15	0–17
Optimum salinity (%)	1–3	0–5	2–4
Temperature range for growth (°C)	4–37	4–37	10–41
Optimum temperature (°C)	21–23	23–25	28–30
Acid production from:
  l-Arabinose, cellobiose, l-fucose, d-lactose, maltose,	−	−	−
    melibiose, raffinose, l-rhamnose, l-sorbose
  d-Glucose, dl-xylose	−	−	+
  d-Galactose	+	+	−
  Sucrose	−	+	−
  N-Acetylglucosamine	−	−	−
  Glycerol	+	+	+
  Mannitol	−	+	−
  Adonitol, dulcitol, inositol, sorbitol	−	−	−
Utilization of mannitol	−	+	−
Susceptibility to:
  Benzylpenicillin	+	v	−
  Tetracycline	−	+	+
footnote a: Symbols: +, positive; −, negative; v, variable.
footnote b: Data are from Nedashkovskaya et al. (2005i) and Pinhassi et al. (2006).





#####
TABLE 55.  Whole-cell fatty acid profiles (%) of Maribacter species a
   M. sedimenticola KMM 3903T	M. aquivivus KMM 3949T	M.dokdonensis DSW-8T	KMM 3947T M. orientalis	KMM 3951T M. ulvicola   
Fatty acid
C13:1	0.7	1.1                            0.3	1.1
C14:0	0.5	1.0	0.9	0.5	0.9
C14:1 w5                                               1.0                                            0.9
C15:0 iso	20.5	12.3	19.7	10.6	13.6
C15:0 anteiso	1.2	1.3	0.3	2.3	1.9
C15:1 iso	16.9	13.6	16.1	10.1	18.9
C15:0	6.3	14.5	3.8	12.3	8.1
C15:1 w6c	1.7	4.8	0.6	2.5	1.6
C16:0 iso	1.1	0.7                            0.3	0.3
C16:0	1.0	0.5	1.3–1.4	1.2	1.0
C16:1 w7/C15:0 iso 2-OH	5.8	12.9	8.6	11.4	12.2
C17:1 iso w5c                                          1.4                                            1.2
C17:1 iso w9c	2.3	2.2	2.0	4.0	2.2
C17:1 w6c	0.5	1.7	0.2	1.3	0.5
C15:0 iso 3-OH	5.4	3.2	5.0	2.9	4.1
C15:0 3-OH	2.4	2.3	1.4	1.5	1.5
C16:0 iso 3-OH	1.7	2.5	1.1	2.1	1.7
C16:0 3-OH	2.2	2.9	5.4	3.0	3.7
C17:0 iso 3-OH	20.4	11.6	28.6	18.8	14.5
C18:1 iso                                                                             2.4               
footnote a: Data from Nedashkovskaya et al. (2004b) and Yoon et al. (2005b).





#####
TABLE 56.  Differential characteristics of Maribacter speciesa,b
   M. sedimenticola	M. aquivivus	M. dokdonensis	M. orientalis	M. ulvicola   
Characteristic
Nitrate reduction	+	+	−	−	−
b-Galactosidase	−	+	−	+	+
Growth in/at:
  6% NaCl	+	+	+	−	−
  32°C	+	−	+	+	+
Hydrolysis of:
  Agar	+	+	+	−	+
  Gelatin	+	+	−	+	−
  Starch	+	−	−	−	−
  Alginate	−	+	d	+	−
  DNA	−	+	d	−	−
  Tween 20	−	−	+	+	+
  Tween 80	+	+	+	−	+
Acid production from:
  Arabinose	+	−	+	+	−
  l-Fucose	+	−	nd	−	+
  Galactose, melibiose,	−	−	+	+	−
      xylose
  Cellobiose, glucose,	−	−	+	+	+
      lactose, maltose,
      sucrose
  Raffinose, d-mannitol	−	−	+	−	−
  Rhamnose	−	−	−	−	+
Utilization of:
  Arabinose	+	−	+	+	−
  Glucose, lactose,	−	+	+	+	+
      mannose, sucrose
Susceptibility to:
  Ampicillin	−	−	−	−	+
  Tetracycline	+	−	+	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; nd, not determined.
footnote b: Data from Nedashkovskaya et al. (2004b) and Yoon et al. (2005b).





#####
TABLE 57.  Phenotypic characteristics of Mesonia speciesa
   KMM 6059T M. mobilis	M. algae   
Characteristic
Gliding motility	+	−
Growth at 39°C	+	−
H2S production	−	+
Hydrolysis of casein and Tween 40	−	+
Acid production from d-glucose and maltose	+	−
Utilization of l-arabinose, d-glucose and d-mannose	+	−
Susceptibility to:
  Benzylpenicillin	+	−
  Carbenicillin and oleandomycin	−	+
DNA G+C content (mol%)	36.1	32–34
footnote a: Data are from Nedashkovskaya et al. (2003a) (for four strains of Mesonia algae) and Nedashkovskaya et al. (2006e).





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TABLE 58.  Differential characteristics of the genus Muricauda and other closely related genera of the family Flavobacteriaceae isolated from marine or marine-derived habitatsa
   Muricauda	Aequorivita	Arenibacter	Maribacter	Pibocella	Robiginitalea	Vitellibacter	Zobellia   
Character
Appendages	+	−	−	−	−	−	−	−
Cell length (µm)	1.1–2.7	0.5–20.0	3.0–5.0	0.8–10.0	1.6–2.3	1.6–5.6	3.0–10.0	1.2–8.0
Cell width (µm)	0.3–0.6	0.2–0.5	0.4–0.7	0.3–0.7	0.4–0.5	0.3–0.7b	0.3–0.5	0.3–0.5
Pigment color	Yellow to	Yellow–orange	Orange	Yellow–orange	Yellow	Orange	Yellow–orange	Yellow–
                                 golden yellow	orange–red
Flexirubin reaction	−	−	−	−	−	−	+	+
Gliding motility	−	−	−	+	+	−	−	+
Hydrolysis of:
  Gelatin	−	+	D	D	+	−	+	+
  Starch	−	D	−	D	+	+	−	D
  Esculin	+	D	na	na	na	+	na	na
  Cellulose	−c	−	−	na	−	−	−	−
  Agar	−c	−	−	D	−	na	−	+
  DNA	na	−	−	D	−	−	+	D
Production of:
  Indole	−	na	−	−	−	−	−	−
  H2S	−	−	D	−	−	na	−	−
Nitrate reduction	−	−	+	D	−	−	−	+
Strictly aerobic	D	+	+	+	+	+	+	+
Facultatively anaerobic	D	−	−	−	−	−	−	D
Optimum temperature	20–37	20	28–30	21–30	21–23	30	28	20–35
    (°C)
Highest NaCl	9	6–10	6–10	4–10	13	10	6	6–10d
    concentration
    tolerated (%)
Major fatty acids (%):
  C15:0 iso	14.7–23.7	7.6–17	8.5–17	12–21	8.7	24–28	69	17–23
  C15:1 iso	19.5–21.6	8.9–13	14–19	10–19	12	14–21	2.4	8.8–15
  C17:1 iso 3-OH	17.3–20.9	0–4.5	0–6	11–29	5.6	25–27	0.8	15–26
DNA G+C content	41–45	33–39	37–40	35–39	36	55–56	41	36–43
    (mol%)
footnote a: +, Positive reaction; −, negative reaction; na, no data available; D, different reactions in different species. All genera are positive for catalase and oxidase.
footnote b: Cells in stationary phase are coccoid, 0.6–1.2 µm in diameter.
footnote c: L. Berthe-Corti, unpublished data.
footnote d: No data for Zobellia uliginosa available.





#####
TABLE 59.  Features that differentiate the type strains of the species of the genus Myroidesa
   M. odoratus	M. odoratimimus	M. pelagicus   
Characteristic
Cell length (µm)	11–12	3.5–4.0	0.5–1.0
Colony color	Yellow	Pale yellow	Yellow to
                                                                            orange
NaCl tolerance for growth	0–5	0–6	0–9
    (%, w/v)
pH range for growth	6–9	6–9	5–9
Catalase	+	+	Weak
Urease	+	+	−
Esterase (C4), esterase	+	+	−
    lipase (C8)
Utilization of:b
  l-Histidine	+	+	−
  a-Hydroxybutyric acid	+	−	+
  Succinamic acid	+	Weak	+
  Urocanic acid	+	+	−
Nitrite reduction	+c	+c	−
footnote a: Data taken from Yoon et al. (2006a).
footnote b: Using the Biolog system.
footnote c: Nitrite is characteristically reduced, but not nitrate (Vancanneyt et al., 1996).





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TABLE 60.  Main differential characteristics of Ornithobacterium rhinotracheale and other bird pathogens of the family Flavobacteriaceaea
   Ornithobacterium rhinotracheale	Chryseobacterium meningosepticum	Coenonia anatina	anatipestifer Riemerella	Riemerella columbina   
Characteristic
Aerobic growth on blood agar	−	+	−	+	+
Growth on MacConkey agar	−	+	−	−	−
Colony pigmentation	−	+	−	−	+
Catalase	−	+	+	+	+
Urease	d	d	−	d	d
Indole production	−	d	−	d	−
Esculin hydrolysis (b-d-glucosidase)b	−	+	+	−	+
Gelatinase	−	+	−	+	+
Hyaluronidasec	+	nd	+	−	−
b-d-Galactosidaseb	+	−	+	−	−
a-d-Glucosidased	+	+	+	+	+
N-Acetyl-b-glucosaminidasec	+	−	+	−	−
a-l-Fucosidased	−	−	+	−	−
Utilization of carbon sources for growthb	−	+	−	−	−
Host spectrum	Birds	Humans and birds	Anatine birds	Birds and pigs	Pigeon
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; nd, not determined.
footnote b: API 20NE test results.
footnote c: Identical to the chondroitin sulfatase test results.
footnote d: API ZYM test results.





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TABLE 61.  Nutritional, physiological, and genotypic properties of Polaribacter speciesa,b
   P. filamentus	P. butkevichii	P. dokdonensis	P. franzmannii	P. glomeratus	P. irgensii   
Characteristic
Cell morphology	Filamentous	Rods	Rods	Irregular rods	Curved rods	Filamentous
Cell diameter (µm)	0.5–1.2	0.4–0.6	0.4–0.6	0.8–1.6	0.4–0.6	0.25–0.5
Cell length (µm)	1.6–32	0.6–2.0	0.8–5.0	4–16	0.6–2.0	0.8–48
Coil formation	−	+	−	−	+	−
Coccoid cells in ageing cultures	+	−	+	+	−	+
Motility	−	−	−	−	−	−
Gas vesicles	+	−	−	+	−	+
Utilization as a carbon source:
  Yeast extract	+	+	na	+	+	+
  Casamino acids	+	+	−	+	+	+
  dl-Malate	−	+	−	−	−	+
  Sucrose	−	+	−	−	+	−
  l-Glutamate	+	+	−	−	+	−
  Succinate	−	+	na	−	−	−
  Glycerol	+	+	−	+	−	−
  N-Acetylglucosamine	−	−	na	+	−	−
Growth on various solid media:
  Nutrient agar + 2.5% NaCl	+	na	−	−	−	−
  Trypticase soy agar	−	+	−	−	+	−
  Marine agar 2216 (Difco)	+	−c	na	+	+	+
  Modified seawater cytophaga medium	+	na	na	+	+	+
Acid production from:
  dl-Arabinose	+	−	−	−	−	−
  d-Ribose	ng	na	na	ng	−	−
  d-Xylose	−	+	−	ng	−c	−
  l-Rhamnose	+	na	−	ng	+c	ng
  d-Fructose	−	na	+	+	−	ng
  d-Glucose, d-mannose	+	+	na	+	+c	+
Macromolecule hydrolysis:
  Esculin	+	na	−	+	−	−
  Starch	w	+	+	w	+	w
  Gelatin	w	+	−	+	+	−
Biochemical tests:
  Urease	−	−	na	−	−	−
  b-Galactosidase	−	+	na	+	−	−
  Oxidase	−	+	na	+	+	w
  Catalase	+	w	na	+	w	+
  Nitrate reduction	−	−	na	−	+c	−
Growth at:
  4°C, 10°C	+	na	+	+	+	+
  15°C	+	na	+	−	+	−
  19°C	w	na	+	−	+	−
  21°C	−	+	+	−	+	−
  25°C	−	+	+	−	−	−
Absorbance wavelength	451, 475, 506	na	448–449, 472	451, 506	451, 476, 505	450, 475, 506
    of ethanolic extracts (nm)
DNA G+C content (mol%)	32 ± 1	32.4	30	32 ± 1	33.2	31
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak positive reaction; na, not available; ng, no growth.
footnote b: Data from Gosink et al. (1998); Larkin and Borrall (1984); McGuire et al. (1987); Irgens et al. (1989); Nedashkovskaya et al. (2005g); Yoon et al. (2006e).
footnote c: Differs among various studies.





#####
TABLE 62.  Fatty acid composition (%) of type strains of selected Polaribacter speciesa,b
   P. filamentus	P. butkevichii	P. dokdonensis	P. franzmannii	P. irgensii   
Fatty acid
13:0 iso	5	16	5	5	2
14:0 iso	nd	8	1	nd	nd
15:1 iso G	12	nd	15	11	6
15:1 iso I/H/13:0 3-OH	6	nd	nd	nd	nd
15:0	nd	8	2	nd	nd
15:0 iso	22	13	17	9	12
15:0 anteiso	6	nd	nd	4	6
15:1 w6c	9	nd	5	9	3
16:1 w7c	4	nd	7	9	2
15:0 iso 3-OH	22	12	14	17	38
15:0 3-OH	2	7	4	7	10
15:0 D6	nd	8	nd	nd	nd
footnote a: Growth conditions varied among strains; fatty acid values less than 1% are not reported.
footnote b: nd, Not detected.





#####
TABLE 63.  Differential characteristics of Psychroflexus speciesa
Characteristic	P. torquis	P. gondwanensis	P. tropicus
Morphology	Rods, coiled filaments	Rods	Rods
Gliding motility	+	−	−
Salinity range for growth (%)	1.5–6	0–15	1–20
Optimum salinity for growth (%)	3	5	7.5–10
Requirement for divalent cations in seawater	+	−	−
Temperature growth range (°C)	<0 to 15–20	0–30	4–43
Esculin hydrolysis	−	+	−
Extracellular Dnase	+	+	−
Gelatin hydrolysis	−	d	−
Esterase (Tween 80)	+	+	−
Urease	−	d	nd
Oxidative acid production from:
  l-Arabinose	−	+	−
  d-Fructose	−	−	+
  d-Glucose	d (w)	+	−
  d-Mannose	+	+	−
  d-Xylose	−	+	−
  Cellobiose	−	+	−
  Maltose	d (w)	+	−
  d-Arabitol	−	−	+
  d-Mannitol	−	−	+
  d-Sorbitol	−	−	+
  Glycerol	d	−	−
DNA G+C content (mol%)	33 (Tm), 35 (genome)	36	35
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; nd, not determined.





#####
TABLE 64.  Whole-cell fatty acid composition (%) present in Psychroflexus species cultivated on marine agar 2216 at 15°Ca
   P. torquis	P. gondwanensis	P. tropicus   
Fatty acid
Saturated fatty acids:
  C14:0	tr	tr	−
  C15:0	4.2 (0.6)	1.9 (0.8)	tr
  C16:0	tr	tr	−
  C17:0	−	tr	−
  C18:0	tr	tr	−
Branched chain fatty acids:
  C13:0 iso	tr	1.4 (0.4)	tr
  C14:1 iso	−	2.8 (0.3)	−
  C14:0 iso	1.0 (0.2)	4.8 (0.8)	2.7
  C15:1 w10c iso	tr	2.2 (1.0)	11.8
  C15:1 w10c anteiso	16.9 (1.8)	18.4 (2.5)	12.9
  C15:0 iso	1.1 (0.3)	2.1 (0.5)	16.7
  C15:0 anteiso	35.2 (4.4)	23.0 (2.7)	19.3
  C16:1 iso	tr	tr	−
  C16:0 iso	6.0 (1.2)	10.9 (0.3)	3.4
  C17:0 iso	tr	tr	−
Hydroxy fatty acids:
  C14:0 3-OH iso	−	tr	tr
  C15:0 3-OH iso	tr	tr	2.9
  C15:0 3-OH anteiso	tr	tr	−
  C15:0 3-OH	2.5 (0.7)	tr	2.8
  C16:0 3-OH iso	15.4 (1.0)	18.5 (1.6)	10.1
  C16:0 3-OH	1.2 (1.2)	tr	tr
  C17:0 3-OH iso	tr	tr	10.0
  C17:0 3-OH anteiso	10.9 (3.4)	6.6 (0.8)	−
  C17:0 3-OH	tr	tr	−
  C18:0 3-OH iso	−	tr	−
Polyunsaturated fatty acids:
  C20:4 w6c	2.1 (1.2)	−	−
  C20:5 w3c	4.9 (3.0)	−	−
footnote a: Values represent the mean percentages of the total fatty acids (values in paren- theses are standard deviations); tr, trace level detected (<1% of total fatty acids); −, not detected.





#####
TABLE 65.  Distinguishing characteristics of Salegentibacter speciesa
   S. salegens	S. holothuriorum	S. mishustinae	S. flavus	S. agarivorans	S. catena   
Characteristic
Cell diameter (µm)	0.5–0.8	0.5–0.7	0.5–0.7	0.5–0.7	0.5–0.7	0.5–0.8
Cell length (µm)	1.2–11.5	2.7–5.3	2.5–5.1	2.5–4.0	2.0–4.7	2.0–6.0
Gliding motility	−	−	−	−	+	−
NaCl growth range (%)	0–20	1–8	1–18	1–10	1–18	1–10
Temperature growth range	2–34	4–37	4–36	10–34	4–41	15–42
    (°C)
Oxidase	+	+	+	+	+	−
DNase	+	+	−	nd	+	−
b-Galactosidase	+	+	+	nd	+	−
Nitrate reduction to nitrite	+	−	−	−	+	−
Agar hydrolysis	−	−	−	−	+	−
Casein hydrolysis	−	−	+	−	−	+
Urease activity	d	−	−	+	−	−
Utilization of:
  Lactose	d	+	+	−	+	−
  Sucrose	d	−	+	−	+	−
  d-Glucose	+	+	+	−	+	+
  d-Mannose	d	+	+	nd	+	−
  l-Arabinose	−	−	−	−	+	−
  Maltose	+	+	+	nd	+	−
Production of acid from:
  l-Arabinose	d	−	−	−	+	−
  Lactose	d	+	−	nd	+	−
  d-Glucose	d	+	−	nd	+	+
  Sucrose	d	−	+	nd	+	−
  d-Galactose	+	+	−	nd	+	−
  Cellobiose	−	−	−	nd	+                   
  dl-Xylose	−	−	−	−	+	−
  l-Fucose	−	+	−	nd	+	−
  Raffinose	−	−	+	nd	+	−
  N-Acetylglucosamine	−	+	−	nd	+                   
DNA G+C content (mol%)	37–38	37	37–38	40	39	44
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; nd, not determined.





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TABLE 66.  Whole-cell fatty acid composition (%) of some Salegentibacter species cultivated on marine 2216 agar at 20–30°Ca
   S. salegens	S. agarivorans	S. catena	S. mishustinae   
Fatty acid
Saturated fatty acids:
  C15:0	7.6	5.6	10.4	6.7
  C16:0	−	−	4.3	1.8
  C18:0	−	−	2.6	1.3
Branched-chain fatty acids:
  C14:0 iso	−	−	2.0	−
  C15:1 iso	17.7	12.1	5.0	12.3
  C15:1 anteiso	3.5	1.9	1.3	1.3
  C15:0 iso	8.5	12.3	6.8	12.1
  C15:0 anteiso	8.5	7.1	6.4	7.9
  C16:1 iso	2.6	1.5	2.8	1.9
  C16:0 iso	3.1	2.8	13.5	4.6
  C17:1 iso	2.0	2.5	2.3	2.2
  C17:1 anteiso	−	−	2.3	−
Monounsaturated straight-chain fatty acids:
  C15:1 w6c	5.7	2.3	2.6	2.4
  Summed feature 3	6.1	12.2	6.3	7.9
    (C16:1 w7c/C15:0 2-OH iso)
  C17:1 w6c	4.1	3.8	2.4	3.5
  C17:1 w8c	−	−	1.5	−
  C18:1 w7c	−	−	1.3	−
Hydroxy fatty acids:
  C15:0 3-OH iso	2.5	3.6	1.2	2.9
  C15:0 3-OH	3.9	2.3	1.2	2.1
  C15:0 2-OH	2.4	3.5	1.8	2.6
  C16:0 3-OH iso	5.9	3.9	3.6	4.7
  C16:0 3-OH	−	1.3	−	0.5
  C17:0 3-OH iso	5.9	9.8	5.2	8.6
  C17:0 2-OH	4.7	4.5	5.0	3.1
footnote a: −, Not detected or at a level below 1% total fatty acid content.





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TABLE 67.  Characters useful for differentiation of the species of Sejongia a
   S. antarctica	S. jeonii   
Characteristic
Growth at 30°C	−	+
Elastinase	−	+
Lecithinase	w	+
l-Tyrosine hydrolysis	del	−
Fermentative acid production from d-mannose	−	+
C15:0 anteiso (% of total fatty acids)	15	24
C17:1 iso w9c (% of total fatty acids)	21	9
DNA G+C content (mol%)	34	36
footnote a: Symbols: +, positive; −, negative; w, weak; del, delayed.





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TABLE 68.  Other characteristics of Sejongia speciesa
Characteristic	S. antarctica	S. jeonii
Yellow pigment	+	+
Flexirubin production, Congo red adsorption, NaCl requirement, growth on cetrimide/	−	−
     MacConkey agars, nitrate and nitrite reduction, H2S production, alkaline reaction on
     Christensen’s citrate
Relation to oxygen	Aerobic	Aerobic
Temperature range (optimum) (°C)	4–28 (19)	4–31 (22)
Growth on R2A/AOA/NA/TSA	+	+
Catalase, oxidase	+	+
Indole production	+	+
Amylase, caseinase, esculinase, DNase, gelatinase, l-phenylalanine deaminase, Tweenase	+	+
Agarase, alginase, arginine dihydrolase, b-galactosidase, cellulase, chitinase, pectinase, urease	−	−
API ZYM results:
   Alkaline phosphatase, esterase lipase (C8), leucine arylamidase, valine arylamidase, acid	+	+
      phosphatase, naphthol-AS-BI-phosphohydrolase, a-glucosidase
   Esterase (C4), lipase (C14), cystine arylamidase, trypsin, a-chymotrypsin, a-galactosidase,	–	–
      b-galactosidase, b-glucuronidase, b-glucosidase, N-acetyl-b-glucosaminidase, a-mannosidase,
      a-fucosidase
Oxidative acid production from:
   d-Glucose, maltose	+	+
   l-Arabinose, d-cellobiose, d-fructose, lactose, d-mannitol, d-raffinose, l-rhamnose, d-salicin,	–	–
      sucrose, d-trehalose, d-xylose
Fermentative acid production from:
   d-Glucose, maltose, starch, glycogen	+	+
   Glycerol, erythritol, d-arabinose, l-arabinose, d-ribose, d-xylose, l-xylose, d-adonitol, methyl b-d-	–	–
      xylopyranoside, d-galactose, d-fructose, l-sorbose, l-rhamnose, dulcitol, inositol, d-mannitol,
      d-sorbitol, methyl a-d-mannopyranoside, methyl a-d-glucopyranoside, N-acetylglucosamine,
      amygdalin, arbutin, esculin ferric citrate, salicin, cellobiose, d-lactose (bovine origin),
      melibiose, sucrose, trehalose, inulin, melezitose, raffinose, xylitol, gentiobiose, turanose,
      d-lyxose, tagatose, d-fucose, l-fucose, d-arabitol, l-arabitol, potassium gluconate, potassium
      2-ketogluconate, potassium 5-ketogluconate
Major fatty acids	C15:0 iso, C15:0 anteiso,	C15:0 iso, C15:0 anteiso
                                                                                                               C17:1 iso w9c
Isoprenoid quinone	MK-6	MK-6
footnote a: Symbols: +, positive; −, negative.





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TABLE 69.  Phenotypic characteristics that distinguish the species of Susbsaximicrobiuma
Phenotypic characteristic	S. wynnwilliamsii	S. saxinquilinus
Pigment of cell mass	Orange or	Orange
                                      yellow−gold
Growth on marine agar	d	−
    2216 at 25°C
Arginine dihydrolase activity	−	+
Casein hydrolysis	d (w)	+
l-Tyrosine hydrolysis	+	−
DNA hydrolysis	−	+
Glutamate decarboxylase	d	−
    activity
b-Glucosidase activity	d	+
Growth on d-mannose	−	+
Growth on sucrose	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction.





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TABLE 70.  Differential characteristics of the genus Tenacibaculum and related generaa
   Tenacibaculum	Polaribacter	Lutibacter   
Characteristic
Cell morphology	Rods	Pleomorphic rods	Rods
Cell mass color	Pale to bright yellow	Salmon to orange	Yellow
Motility by gliding	+	−	−
Oxidase	+	d	−
Growth at 25°C	+	−	+
Growth at pH 6	+	nd	−
Degradation of casein	+	−	nd
Growth on pyruvate	−	−	+
Growth on succinate	−	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; nd, not determined.





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TABLE 71.  Differential characteristics of species of the genus Tenacibaculuma,b
   T. maritimum	T. aestuarii	T. amylolyticum	T. litoreum	T. lutimaris	T. mesophilum	T. ovolyticum	T. skagerrakense   
Characteristic
Cell size (µm)	2–30 × 0.5	2–3.5 × 0.3	2–5 × 0.4	2–35 × 0.3–0.5	2–10 × 0.5	1.5–10 × 0.5	2–20 × 0.5	2–15 × 0.5
Gliding motility	+	+	+	+	+	+	+	−
Growth temperature (°C)	15–34	9–41	20–35	5–40	10–39	15–40	4–25	10–40
Sea salt requirement	+	−	+	−	−	−	+	+
Degradation of:
  Starch	−	−	+	+	−	−	−	+
  Gelatin	−	+	+	+	+	+	+	nd
  Tween 80	+	+	+	+	−	+	+	−
Nitrate reduction	+	−	w	+	v	−	+	+
Growth on:
  Aspartate	−	nd	−	−	−	+	−	+
  Proline	−	−	+	+	−	+	−	+
  Glutamate	w	−	+	−	−	+	−	+
  l-Leucine	−	nd	−	−	−	−	−	w
  Sucrose	−	−	−	−	nd	−	−	+
DNA G+C content (mol%)	31.3–32.5	33.6	30.9	30	32.3–32.8	31.6–32.0	30.3–32.0	35.2
footnote a: Symbols: +, >85% positive; −, 0–15% positive; v, variable; w, weak reaction; nd, not determined.
footnote b: Data from Wakabayashi et al. (1986), Hansen et al. (1992), Suzuki et al. (2001), Frette et al. (2004), Yoon et al. (2005c), Choi et al. (2006), and Jung et al. (2006).





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TABLE 72.  Differential biochemical characteristics of Wautersiella falsenii genomovars 1 and 2, Empedobacter brevis, and Weeksella virosaa,b
   Wautersiella falsenii genomovar 1	Wautersiella falsenii genomovar 2	Empedobacter brevis	Weeksella virosa   
Characteristic
Esculin hydrolysis, 4 h	+	−	−	−
Galacturonate alkalinization	+	−	−	−
Gelatin hydrolysis, 24 h	+	−	+	+
b-Galactosidase (ONPG)	−	d	−	−
Casein hydrolysis within 8 h	−	−	+	−
Urease	+	+	−	−
Colistin resistance	+	+	+	−
Acid from glucose and maltose	+	+	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Data from Kämpfer et al. (2006).





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TABLE 73.  Long-chain fatty acid composition of Wautersiella falsenii genomovars 1 and 2, Empedobacter brevis, and Weeksella virosaa,b
   Wautersiella falsenii genomovar 1	Wautersiella falsenii genomovar 2	Empedobacter brevis	Weeksella virosa   
Fatty acid
Unknown 11.543c	1.25 ± 0.15	0.88 ± 0.45	nd	nd
C13:0 iso	tr	nd	tr	1
C13:1 AT 12–13	1.16 ± 0.31	1.4 ± 0.43	nd	nd
C14:1 w5c	tr	tr	nd	nd
C14:0	1.38 ± 0.21	1.1 ± 0.1	nd	tr
C14:0 2-OH	tr	tr	nd	nd
Unknown 13.566c	4.24 ± 1.4	6.55 ± 2.21	1.9 ± 1.4	2
C15:0 iso	31.62 ± 0.86	25.83 ± 1.8	23.6 ± 2.2	46
C15:0 iso 2-OH	nd	nd	nd	10
C15:0 iso 3-OH	8.2 ± 2.0	5.58 ± 0.58	4.8 ± 0.7	5
C15:0 anteiso	nd	nd	tr	nd
C15:0	tr	tr	nd	nd
C15:1 w6c	tr	tr	nd	nd
C16:0	3.2 ± 1.36	4.98 ± 0.73	3.8 ± 0.4	4
C16:0 iso	nd	nd	nd	1
C16:0 3-OH	4.58 ± 0.95	3.05 ± 0.5	3.6 ± 0.7	1
C16:0 iso 3-OH	0.96 ± 0.16	1.23 ± 0.38	tr	nd
C16:1 w5c	4.74 ± 1.03	5.55 ± 0.77	nd	1
Unknown 16.580c	1.24 ± 0.24	1.5 ± 0.07	1.4 ± 0.1	nd
C17:0 2-OH	tr	tr	tr	nd
C17:0 iso	1.1 ± 0.45	1.23 ± 0.48	tr	3
C17:0 iso 3-OH	13.32 ± 1.67	13.85 ± 1.86	17.1 ± 2.1	7
C17:1 iso w8c	nd	nd	nd	5
C17:1 iso w9c	1.22 ± 0.31	2.3 ± 0.47	3.9 ± 0.5	nd
C17:1 iso w12t	nd	nd	nd	8
C18:0	nd	nd	nd	1
C18:1 w9c	nd	nd	nd	1
C18:2	nd	nd	nd	2
Summed features:d	nd	nd	nd	nd
  1	1.78 ± 0.19	0.83 ± 0.28	nd	nd
  2	tr	tr	nd	nd
  4	13.96 ± 2.65	15.35 ± 1.99	19.4 ± 1.6	nd
  5	3.44 ± 0.44	6.1 ± 0.39	6.7 ± 0.8	nd
footnote a: Fatty acid percentages amounting to less than 1% of the total fatty acids in all strains were not included. Means ± SD are given; tr, trace (less than 1.0%); nd, not detected.
footnote b: Data from Kämpfer et al. (2006).
footnote c: Unknown fatty acid; numbers indicate equivalent chain-length.
footnote d: Fatty acids that could not be separated by GC using the Microbial Identification System (Microbial ID) software were considered summed features. Summed fea- ture 1 contains C15:1 iso H and/or C13:0 3-OH; summed feature 2 contains C16:1 iso I and/or C14:0 3-OH; summed feature 4 contains C15:0 iso 2-OH and/or C16:1 w7t; and summed feature 5 contains C17:1 iso I and/or C17:1 anteiso B.





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TABLE 74.  Differential features of Winogradskyella speciesa,b
   W. thalassocola	W. epiphytica	W. eximia	W. poriferorum   
Characteristic
H2S production	−	−	+	−
Acetoin production	−	−	−	+
Degradation of:
  Agar	+	+	+	−
  Casein, starch	−	−	+	−
  Tween 20	−	+	+	+
  Tween 80	−	+	−	+
  DNA	−	+	−	+
Growth at/in:
  37°C	−	+	−	+
  44°C	−	−	−	+
  8% NaCl	+	+	−	−
Acid formation from:
  d-Glucose, maltose	+	−	+	−
  Cellobiose	+	−	−	−
  Sucrose, mannitol	−	−	+	−
Utilization of:
  d-Glucose, d-mannose	+	−	+	−
Susceptibility to:
  Ampicillin	−	+	−	+
  Benzylpenicillin,	−	−	−	+
    streptomycin
  Oleandomycin	+	+	−	nd
  Tetracycline	−	+	+	+
DNA G+C content (mol%)	34.6	35.2	36.1	32.8
footnote a: Symbols: +, >85% positive; −, 0–15% positive; nd, not determined.
footnote b: Data are taken from Nedashkovskaya et al. (2005a) and Lau et al. (2005a).





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TABLE 75.  Whole-cell fatty acid composition of Zobellia speciesa
   Z. galactanivorans	Z. amurskyensis	Z. laminariae	Z. russellii	Z. uliginosa   
Characteristic
Growth in/at:
  8% NaCl	+	−	−	+	−
  10% NaCl	−	−	−	+	−
  32°C	+	+	−	+	+
  37°C	+	−	−	+	+
  42°C	+	−	−	−	+
Hydrolysis of:
  Casein	+	−	−	−	+
  Starch	+	+	−	+	+
  Alginate	+	+	−	+	+
  Chitin	−	−	−	−	+
  DNA	−	+	−	+	+
  Tween 20	+	+	−	+	−
  Tween 40	−	−	+	+	−
  Tween 80	−	+	−	+	+
Acid from:
  l-Arabinose, d-cellobiose	+	−	+	+	−
  d-Glucose, l-rhamnose	−	+	+	+	−
  Maltose	+	+	+	+	−
  Raffinose	−	−	+	−	−
  Sucrose	−	+	+	+	+
  l-Xylose	−	−	−	+	−
  Mannitol	−	−	+	+	−
Susceptibility to:
  Ampicillin, benzylpenicillin	−	−	−	−	+
  Streptomycin	−	+	−	−	−
  Tetracycline	−	−	−	+	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: Data are taken from: Barbeyron et al. (2001), Bowman (2000), Bruns et al. (2001), Cho and Giovannoni (2004), Nedashkovskaya et al. (2004f), Reichenbach (1989a), Yoon et al. (2005b), and ZoBell and Upham (1944).





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TABLE 76.  Differential phenotypic characteristics of Zobellia speciesa,b
   Z. galactanivorans DsijT	Z. amurskyensis KMM 3526T	Z. laminariae KMM 3676T	Z. russellii KMM 3677T	Z. uliginosa CIP 104808T   
Fatty acid
Straight-chain:
  C14:0	tr	1.0	tr	tr	nd
  C15:0	7.5	14.4	12.5	11.0	10.2
  C15:0 3-OH	nd	tr	nd	nd	nd
  C15:1 w6c	1.1	3.2	2.7	1.7	1.4
  C16:0	2.2	1.0	tr	2.4	2.6
  C16:0 3-OH	3.0	2.4	2.6	4.9	2.9
  C17:1 w6c	nd	1.2	1.0	nd	nd
  C18:1 w6c	nd	0.7	1.1	nd	nd
Branched:
  C15:0 iso	21.1	22.5	16.8	20.1	21.9
  C15:0 iso 3-OH	8.3	4.6	6.1	5.9	6.7
  C15:0 anteiso	1.8	1.0	1.0	nd	1.4
  C15:1 iso	8.8	10.4	12.3	14.9	12.0
  C17:0 iso 3-OH	23.7	15.1	22.4	19.7	25.9
  C17:1 iso w9	5.1	3.8	3.1	2.4	3.6
Summed feature 3b	14.5	15.5	14.9	14.3	9.9
footnote a: Data are taken from Nedashkovskaya et al. (2004f). Those fatty acids for which the mean amount for all taxa was less than 1% are not given; nd, not detected; tr, trace.
footnote b: Summed feature 3 consists of one or more of the following fatty acids which could not be separated by the Microbial Identification system: C16:1 w7c, C16:1 w7t, and C15:0 iso 2-OH.





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TABLE 81.  Characteristics differentiating the type strains of the species of Chitinophaga a,b
   C. pinensis ACM 2034	C. arvensicola IAM 12650	C. filiformis NBRC 150656	C. ginsengisegetis Gsoil 040	C. ginsengisoli Gsoil 052	C. japonensis NBRC 16041	C. sancti NBRC 15057	C. skermanii CC-SG1B	C. terrae KP01   
Characteristic
Cell length (µm)	<40	0.6–4	30–80	1.1–1.3	1.2–1.6	2–18	2–15	1–2	0.6–0.8
Gliding motility	+	+/−c	+	−	−	+	+	−	−
Filamentous shape	+	−	+	−	−	+	+	−	−
Catalase	+	+	−	−	+	+	−	+	+
Urease	+	−	nd	+	+	nd	nd	−	−
Gelatin liquefaction	+	−	+	+	+	+	+	+	−
Chitin degradation	+	−	+	−	+	−	−	nd	−
Growth at 37°C	+	−	+	+	+	+	−	+	+
Maximum NaCl concentration (%, w/v)	nd	2	0.3	2	<1	2	1	nd	nd
DNA G+C content (mol%)	45	46	45	47	48	50	43	41	46
footnote a: Symbols: +, positive; −, negative; nd, not determined.
footnote b: Data from Kämpfer et al. (2006), Xie and Yokota (2006), Takeuchi and Yokota (1992), Oyaizu et al. (1982), Kim and Jung (2007), and Lee et al. (2007).
footnote c: Kämpfer et al. (2006) reported no gliding motility for IAM 12650T; Pankratov et al. (2006) reported gliding motility for DSM 3695T.





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TABLE 82.  Assimilation of carbon sources by the type strains of the species of Chitinophaga a,b
   ACM 2034 C. pinensis	C. arvensicola IAM 12650	NBRC 150656 C. filiformis	C. ginsengisegetis Gsoil 040	C. ginsengisoli Gsoil 052	NBRC 16041 C. japonensis	C. sancti NBRC 15057	C. skermanii CC-SG1B	C. terrae KP01   
Carbon source
N-Acetyl-d-glucosamine	+	+	−	+	+	+	−	+	+
Adonitol	−	−	−	nd	nd	+	−	−	nd
l-Arabinose	+	+c	−	+	+	+	+c	−	+
d-Galactose	+	−	−	nd	nd	+	−	−	nd
Gluconate	−	−	−	+c	+c	−	+c	−	−
Maltitol	+d	−	+c	nd	nd	+c	−	−	nd
d-Mannose, d-maltose	+	+	+	+	+	+	−	+	+
a-d-Melibiose	−	+	+b	+	+	+	+d	+b	+
l-Rhamnose	+c	+	−	+	+c	+	−	−	+
d-Ribose	−	+	−	−	−	−	−	−	−
Sucrose	+c	+c	+	+	+	+	−	−	+
d-Trehalose	+	+c	+	nd	nd	+	−	+d	nd
d-Xylose	+c	+	+	nd	nd	+	−	−	nd
footnote a: Symbols: +, positive; −, negative; nd, not determined.
footnote b: Data from Kämpfer et al. (2006), Kim and Jung (2007), and Lee et al. (2007).
footnote c: Positive after 7 d.
footnote d: Positive after 14 d.





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TABLE 83.  Characteristics differentiating the species of the genus Terrimonas a,b
Characteristic	T. ferrug inea	T. lutea
Colony pigmentation:
  Salmon-red	+	−
  Yellow	−	+
Acid production from:
  Rhamnose, melibiose	+	−
  Raffinose, sucrose, galactose, fructose	−	+
Assimilation of:
  Arabinose, trehalose	−	+
  d-Xylose	+	−
  Methyl-a-d-mannoside, N-acetylglucosamine, melibiose, sucrose, gentiobiose	−	+
  Starch, glycogen	+	−
Enzymic activities (API ZYM system):
  b-Galactosidase, a-chymotrypsin	+	−
  a-Fucosidase	w	−
footnote a: Symbols: +, 90% or more percent of strains are positive; –, 90% or more of strains are negative; w, weak reaction.
footnote b: Data taken from Xie and Yokota (2006).





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TABLE 84.  Distinguishing characteristics for genera of the family Saprospiraceae a,b
Characteristic	Saprospira	Aureispira	Haliscomenobacter	Lewinella
Helical filaments	+	+	−	−
Sheaths	−	−	+	+
Gliding motility	+	+	−	+
Seawater required for growth	D	+	−	+
Starch hydrolysis	−	−	+	−
Trypsin activity	+	D	nr	nr
Acid phosphatase, naphthol-AS-BI-phosphohydrolase	−	+	nr	nr
Major polyamine:
  Spermidine	−	+	+	nr
  Agmatine	+	−	−	nr
Habitat:
  Freshwater, wastewater, sewage	D	−	+	−
  Marine environments	D	+	−	+
DNA G+C content (mol%)	33–48c	38–39	49	45–53d
footnote a: Symbols: +, 90% or more of strains are positive, –, 10% or less of strains are positive; D, different reactions in different species; nr, not reported or not applicable.
footnote b: Data from Hamana and Nakagawa (2001), Hosoya et al. (2007, 2006), Reichenbach (1989), and Sly et al. (1998).
footnote c: The G+C content of the type species is 46–48 mol%.
footnote d: The G+C content of the type species is 45 mol%.





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TABLE 85.  Characteristics that differentiate the genus Haliscomenobacter from Saprospira grandis and the genus Lewinella a,b
Characteristic	Haliscomenobacter	S. grandis	Lewinella
Length of cells (mm)	3–5	1–5.5	2–3
Diameter of filaments (mm)	0.4–0.5	0.8–1.2	0.5–1.5
Length of filaments (mm)	10–300	6–500	5–150
Gliding motility	−	−	+
Seawater as source of essential growth factors	−	+	+
Starch degraded	+	−	−
Predominant cellular polyamine	Spermidine	Agmatine	Spermidine
Color of cell mass	Pink	Orange-red	Orange-yellow
DNA G+C content (mol%)	49	46–48	45–53
Habitat	Wastewater, sewage	Marine	Marine
footnote a: Symbols: +, 90% or more of strains are positive; –, 90% or more of strains are negative.
footnote b: Data from Hamana and Nakagawa (2001), Reichenbach (1989), and Sly et al. (1998).





#####
TABLE 86.  Descriptive and differential characteristics of members of the family Cytophagaceae
   Adhaeribacter	Arcicella	Cytophaga	Dyadobacter	Effluviibacter	Emticicia	Flectobacillus	Flexibacter	Hymenobacter	Larkinella	Leadbetterella	Meniscus	Microscilla	Pontibacter	Runella	Spirosoma	Sporocytophaga   
Characteristic
Cell shape	Rod	Rod	Rod	Rod	Rod	Rod	Rod	Rod	Rod	Rod	Rod	Rod	Rod,	Rod	Rod,	Rod,	Rod
                                                                                                                                                                                                                                      thread	filament	filament
Cell size (mm)	0.9–1.7 × 0.5–0.75 × 0.5–0.5 ×	nd	0.3–0.5 × 0.3–0.4 × 0.3–1.0 × 0.2–0.6 × 0.4–1.0 × 0.5–0.9 × 0.6–0.9 ×	0.7–1.0 ×	0.5–0.6 × 0.3–0.4 ×	0.5–0.9 ×	0.5–1.0 ×	0.3–0.5 ×
                                2.8–4.1	2.5–3.0	2–10	1.0–3.0	2–5	2.0–10	10–60	1.3–5.0 1.5–3.0	2–7	2.0–3.0	>150	1.2–1.9	2.0–14	1.5–50	5–8
Rings, coils, vibroids or	−	+	−	−	+	−	+	−	−	+	−	+	−	−	+	−	−
    S-shaped cells
Resting stage	nd	nd	−	nd	−	nd	nd	−	−	−	nd	−	−	−	−	−	+
Relationship to O2	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic	Aerobic Aerotolerant Aerobic	Aerobic	Aerobic	Aerobic or	Aerobic
                                                                                                                                                                                                             anaerobe	facultative
                                                                                                                                                                                                                                                                                   anaerobic
Presence of carotenoids	nd	nd	+	nd	nd	nd	nd	+	nd	nd	nd	nd	+	+	nd	nd	nd
Flexirubin reaction	nd	nd	D	+	nd	nd	−	+	nd	−	+	nd	nd	−	nd	−c	nd
Gliding motility	−	nd	+	−	−	−	−	+	−	+	−	−	+	+	−	D	+
Colony color	Pink	Light	Yellow-	Yellow-	Dark	Pink	Pink to	Orange	Pink to	Pale	Orange	Chalky	Orange	Pink	Pink,	Yellow	Yellow
                                                   orange	orange	orange	pink	rose	red	pink	white	salmon
Oxidase	+	nd	+	+	+	+	+	+	D	+	+	−	nd	+	D	D	nd
Catalase	+	+	−	+	+	w	D	−	+c	+	+	−	nd	+	D	+	+
Alkaline phosphatase	nd	+	nd	nd	nd	nd	+	nd	+c	+	nd	nd	+	+c	D	nd
a-Galactosidase	+	w	nd	nd	nd	nd	+	nd	D	nd	w	nd	nd	−	wc	−c	nd
b-Galactosidase	+	+	nd	nd	nd	nd	D	nd	D	+	w	nd	nd	+	wc	+c	nd
NaCl requirement for	−	+	−	−	−	−	−	−	−	−	−	−	+	−	−	−	−
    growth
Growth at 40°C	−	+	nd	−	+	+	−	+	D	+	+	nd	−	+	D	−	nd
Hydrolysis of:
  Esculin	nd	+	nd	D	−	nd	D	nd	D	nd	+	nd	nd	+	+c	+c	nd
  Agar	−	nd	−	nd	nd	nd	nd	nd	−c	−	nd	nd	−	w	nd	nd	nd
  Cellulose	nd	nd	+	nd	nd	−	nd	nd	−c	−	−	−	−	−	nd	nd	+
  Starch	+	nd	−	nd	+	+	nd	+	+c	−	+	nd	−	−	D	nd	nd
  Tween 80	nd	nd	nd	nd	nd	−	nd	nd	+c	−	−	nd	nd	−	+c	nd	nd
Major quinone	nd	nd	MK-7	nd	MK-7	nd	nd	MK-7	MK-7c	MK-7	MK-7	nd	MK-7	MK-7	MK-7c	MK-7c	nd
DNA G+C content (mol%)	40	34	37–42	44–50	59.5	36.9	38–41	40–43	55–65	53	33	nd	37–44	48.7	40–49	51–54	36
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different reactions occur in different taxa (species of a genus); w, weak reaction; nd, not determined.
footnote b: Data from Baik (2006, 2007b), Buczolits et al. (2002, 2006), Chaturvedi et al. (2005), Chelius and Triplett (2000), Chelius et al. (2002), Collins et al. (2000), Dong et al. (2007), Hirsch et al. (1998b), Hwang and Cho (2006), Kim et al. (2008), Leadbetter (1989), Liu et al. (2006), Lu et al. (2007), Nakagawa and Yamasato (1993, 1996), Nedashkovskaya et al. (2005c), Nikitin et al. (2004), Raj and Maloy (1990), Reddy and Garcia-Pichel (2005), Reichenbach (1989a-c), Rickard et al. (2005), Ryu et al. (2006), Saha and Chakrabarti (2006), Suresh et al. (2006), Vancanneyt et al. (2006), Weon et al. (2005), Zhang et al. (2007), Zhang et al. (2008a, b), and Zhou et al. (2007).
footnote c: Not determined for all members of the genus.





#####
TABLE 87.  Other validly published Cytophaga species showing their proposed assignment to new or different genera
Validly published species	Revised classification	References
C. agarovorans	Marinilabilia salmonicolor biovar. agarovorans	Nakagawa and Yamasato (1996); Suzuki et al. (1999)
C. aprica	Flammeovirga aprica	Nakagawa et al. (1997)
C. aquatilis	Flavobacterium hydatis	Bernardet et al. (1996)
C. arvensicola	Chitinophaga arvensicola	Kämpfer et al. (2006)
C columnaris	Flavobacterium columnare	Bernardet et al. (1996)
C. diffluens	Persicobacter diffluens	Nakagawa et al. (1997)
C. fermentans	Uncertain (probably belonging to the class Bacteroides)
C. flevensis	Flavobacterium flevense	Bernardet et al. (1996)
C. heparina	Pedobacter heparinus	Takeuchi and Yokota (1992); Steyn et al. (1998)
C. johnsonae	Flavobacterium johnsoniae	Bernardet et al. (1996)
C. latercula	Aquimarina latercula	Nedashkovskaya et al. (2005b); Nedashkovskaya et al. (2006)
C. lytica	Cellulophaga lytica	Johansen et al. (1999)
C. marina	Tenacibaculum maritimum	Suzuki et al. (2001)
C. marinoflava	Leeuwenhoekiella marinoflava	Nedashkovskaya et al. (2005d)
C. pectinovora	Flavobacterium pectinovorum	Bernardet et al. (1996)
C. psychrophila	Flavobacterium psychrophilum	Bernardet et al. (1996)
C. saccharophila	Flavobacterium saccharophilum	Bernardet et al. (1996)
C. salmonicolor	Marinilabilia salmonicolor	Nakagawa and Yamasato (1996); Suzuki et al. (1999)
C. succinicans	Flavobacterium succinicans	Bernardet et al. (1996)
C. uliginosa	Zobellia uliginosa	Bowman (2000); Barbeyron et al. (2001)





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TABLE 89.  Phospholipid and fatty acid composition of Arcicella and related organismsa,b
   Individual phospholipid (% of total)	Individual fatty acids (% of total)   
Species	PE	PG	AAPG	c
                                                                14:0	15:1	15:0	16:0	16:1	17:1	18:0	18:1
A. aquatica	35	27	38	2.5	4.4	2	2	77	0	1	0
F. major	33	25	42	1	12	4	14	44	25.5	1.5	0
S. linguale	52	8	40	nd	nd	nd	nd	nd	nd	nd	24
footnote a: Symbols: PE, phosphatidylethanolamine; PG, phosphatidylglycerol; AAPG, aminoacyl-phosphatidylglycerol; nd, not determined.
footnote b: Data from Nikitin et al. (1994).
footnote c: The main AAPGs of Arcicella aquatica are 2-N-(2¢-hydroxyisopentadecanoyl)amino-3-hydroxyisoheptadeca-4(E)-ene-1-(2¢¢-aminoethyl)-phosphate and 2-N-(2¢-hydroxyisopentadecanoyl)amino-3-hydroxyoctadeca-4(E)-ene-1-(2¢¢-aminoethyl)-phosphate.





#####
TABLE 90.  Characteristics differentiating the genus Arcicella from other morphologically similar generaa,b
   Arcicella aquatica	Flectobacillus major	Runella slithyformis	Runella zea	Spirosoma linguale	Cyclobacterium mariensus	Ancyclobacter aquaticus	Ancyclobacter rudongensis	Polaribacter glomeratus   
Characteristic
Rings or toroids formed	+	+	+	−	+	+	Rare	+	v
Growth in absence of NaCl	−	+	+	+	+	−	nd	nd	−
Urease	−	+	−	nd	−	−	nd	+	−
Starch hydrolysis	−	+	w	−	w	−	−	−	d
Growth on:
  Acetate	+	−	−	nd	−	nd	nd	nd	nd
  Dulcitol	−	+	−	nd	−	nd	nd	nd	nd
  Methanol	−	−	−	−	−	−	+	+	−
  Succinate, pyruvate, glutamate	−	+	−	nd	+	nd	nd	nd	nd
  Propionate	−	+	−	nd	−	nd	nd	nd	nd
  Tyrosine	−	+	nd	nd	nd	nd	nd	nd	nd
  Aspartate	+	+	nd	nd	nd	nd	nd	nd	nd
DNA G+C content (mol%)	34	39–40	49–50	49	51–53	34–38	66–69	68	33
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weakly positive; nd, data not reported or not applicable.
footnote b: Data taken from Nikitin et al. (2004), Larkin and Borrall (1984a), Gosink et al. (1998), Chelius and Triplett (2000), Chelius et al. (2002), Raj and Maloy (1990), Xin et al. (2004), and Staley and Konopka (1984).





#####
TABLE 91.  Characteristics that differentiate the species of the genus Dyadobactera
   D. fermentans (NS-114T)b	D. crusticola (C183-8T)c	D. hamtensis (HHS 11T)d	D. ginsengisoli (Gsoil 043)e	D. beijingensis (A54T)f	D. koreensis (WPCB159T)g   
Characteristic
Source	Plant	Soil crusts	Glacier	Soil	Rhizosphere-	Freshwater
                                                          (Zea mays)	water	associated
Maximum salt tolerance (as NaCl; w/v)	1.5	1.0	11.0	1.0	1.5	1.0
pH	6–8	6–8	6–8	5.5–8.5	6–8	5–9.011
Growth at 5°C	−	+	−	+	+	+
Maximum growth temperature (°C)	37	30	37	30	35	30
Lipase	−	+	−	−	nd	−
Phosphatase	−	+	+	nd	nd	+
Esculin hydrolysis	+	+	−	−	+	+
Nitrate reduction	−	−	−	+	−	−
Lysine decarboxylase	+	−	−	nd	−	−
Oxidation/fermentation:
  Glucose	+	−	+	−	+	−
  Sucrose	+	−	−	−	−	−
Acid from:
  d-Glucose	+	−	+	−	+	nd
  Sucrose	+	−	−	−	+	nd
  d-Fructose	−	+	−	nd	+	nd
  d-Maltose	+	−	−	nd	nd	nd
  d-Arabinose, d-xylose	+	−	+	−	−	nd
Carbon compounds utilized:
  Sodium acetate	+	−	+	−	−	nd
  d-Adonitol	−	−	+	+	+	−
  d-Arabinose	+	−	−	−	−	+
  l-Arabinose	+	−	+	+	+	+
  Cellulose, dextran	−	−	+	−	nd	nd
  Citric acid	−	−	+	−	+	nd
  Dulcitol	w	+	−	−	+	−
  d-Fructose	+	−	−	+	+	+
  Fumarate	+	−	+	−	nd	nd
  d-Galactose	+	−	+	+	+	+
  Glycerol	w	−	+	−	−	−
  meso-Inositol	+	+	−	−	+	−
  Inulin	+	+	+	+	+	−
  Lactic acid	−	+	+	−	−	nd
  Malonate	+	−	+	−	nd	nd
  d-Mannitol	+	+	−	−	+	−
  d-Mannose	+	−	−	+	+	+
  l-Melibiose	+	+	−	+	+	+
  l-Rhamnose, d-rhamnose	+	−	−	+	−	w
  d-Ribose	−	+	−	−	−	−
  l-Sorbose	+	−	+	−	−	−
  d-Sorbitol	w	+	−	−	−	−
  Tartrate	+	−	+	−	−
  d-Xylose	+	+	−	+	+	+
  Glycine	+	−	+	−	nd	nd
  l-Alanine, l-asparagine, l-aspartic acid, l-cysteine,	−	−	+	nd	nd	nd
     l-glutamic acid, l-histidine, l-isoleucine,
     l-leucine, l-phenylalanine, l-proline, l-serine,
     l-threonine. l-tyrosine, l-valine
  l-Arginine, l-glutamine, l-lysine, l-methionine,	+	−	+	−	nd	nd
     l-tryptophan





#####
TABLE 91.  (Continued)
   D. fermentans (NS-114T)b	D. crusticola (C183-8T)c	D. hamtensis (HHS 11T)d	D. ginsengisoli (Gsoil 043)e	D. beijingensis (A54T)f	D. koreensis (WPCB159T)g   
Characteristic
Sensitivity to antibiotics (mg/disc):
  Amoxycillin (30)	nd	nd	R	nd	S	R
  Ampicillin (25), chloramphenicol (30),	R	R	S	R	S	S
       streptomycin (25)
  Ciprofloxacin (30)	S	R	S	nd	nd	R
  Colistin (10)	R	R	S	nd	nd	nd
  Erythromycin (15)	R	R	R	nd	S	nd
  Gentamicin (10)	R	S	R	nd	S	S
  Kanamycin (30)	R	nd	S	R	S	nd
  Lincomycin (20)	nd	nd	R	nd	S	R
  Novobiocin (30)	R	S	R	nd	nd	S
  Rifampin (25)	R	S	S	R	R	S
  Roxithromycin (30)	R	R	S	nd	S	nd
  Tetracycline (100)	S	S	S	R	R	R
  Trimethoprim (25)	R	R	S	nd	nd	nd
  Vancomycin (10)	S	R	R	nd	R	S
DNA G+C content (mol%)	48	48	49	48	49.2	44
16S rRNA gene sequence similarity:
  D. fermentans	100	95.9	95.2	96.4	97.4	95.2
  D. crusticola	95.9	100	95.7	96.0	94.5	95.2
  D. hamtensis	95.2	95.7	100	96.4	94.4	98.0
  D. ginsengisoli	96.4	96.0	96.4	100	96.4	96.6
  D. beijingensis	97.4	94.5	94.4	96.4	100	94.6
  D. koreensis	95.2	95.2	98.0	96.6	94.6	100
Composition of cellular fatty acids:
  C14:0	−	0.7	1.23	−	0.6	0.7
  C15:1 iso	−	0.5	3.7	−	0.5	−
  C15:0 iso	22.85	28.24	24.69	23.0	19.2	24.2
  C15:0 anteiso	−	−	−	−	1.0	−
  C16:1 w5c	14.28	15.5	19.75	7.9	10.3	11.0
  C16:1 w7c	28.57	39.4	14.81	44.6	17.5	34.8
  C16:0	5.71	13.6	8.64	11.0	2.9	9.4
  C18:0	−	1.9	−	−	−	−
  C18:1	−	0.34	2.46	−	−	−
  C15:0 iso 2-OH	−	−	−	−	23.4	−
  C15:0 iso 3-OH	2.9	2.4	−	3.9	2.6	2.8
  C16:0 iso 3-OH	2.85	0.5	2.46	2.3	3.1	2.5
  C17:0 iso 3-OH	22.85	−	22.22	7.6	12.4	9.5
Unknown	1.3	0.3	−	−	2.1	−
footnote a: Symbols: +, positive; −, negative or absent; w, weak; R, resistant; S, sensitive; nd, not done.
footnote b: Data from Chelius and Triplett (2000).
footnote c: Data from Reddy and Garcia-Pichel (2005).
footnote d: Data from Chaturvedi et al. (2005).
footnote e: Data from Liu et al. (2006).
footnote f: Data from Dong et al. (2007).
footnote g: Data from Baik et al. (2007a).





#####
TABLE 92.  Characteristics that differentiate the genus Dyadobacter from other related generaa
   Dyadobacter a	Runellac	Spirosoma	Flectobacillus c	Cytophaga c	Flexibacter c	Microscilla c	Reichenbachia d	Leadbetterella e	Marincola f   
Characteristic
Colony color	Yellow	Salmon	Yellow	Pink	Bright	Orange	Orange	Orange	Orange	Orange
                                                                                                               yellow
Motility	−	−	−	−	Gliding	Gliding	Gliding	Gliding	−	Gliding
Spiral like	−	+	+	−	−	−	−	−
Filamentous	+	+	+	+	+	+	−	−
Cell morphology variation	+	−	+	−	−	−	−	−
DNA G+C content (mol%)	48	49	51–53	40	39	37	44	44.5	33	40.3
Catalase	+	w	+	w	−	na	na	+	+	+
Oxidase	+	+	+	+	+	na	−	+	+	+
Flexirubin reaction	+	−	+	−	+	na	−	+	+	+
Degradation of:
   Gelatin	−	−	+	w	−	D	+	+	+	−
   Starch	−	w	w	+	−	D	+	+	+	−
Major fatty acids	C15:0 iso, C16:1 C15:0 iso, C16:1	C16:1, C17:0	C15:0 iso,	na	na	na	C15:0 iso, C15:0 iso C16:1 C15:0 iso,
                          w5c, C16:1 w7c w7c/C15:0 iso	iso	C17:0 iso	C16:1	w7c/C15:0 iso C15:1 iso
                                               2-OH	2-OH
footnote a: Symbols: +, 90% or more of strains are positive; −, 10% or less of strains are positive; w, weakly positive; D, different reactions occur in different taxa (species of a genus); na, not available.
footnote b: Data from Chelius and Triplett (2000).
footnote c: Data from: Yi and Chun (2004).
footnote d: Data from Nedashkovskaya et al. (2003).
footnote e: Data from Weon et al. (2005).
footnote f: Data from Yoon et al. (2005).





#####
TABLE 93.  Differential characteristics of the genera Flectobacillus, Runella, Spirosoma, Cyclobacterium, Ancylobacter, Larkinella, Arcicella, and Polaribacter glomeratus a,b
   Flectobacillus major	Flectobacillus lacus	Runella slithyformis	Runella zea	Spirosoma linguale	Cyclobacterium marinum	Ancylobacter aquaticus	Ancylobacter rudongensis	Polaribacter glomeratus	Larkinella	Arcicella aquatica   
Cell shape:
  Rings formed	+	−	+	−	+	+	Rare	+	v	+	+
  Coils or helices formed	Rare	−	+	−	+	+	−	nd	+	−	+
Gas vacuoles present	−	−	−	−	−	−	d	−	−	nd	nd
Growth in media containing	−	−	−	−	−	+	−	+	+	−	+
     seawater
     or 3% NaCl
Growth in the presence	+	+	+	+	+	−c	nd	nd	−	+	−
     of 0% NaCl
Pigmentation:
  White to cream	−	−	−	−	−	−	+	+	−	−	−
  Yellow or tan	−	−	−	−	+	−	−	−	+	−	−
  Pink or salmon	+	+	+	+	−	+	−	−	−	+	+
Urease	+	−	−	nd	−	−	nd	+	−	−	−
Methanol utilized	−	nd	−	−	−	−	+	+	−	nd	−
Acid produced oxidatively from:
  Glucose	+	+	+d	+	+e,f	+	+	+	−	−	nd
  Arabinose	+	−	−	nd	+e,f	+	nd	+	−	−	nd
  Ribose	−	−	−g	−	+e	−	+	+	−	−	nd
  Glycerol	−	−	−	nd	−	−	+	+	−	−	nd
  l-Rhamnose	+	−	nd	nd	nd	nd	nd	nd	nd	nd	nd
Hydrolysis of:
  Starch	+	+	w	−	w	−	−	−	d	−	−
  Tributyrin	+	nd	+	nd	+	−	nd	nd	nd	nd	nd
  Esculin	+h	+	−	nd	d	+	−	+	−	nd	nd
Habitat:
  Freshwater and/or soil	+	+	+	−	+	−	+	−	−	+	+
  Marine environments	−	−	−	−	−	+	−	−	+	−	−
  Plant stems or roots	−	−	−	+i	−	−	−	+j	−	−	−
DNA G+C content (mol%)	39–40	38	49–50	49	51–53	34–38	66–69	68	33	53	34
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; nd, data not reported or not applicable.
footnote b: Data taken from Larkin and Borrall (1984a, c); Gosink et al. (1998); Chelius and Triplett (2000), Chelius et al. (2002); Raj and Maloy (1990); Xin et al., 2004; Staley and Konopka (1984); Vancanneyt et al. (2006), and Hwang and Cho (2006).
footnote c: In contrast to the original description, NaCl is not required for growth (Nedashkovskaya et al., 2005a).
footnote d: Indicated as positive by Larkin and Borrall (1984a), slowly positive by Raj and Maloy (1990), and negative by Chelius and Triplett (2000).
footnote e: Sugar media acidification may be slow, taking up to 3 weeks (Larkin and Borrall, 1984a).
footnote f: Indicated as positive by Larkin and Borrall (1984a) but negative by Vancanneyt et al. (2006).
footnote g: Indicated as negative by Larkin and Borrall (1984a) and Raj and Maloy (1990) but positive by Chelius and Triplett (2000).
footnote h: Indicated as positive by Larkin and Borrall (1984a) but negative by McGuire et al. (1987).
footnote i: Stems of Zea mays.
footnote j: Roots of Spartina anglica.





#####
TABLE 94.  Phylogenetic groups of Flexibacter and Microscilla strains and their present classification
Phylogenetic
groupa	Species and strain	Present classification
 1	F. aggregans NBRC 15975	Excluded from the genus Flexibacter, belongs to the family
                                                                                             Flavobacteriaceae
 2	F. tractuosus NBRC 15980	Excluded from the genus Flexibacter, belongs to the family
                                                                                             Flavobacteriaceae
 3	"F. aurantiacus subsp. copepodarum" NBRC 15978T	Excluded from the genus Flexibacter, belongs to the genus
                                                                                             Tenacibaculum
                      F. maritimus NBRC 15946T	Tenacibaculum maritimumb
                      F. ovolyticus NBRC 15947T	Tenacibaculum ovolyticumb
 4	F. aurantiacus NBRC 15970T	Flavobacterium johnsoniaec
                      "F. aurantiacus subsp. excathedrus" NBRC 16024T	Excluded from the genus Flexibacter, belongs to the genus
                                                                                             Flavobacterium
                      F. columnaris NBRC 15943T	Flavobacterium columnarec
                      F. psychrophilus NBRC 15942T	Flavobacterium psychrophilumc
 5	"F. aggregans subsp. catalaticus" NBRC 15977T	Crocinitomix catalasiticad
 6	F. filiformis NBRC 15056T	Chitinophaga filiformise
                      F. japonensis NBRC 16041T	Chitinophaga japonensise
                      F. sancti NBRC 15057T, NBRC 16033, NBRC 16034	Chitinophaga sanctie
 7	F. canadensis NBRC 15130T	Excluded from the genus Flexibacter, belongs to the family
                                                                                             Sphingobacteriaceae
 8	F. elegans NBRC 15055T	Excluded from the genus Flexibacter
 9	M. marina NBRC 16560T	Microscilla marina
10	F. ruber NBRC 16677T	Excluded from the genus Flexibacter
11	F. flexilis NBRC 15060T, NBRC 16025, NBRC 16026, NBRC 16027	Flexibacter flexilis
12	"F. flexilis subsp. pelliculosus" NBRC 16028T	Excluded from the genus Flexibacter
13	F. litoralis NBRC 15988T	Excluded from the genus Flexibacter
14	F. roseolus NBRC 16030	Excluded from the genus Flexibacter
15	F. polymorphus NBRC 16703T	Excluded from the genus Flexibacter
16	F. roseolus NBRC 16707T	Excluded from the genus Flexibacter
17	F. tractuosus NBRC 15989T, NBRC 15979, NBRC 15981	Excluded from the genus Flexibacter
                      "M. sericea" NBRC 15983T	Excluded from the genus Microscilla
18	"M. furvescens" NBRC 15994T	Excluded from the genus Microscilla
19	F. tractuosus NBRC 16035, NBRC 16482	Excluded from the genus Flexibacter
20	F. aggregans NBRC 15974	Excluded from the genus Flexibacter
21	"M. sericea" NBRC 16561	Excluded from the genus Microscilla
22	F. aggregans NBRC 15976T, NBRC 15973, NBRC 15990	Flexithrix dorotheaef
23	"M. arenaria" NBRC 15982T	Flammeovirga arenariag
24	F. tractuosus NBRC 16037, NBRC 16038	Excluded from the genus Flexibacter, probably belongs
                                                                                             to the genus Perexilibacter
footnote a: Nakagawa et al. (2002).
footnote b: Suzuki et al. (2001).
footnote c: Bernardet et al. (1996).
footnote d: Bowman et al. (2003).
footnote e: Kämpfer et al. (2006).
footnote f: Hosoya and Yokota (2007).
footnote g: Takahashi et al. (2006).





#####
TABLE 95.  Characteristics differentiating the species of the genus Flexibactera,b
   F. flexilis	F. canadensis	F. elegans	F. litoralis	F. polymorphus	F. roseolus	F. ruber	F. tractuosus   
Characteristic
Length of threads (mm)	10–60	2–60	10 to >50	>180	>200	>50	>50	5 to >50
Width of threads (mm)	0.5	0.4–0.5	0.4–0.5	0.5–0.7	0.6–1.1	nd	nd	0.5
Color of cell mass	Orange	White	Bright orange	Brick red	Orange-peach	Red	Red	Orange
Flexirubin reaction	+	nd	−	nd	nd	nd	nd	nd
Carotenoid present	Saproxanthin	nd	Saproxanthin Flexixanthin	Saproxanthin	+	+	Saproxanthin
Relation to oxygen	Aerobe	Facultative	Aerobe	Aerobe	Aerobe	Aerobe	Aerobe	nd
                                                               anaerobe
Suitable as sole nitrogen source:
  Glutamate	−	+	−	−	+	−	+	+
  NH4+	−	+	−	nd	−	nd	nd	nd
  NO3−	−	−	−	−	−	−	+	−
Starch hydrolysis	+	+	−	+	−	−	−	+/−
H2S produced	+	+	−	−	−	−	−	nd
NO3− reduced	−	+	−	−	nd	−	+	+/−
Catalase	−	+	−	−	−	−	−	nd
Oxidase	+	+	+	nd	nd	nd	nd	nd
Growth on sea water medium	−	nd	+	+	+	+	−	+
Optimum temperature (°C)	25	18–30	30	nd	nd	nd	nd	nd
Highest temperature (°C)	40–45	40	40–45	30–35	32	40	40–45	30–45
Habitat	Fresh water	Soil	Fresh water	Marine	Marine	Hot springs Hot springs	Marine
DNA G+C content (mol%)	40–43	37	48	31	29	34–38	37	35–40
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; +/−, most strains are positive; nd, not determined.
footnote b: Data from Reichenbach (1989a, b) and Bergey’s Manual of Determinative Bacteriology, 9th edition.





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TABLE 96.  Differential characteristics among species of the genus Hymenobacter a
   H. roseosalivarius	H. norwichensis	H. chitinivorans	H. gelipurpurascens	H. ocellatus	H. actinosclerus	H. aerophilus	H. rigui	H. xinjiangensis   
Characteristic
Growth at/in:
  1% NaCl	+b	−	+	+	+	nr	+	+	−
  3% NaCl	nr	−	+	+	+	nr	+	−	nr
  Starch	nr	+	+	+	+	+	+	+	−
  Casein	nr	+	+	+	+	nr	d	nr	nr
  Tyrosine	nr	+	+	nr	+	nr	+	nr	nr
  4°C	+b	+	+	+	−	−c	+	+	+
  37°C	−	−	−	−	+	+d	−	+	+
Assimilation of:
  N-Acetyl-d-glucosamine, gluconate	−	−	−	−	−	+	−	−	nr
  p-Arbutin, d-ribose	−	+	−	−	−	+	−	−	nr
  d-Cellobiose	d	+	−	−	−	+	−	+	nr
  d-Fructose	−	+	−	−	−	−	+	+	nr
  d-Galactose	−	+	−	−	−	−	−	+	nr
  d-Xylose	−	+	−	−	−	−	−	−	nr
  d-Glucose	−	+	−	−	−	+	+	+	nr
  d-Mannose	−	+	−	−	−	+	+	−	nr
  l-Rhamnose	−	−	−	−	−	−	−	−	nr
  Maltitol	−	−	−	−	−	−	−	nr	nr
  Sucrose	−	−	−	−	−	−	+	+	nr
  Salicin	−	+	−	−	−	−	−	+	nr
  d-Maltose, d-trehalose	−	+	−	−	−	−	−	+	nr
  d-Mannitol	−	+	−	−	−	−	−	−	nr
  Acetate, propionate	+	−	−	−	−	+	+	nr	nr
  Glutarate, pyruvate	+	−	−	−	−	+	−	nr	nr
  cis-Aconitate, adipate, fumarate, dl-3-hydroxybutyrate,	−	−	−	−	−	+	−	nr	nr
       l-malate, itaconate, dl-lactate, mesaconate,
       oxoglutarate, suberate, l-alanine, l-proline,
       l-phenylalanine
  Citrate	−	−	−	−	−	+	−	−	nr
Hydrolysis of:
  pNP b-d-Glucuronide	−	−	−	−	+	−	−	nr	nr
  pNP Phosphate, l-proline, p-nitroanilide (pNA)	nr	nr	+	+	−	+	+	+	+
  pNP a-d-Glucopyranoside	+	+	−	+	+	+	+	−	nr
  pNP b-Glucopyranoside	−	+	−	−	+	−	−	nr	nr
  bis-pNP Phosphate	+	+	−	−	+	+	+	nr	nr
  pNP Phenyl-phosphonate	−	+	−	−	−	+	+	nr	nr
  l-Alanine pNA	+	+	+	+	+	+	+	nr	nr
  l-Glutamate-g-3-carboxy-pNA	−	−	−	−	−	+	+	nr	nr
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; nr, not reported; PNP, para-nitrophenyl; pNA, p-­troanilide.
footnote b: Hirsch et al. (1998a).
footnote c: Collins et al. (2000) reported no growth at 5°C.
footnote d: Collins et al. (2000) reported growth at 42°C.





#####
TABLE 97.  Fatty acid profiles of Hymenobacter species a
   H. roseosalivarius	H. chitinivorans	H. gelipurpurascens	H. rigui	H. ocellatus	H. aerophilus	H. actinosclerus	H. norwichensis	H. xinjiangenis   
C13:0 iso	−	0.6	−	−	0.6	−	−	−	−
C14:0	−	−	−	−	−	−	−	1.3	1.3
Unknown 13.565	−	0.5	0.8	−	−	−	−	−	−
C14:0 iso	−	0.5	−	nr	1.5	0–0.4	nr	0.8	−
C15:1 iso G	−	0.6	0.8	nr	−	−	−	−	2.0
C15:1 anteiso A	−	−	1.1	nr	−	0–0.5	−	−	−
Summed feature: C15:1 iso I/C13:0 3-OH	−	2.1	−	−	2.7	0.8–1.4	2.3	0.8	2.2
C15:0 iso	8.3	31.1	17.3	34.8	36.7	10.8–15.0	22.3	27.3	19.5
C15:0 anteiso	−	3.7	23.1	5.9	3.9	18.6–22.3	25.8	10.6	3.7
C15:0 iso 3-OH	2.7	4.1	2.3	−	4.3	1.3–1.6	1.6	2.2	2.2
C15:0 iso 2-OH	−	−	0.9	−	−	0.5–0.9	0.8	−	−
C15:1w6c	−	−	−	−	−	0.8–1.2	0.8	0.5	−
C15:0	−	−	−	nr	−	nr	nr	0.5	−
C16:1 iso H	2.7	2.0	3.7	−	1.3	1.4–1.5	1.5	1.4	1.8
C16:0 iso 3-OH	1.0	−	−	−	−	−	−	−	−
C16:1 w5c	23.3	8.9	11.3	15.0	2.0	6.6–7.9	3.7	13.6	10.6
Summed feature: C16:1 w7c/C15:0 iso 2-OH	29.8	13.9	17.6	13.8	5.4	21.4–22.3	13.1	23.6	20.2
C16:0 iso	2.1	1.4	2.7	−	2.9	0.8	−	1.2	1.0
C16:0 anteiso	−	−	−	1.9	−	0–0.7	−	−	−
C16:0	1.1	−	−	6.4	0.6	1.6–1.7	−	2.2	6.2
C16:0 3-OH	1.2	0.5	−	−	−	−	−	0.6	−
Unknown 16.580	−	−	−	−	−	−	−	−	−
C17:0 iso	1.7	2.6	1.7	5.0	2.8	2.7–4.5	1.8	1.6	1.8
C17:0 anteiso	−	−	2.0	−	−	1.3–2.3	0.7	−	tr
C17:0 iso 3-OH	5.8	6.2	3.7	3.1	6.8	2.6–3.5	3.1	3.0	3.4
C17:0 2-OH	−	−	1.7	−	−	0.8–1.3	2.0	−	tr
C17:1 w6c	1.1	−	−	−	1.2	0–0.7	0.7	−	−
C17:1 iso w9c	−	0.7	−	nr	0.6	0–0.5	−	−	−
Summed feature: C17:1 iso I/C17:1 anteiso B	18.5	20.8	9.4	14.4	26.9	17.7–18.8	19.9	8.3	8.5
C18:1 w9c	−	−	−	−	−	−	−	−	1.1
C18:1 w7c	−	−	−	−	−	−	−	−	4.8
C18:0	−	−	−	−	−	−	−	−	6.5
footnote a: Given as relative (%) amounts; tr, traces; nr, not reported.





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TABLE 98.  Phylogenetic groups of Microscilla strains and their present classification
Phylogenetic group	Species and strain	Present classification
1	Microscilla marina NBRC 16560 T
                                                                     Microscilla marina
2	"Microscilla arenaria" NBRC 15982T	Flammeovirga arenariaa
3	"Microscilla furvescens" NBRC 15994T	Excluded from the genus Microscilla
4	"Microscilla sericea" NBRC 15983T	Excluded from the genus Microscilla
5	"Microscilla sericea" NBRC 16561	Excluded from the genus Microscilla
footnote a: Takahashi et al. (2006).





#####
TABLE 99.  Characteristics differentiating the species of the genus Microscillaa,b
Characteristic	M. marina "M. furvescens" "M. sericea"
Length of threads (mm)	>150	10–50	30 to >100
Salinity range (Sc)	1–2	nd	0.5–2
Glutamate	−	+	−
NO3−	−	+	−
Utilization of glucose	−	+	+
Degradation of:
  Starch	−	+	+
  Alginate	−	+	+
  Carboxymethylcellulose	−	+	−
DNA G+C content (mol%)	42	44	38–39
footnote a: Symbols: +, >85% positive; −, 0–15% positive; nd, not determined.
footnote b: Data from Reichenbach (1989a).
footnote c: Expressed as strength of seawater (S); 0 = freshwater.





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TABLE 100.  Cellular fatty acid content of Pontibacter actiniarum and its closest relative Adhaeribacter aquaticus a
Fatty acid	P. actiniarum KMM 6156T	A. aquaticus MBRG 1.5T
C10:0 iso	−	1.2
C15:0 iso	28.8	22.5
C15:0 anteiso	0.1	4.4
C16:1w5c	0.8	16.9
C15:0 iso 2-OH	−	16.5
C15:0 iso 3-OH	3.0	3.1
C17:1 w6c	1.4	5.1
C17:0 iso	2.2	−
C17:0 iso 3-OH	6.5	12.1
Summed feature 2	2.3	−
Summed feature 3	14.7	−
Summed feature 4	31.3	11.2
Summed feature 5	1.8	−
footnote a: Values are percentages and values of less than 1% are not shown. Summed feature 2 consisted of one or more of the following fatty acids which could not be separated by the Microbial Identification System: C15:1 iso I and C13:0 3-OH. Summed feature 3 contains one or more of the following fatty acids: C15:0 iso 2-OH, C16:1 w7c and C16:1 w7t. Summed feature 4 consisted of one or more of the following fatty acids: C17:1 iso I and C17:1 anteiso B. Summed feature 5 consisted of one or more of the following fatty acids: C18:0 anteiso and C18:2 w6,9c. Data from Nedashkovskaya et al. (2005c) and from Rickard et al. (2005).





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TABLE 101.  Differentiating phenotypic properties of Pontibacter species a,b
Characteristic	P. actiniarum	P. akesuensis
Hydrolysis of:
  Agar	+	−
  Starch	−	+
  Tweens 20 and 40	+	−
Acid production from N-acetylglucosamine d-fructose, l-fucose, d-glucose, inositol, d-maltose, l-raffinose, and	−	+
    d-sucrose
Utilization of:
  Glycyl-l-aspartic acid, Tweens 20 and 40	+	−
a-Cyclodextrin, N-acetyl-d-galactosamine, l-arabinose, d-arabitol, cellobiose, d-galactose, gentiobiose, a-d-glucose,	−	+
    d-mannitol, d-melibiose, psicose, d-raffinose, l-rhamnose, d-sorbitol, d-trehalose, turanose, lactulose, xylitol,
    monomethyl succinate, acetic acid, d-galactonic acid, cis-aconitic acid, d-galacturonic acid, d-glucosaminic acid,
    a-, b- and g-hydroxybutyric acids, itaconic acid, a-ketoglutaric acid, propionic acid, quinic acid, d-saccharic
    acid, bromosuccinic acid, glycyl-l-glutamic acid, l-histidine, hydroxy-l-proline, l-leucine, l-ornithine,
    l-phenylalanine, l-pyroglutamic acid, l-serine, dl-carnitine, g-aminobutyric acid, inosine, thymidine,
    putrescine, 2,3-butanediol, and glucose 6-phosphate
a-Galactosidase activity	−	+
Susceptibility to:
  Kanamycin	+	−
  Gentamicin, neomycin	−	+
footnote a: Symbols: +, positive; −, negative.
footnote b: Data are taken from Nedashkovskaya et al. (2005c) and Zhou et al. (2007).





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TABLE 102.  Characteristics differentiating the species of the genus Runellaa
Characteristic	R. slithyformisb	R. defluviic	R. limosac	R. zeaed
Rings formed	+	−	−	−
Catalase	w	+	+	+
Oxidase	+	−	−	+
Oxidation/fermentation test with glucose and sucrose	Oe	nr	nr	F
Acid production from:
  Glucose	+f	−	+	+
  Ribose	−g	nr	nr	−
Growth at 4°C	+e	−	nr	−
Starch hydrolysis	w	−	−	−
Utilization of sole carbon sources:
  Acetate, starch, fumarate, d-lyxose, malate, tartrate	−e	nr	nr	+
  d-Arabitol	w	−	−	−
  Dulcitol, inositol, sorbitol	w	−	−	w
  Glycerol	−	+	−	−
  Glycogen	+	w	w	+
  5-Ketogluconate	−	w	+	w
  Maltose, trehalose	+	−	+	+
  Mannitol	w	−	−	−
  Methyl-b-xyloside	+	+	−	+
Growth on peptone	−e	nr	nr	+
Habitat:
  Freshwater	+	−	−	−
  Stems of Zea mays	−	−	−	+
  Activated sludge	−	+	+	−
Major phospholipid	nr	Phosphatidyl-	Phosphatidyl-	nr
                                                                                                           ethanolamine	glycerol
      DNA G+C content (mol%)	49	40.1	44.5	49
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; nr, not reported.
footnote b: Results for Runella slithyformis are taken from Larkin and Williams (1978), Larkin and Borrall (1984b), and Lu et al. (2007).
footnote c: Results for Runella defluvii and Runella limosa are taken from Lu et al. (2007).
footnote d: Results for Runella zeae are taken from Chelius et al. (2000, 2002).
footnote e: Result from Chelius et al. (2000, 2002).
footnote f: Larkin and Williams (1978) and Larkin and Borrall (1984b) reported a positive reaction; Chelius et al. (2000) reported a negative reaction.
footnote g: Larkin and Williams (1978) and Larkin and Borrall (1984b) reported a negative reaction; Chelius et al. (2000) reported a positive reaction.





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TABLE 103.  Characteristics differentiating the species of the genus Cyclobacterium a,b
Characteristic	C. marinum C. amurskyense C. lianum
Lipase, trypsin	−	+	−
Growth at 42°C	+	−	+
Acid from:
  d-Glucose	−	−	+
  l-Arabinose, dl-xylose	−	+	+
  Starch	−	+	−
  N-Acetyl-d-glucosamine	−	+	nd
Utilization of:
  d-Gluconate	−	+	+
  l-Fucose, l-sorbose	+	+	−
  Mannitol	+	−	w
Hydrolysis of:
  Tween 20	−	−	+
  Tween 40	+	−	w
Susceptibility to:
  Benzylpenicillin, kanamycin	−	+	+
  Streptomycin, tetracycline	+	−	−
  DNA G+C content (mol%)	41.9	41.3	45.2
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak; nd, no data.
footnote b: Data from Nedashkovskaya et al. (2005) and Ying et al. (2006).





#####
TABLE 104.  Fatty acid composition (%) of the Algoriphagus speciesa,b
   1. A. alkaliphilus AC-74T	2. A. aquimarinus KMM 3958T	3. A. boritolerans T-22T	4. A. chordae KMM 3957T	5. A. halophilus KCTC 12051T	6. A. locisalis KCTC 12310T	7. A. mannitolivorans KCTC 12050T	8. A. ornithinivorans KCTC 12052T	9. A. ratkowskyi ACAM 646T	10. A. terrigena KCTC 12545T	11. A. vanfongensis KMM 6241T	12. A. winogradskyi KMM 3956T	13. A. yeomjeoni KCTC 12309T   
Fatty acid
C15:0	1.6	1.6	0.6	2.5	1.0	1.5	3.0	2.7	1.6	0.3	0.7	1.2	0.6
C16:0	0.4	1.7	3.2	1.4	0.7	0.2	0.3	2.9	0.3	1.0	0.8
C11:0 iso	0.9	0.2	0.7	1.1	2.2
C11:0 anteiso	2.6	0.6	0.4	1.0	1.5	1.6	0.9	2.1	1.6	2.6	1.2
C14:0 iso	0.3	0.7	2.1	0.3	0.6	0.3	2.3	0.6	1.4	1.0	0.3	1.6
C15:0 anteiso	3.4	3.2	6.4	1.9	2.8	0.8	3.7	6.1	3.6	2.4	1.6	1.6	1.2
C15:0 iso	32.4	38.9	16.6	38.1	28.4	31.2	32.7	26.5	30.5	35.3	21.5	36.6	28.6
C15:1 iso G	1.4	0.3	0.2	0.8	0.4	0.2	1.1	1.0	6.8	2.9
C16:0 iso	3.2	2.4	20.7	5.8	7.7	3.5	6.5	12.3	3.4	1.0	0.3	3.9	4.8
C16:1 iso	3.8	2.4	10.9	1.5	3.5	1.6	3.5	6.4	1.7	2.5	0.6	2.1	1.9
C17:1 anteiso w9c	1.6	1.0
C17:1 iso w9c	14.6	5.3	5.0	4.4	9.0	2.8	6.0	12.2	1.5	8.5	4.2	4.0	2.3
C15:1 w6c	1.9	2.3	1.0	1.8	1.6	4.1	1.1	2.1	1.0	0.5	1.3	0.8
C16:1 w5c	1.2	5.2	0.5	3.6	3.5	3.7	0.6	1.1	5.8	2.8	3.6	3.3
C17:1 w6c	1.7	0.7	1.3	1.2	3.4	1.7	7.0	4.5	0.5	0.7	0.7	0.8	1.0
C15:0 iso 3-OH	3.2	1.8	0.6	1.6	2.5	2.7	2.7	1.8	2.9	3.2	5.1	2.0	3.0
C16:0 2-OH	0.8	1.3
C16:0 3-OH	0.5	1.9	0.7	1.9	1.9	0.6	0.6	0.8	1.1
C16:0 iso 3-OH	1.3	1.0	4.5	0.9	3.1	1.7	4.7	3.4	2.8	0.6	1.9	3.3
C17:0 2-OH	1.1	0.4	1.8
C17:0 iso 3-OH	7.4	5.9	4.9	6.4	5.9	7.5	6.4	6.7	9.2	6.9	10.7	6.4	7.8
C19:1 iso I	1.3
Summed feature 3c	9.2	20.4	8.9	22.2	19.0	29.0	7.4	6.0	22.3	24.5	32.6	24.6	33.7
Summed feature 4d	3.9	1.8	1.7	2.7	1.5	2.5	2.0	0.9	2.5	4.9	1.6	1.3
footnote a: Data are taken from Ahmed et al. (2007), Nedashkovskaya et al. (2004, 2007b), Schmidt et al. (2006), Tiago et al. (2006a), Yoon et al. (2005a, b, 2006).
footnote b: Amount of the predominant fatty acids is shown in bold font. Values of less than 1% for all strains are not shown.
footnote c: Summed feature 3 consisted of one or more of the following fatty acids which could not be separated by the Microbial Identification System: C15:0 iso 2-OH, C16:1 w7c, and C16:1 w7t.
footnote d: Summed feature 4 consisted of one of the following fatty acids: C17:1 iso I and C17:1 anteiso B.





#####
TABLE 105.  Phenotypic characteristics that differentiate the genus Algoriphagus from its close relatives in the family Cyclobacteriaceae a,b
Characteristics	Algoriphagus	Aquiflexum	Belliella	Cyclobacterium	Echinicola	Rhodonellum
Cell morphology:
  Regular rods	+	+	+	−	+	+
  Ring-like/horseshoe-	−	−	−	+	−	−
       shaped
  Cell size (mm)	0.3–0.7 × 0.3–10.0	0.3–0.6 × 1.1–4.8	0.3–0.5 × 0.9–3.0	0.3–0.7 × 0.8–1.5	0.3–0.5 × 1.1–2.3	0.7–1.0 × 0.8–3.0
Gliding motility	−	−	−	−	+	−
Oxidase activity	+	+	+	+	+	−
Nitrate reduction	D	+	+	−	−	−
Salinity range (%)	0–10	0–6	0–6	0–10	0–15	0–3
Growth at:
  25°C	D	+	+	+	+	−
  40°C	D	+	−	+	+	−
  Hydrolysis of starch	D	+	+	−	+	+
  DNA G+C content	35–49	38.4	35.4	41–45	44–46	44.2
       (mol%)
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different reactions occur in different taxa (species of a genus).
footnote b: Data are taken from Ahmed et al. (2007): Bowman et al. (2003), Brettar et al. (2004a, b), Nedashkovskaya et al. (2004, 2005, 2006, 2007a, b), Schmidt et al. (2006), Tiago et al. (2006a), Van Trappen et al. (2004), Yi and Chun (2004), Ying et al. (2006), Yoon et al. (2004, 2005a, b, 2006).





#####
TABLE 106.  Cellular fatty acid composition (%) of the genus Algoriphagus and related genera of the family Cyclobacteriaceae a
Fatty acid	Algoriphagus	Aquiflexum	Echinicola	Belliella	Cyclobacterium	Rhodonellum
C11:0 iso	0–2.2	−	−	−	−	−
C11:0 anteiso	0–2.6	4.8b	−	−	−	−
C13:1 AT	−	−	0–0.2	0–1.4	−	−
C14:0 iso	0–2.3	−	0.1–0.2	1.8–2.2	0–2.1	−
C15:1 iso G	0–6.8	9.4	0–0.6	10.0–10.3	3.2–8.5	6.3
C15:0 iso	16.6–38.9	22.6	17.3–20.0	18.9–20.4	22.2–28.3	7.6
C15:0 anteiso	0.8–6.4	18.3	1.4–2.8	4.2–4.8	6.3–9.2	1.4
C15:0	0.3–3.0	−	0.8–1.5	2.0–3.9	0–0.8	0.4
C15:1 w6c	0–4.1	−	1.1–1.2	1.6–2.5	0.5–1.3	2.7
C16:1 w5c	0–5.8	2.0	4.9–7.8	2.0–4.6	0–3.6	1.8
C16:1 iso	0.6–10.9	9.4	0.3–1.0	3.2–3.8	−	7.3
C16:0 iso 3-OH	−	2.0	−	−	−	−
C16:0 iso	0.3–20.7	4.2	0.9–1.2	2.5–2.8	−	2.2
C16:0	0–3.2	−	0.6–0.9	−	0.5–4.9	0.6
C15:0 iso 3-OH	1.6–5.1	1.4	3.4–5.0	2.1–2.3	1.1–3.7	3.7
C15:0 3-OH	−	−	2.5–2.6	−	−	−
C17:0 iso	0–0.8	−	0.7–1.0	0–0.5	−	0.2
C17:0 cyclo	0–2.4	−	−	−	−	−
C17:1 iso w9c	1.5–14.6	5.2	4.4–6.9	6.6–10.2	4.3–10.3	17.5
C17:1 anteiso w9c	0–1.6	1.1	−	−	−	−
C17:1 w8c	0.4–0.9	−	0.4	0.9–1.5	−	0.2
C17:1 w6c	0.5–4.5	3.0	4.3–4.8	4.8–9.8	1.3–1.4	6.8
C16:0 iso 3-OH	0–4.7	−	0.4–0.7	1.8–2.1	0–1.0	2.8
C16:0 3-OH	0–1.9	−	0.9–2.3	0–1.1	1.3–1.7	0.3
C17:0 iso 3-OH	4.9–10.7	1.4	9.4–10.0	3.0–3.3	8.0–10.7	17.5
C17:0 2-OH	0–2.2	−	0.4	−	1.5–2.9	1.1
C18:1 w7c	−	−	0.7–0.8	−	0–3.0	−
C18:1 w5c	0.5–0.7	−	0.2	−	1.2–1.4	−
C18:1 H	0–1.6	−	−	−	−	−
C18:0	−	−	−	−	0–1.3	−
C19:1 iso	0–1.3	1.5	0–0.7	0.8–1.6	−	−
Summed feature 3c	6.0–33.7	6.1	30.7–34.5	7.1–11.5	16.2–25.1	12.6
Summed feature 4d	0–4.9	2.5	0–5.0	3.4–4.0	2.5–4.4	−
Summed feature 5e	−	−	−	−	−	6.5
footnote a: Data are taken from Ahmed et al. (2007), Brettar et al. (2004a, b), Nedashkovskaya et al. (2004, 2005, 2006, 2007a, b), Schmidt et al. (2006), Ying et al. (2006), Yoon et al. (2005a, b, 2006).
footnote b: Predominant fatty acids are shown in bold. Values of less than 1% for all strains are not shown.
footnotes c–e: Summed features consist of one or more fatty acids that could not be separated by the Microbial Identification System.
footnote c: Summed feature 3 is C15:0 iso 2-OH and/or C16:1 w7c.
footnote d: Summed feature 4 is C17:1 iso I and C17:1 anteiso B.
footnote e: Summed feature 5 is C14:0 2-OH and/or C15:0 iso 2-OH.





#####
TABLE 107.  Phenotypic characteristics of the Algoriphagus speciesa,b
   1. A. alkaliphilus	2. A. antarcticus	3. A. aquimarinus	4. A. boritolerans	5. A. chordae	6. A. halophilus	7. A. locisalis	8. A. mannitolivorans	9. A. marincola	10. A. ornithinivorans	11. A. ratkowskyi	12. A. terrigena	13. A. vanfongiensis	14. A. winogradskyi	15. A. yeomjeoni   
Characteristic
Nitrate reduction	+	−	−	−	−	−	−	+	d	−	d	+	−	+	−
NaCl requirement	−	−	−	−	+	−	+	−	+	−	d	+	−	−	+
     for growth
Salinity range for	0–3	0–5	0–10	0–3	1–10	0–8	1–9	0–7	1–9	0–10	0–6	1–7	0–8	0–6	1–9
     growth (%)
Temperature	11–39	5–25	4–34	17–37	4–32	10–41	4–35	10–42	10–45	10–40	−2–25	10–36	12–35	4–39	4–35
     range (°C)
Hydrolysis of:
  Agar	−	−	+	−	+	−	−	−	−	−	d	−	−	+	−
  Casein	−	−	+	nd	−	−	−	−	+	−	+	+	−	−	+
  Gelatin	+	−	+	−	−	+	−	+	−	+	d	−	+	+	d
  Starch	+	−	−	+	−	+	−	+	+	+	d	−	−	+	−
  DNA	+	−	+	nd	−	−	nd	+	+	+	d	nd	−	−	−
  Tween 20	nd	nd	+	nd	+	+	+	−	+	−	+	+	−	+	+
  Tween 40	nd	nd	+	nd	+	+	+	−	+	+	+	+	−	+	+
  Tween 80	nd	nd	+	nd	−	+	+	−	+	+	−	+	−	−	+
Acid production from:
  N-Acetylglucosamine	−	−	+	+	−	+	nd	−	−	−	+	nd	+	+	−
  l-Arabinose	+	−	−	−	−	−	+	−	+	−	+	+	−	−	−
  d-Cellobiose	+	−	+	+	+	−	+	+	+	−	+	+	+	+	+
  d-Fructose	+	−	nd	−	nd	nd	+	−	d	−	+	+	−	nd	+
  d-Galactose	+	−	−	+	+	−	+	−	+	−	+	+	−	+	+
  d-Glucose	+	−	+	+	+	+	+	−	+	+	+	+	+	+	+
  d-Lactose	+	−	+	+	+	−	+	−	+	−	−	+	−	+	+
  d-Maltose	+	−	−	+	+	+	+	−	+	−	+	+	+	+	+
  d-Mannose	+	−	+	+	+	nd	+	−	+	−	+	+	+	+	d (−)
  d-Melibiose	+	−	+	−	+	−	+	−	+	−	+	+	−	+	+
  d-Raffinose	−	−	−	+	+	−	+	−	+	−	+	+	−	+	d (+)
  l-Rhamnose	−	−	+	+	+	−	+	−	−	−	+	−	+	+	+
  d-Sucrose	+	−	+	−	+	+	+	+	+	−	−	+	−	+	+
  d-Trehalose	+	−	nd	−	nd	nd	d	nd	+	−	+	+	−	nd	+
  dl-Xylose	−	−	+	−	+	+	+	−	+	−	+	+	+	+	+
Utilization of:
  l-Arabinose	+	−	+	−	+	+	+	+	+	−	+	+	+	+	−
  d-Galactose	+	nd	nd	+	+	+	+	−	+	−	+	+	nd	+	+
  d-Glucose	+	−	+	+	+	+	+	+	+	+	+	+	+	+	+
  d-Lactose	+	nd	+	+	+	+	+	+	+	+	+	+	+	+	+
  d-Maltose	+	−	+	+	+	+	+	+	+	+	+	+	+	+	+
  d-Mannose	+	−	+	+	+	+	+	+	+	+	+	+	+	+	+
  d-Xylose	−	nd	+	−	+	+	+	+	+	+	+	+	+	+	+
  d-Mannitol	−	−	+	+	−	−	−	+	−	−	+	−	−	−	−
  Sorbitol	+	nd	−	−	−	−	nd	−	−	−	+	nd	−	−	nd
  Inositol	−	nd	−	−	−	−	−	−	−	−	+	−	−	−	−
  Glycerol	−	nd	−	nd	−	−	−	−	−	−	−	nd	−	−	−
  N-Acetylglucosamine	−	−	+	−	+	+	nd	+	−	+	+	nd	+	+	−
Susceptibility to:
  Ampicillin	nd	nd	−	nd	−	−	−	+	+	+	−	−	−	−	−
  Benzylpenicillin	nd	nd	−	+	−	−	−	+	+	+	−	−	−	−	−
  Carbenicillin	nd	nd	+	nd	−	+	−	+	−	+	+	−	+	v	+
  Gentamicin	nd	nd	−	+	−	−	−	−	−	−	−	−	+	−	−
  Kanamycin	+	nd	−	−	−	−	−	−	−	+	−	−	−	−	−
   Lincomycin	nd	nd	+	nd	+	+	+	+	−	+	+	−	+	v	+
   Oleandomycin	nd	nd	+	nd	−	+	+	+	+	+	+	−	+	+	+
  Neomycin	nd	nd	−	nd	−	−	−	−	−	−	−	−	+	−	−
  Polymyxin B	nd	nd	−	nd	−	−	−	−	+	+	−	−	−	−	−
  Streptomycin	nd	nd	−	+	−	−	−	+	+	−	−	−	+	−	−
  Tetracycline	nd	nd	+	+	−	+	−	+	+	+	+	−	+	d	−
  DNA G+C content	43.5	39–41	41	42.5	37–40	37	42	42	43	38	35	49	43.8	39–42	41
        (mol%)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variable reaction; nd, not determined.
footnote b: Data from Ahmed et al. (2007), Bowman et al. (2003), Nedashkovskaya et al. (2004, 2007b), Tiago et al. (2006a), Van Trappen et al. (2004), Yi and Chun (2004), Yoon et al. (2004, 2005a, b, 2006).





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TABLE 108.  Differential features of Belliella baltica and Aquiflexum balticum a,b
Characteristic	Belliella baltica	Aquiflexum balticum
Color	Pink/orange	Red
DNA G+C content (mol%)	35.4	38.4
Optimum NaCl concentration (%)	0–3.4	1–2
Growth at 40°C	−	+
Temperature optimum (°C)	20–30	30–35
Growth at pH 10	W	−
Gelatin hydrolysis	−	+
Acid production from: c
  l-Arabinose	+	−
  d-Xylose	+	−
  d-Mannose	−	w
  Rhamnose	−	+
  a-Methyl-d-mannoside	−	w
  a-Methyl-d-glucoside	−	w
  N-Acetylglucosamine	−	w
  Amygdalin	−	w
  Melezitose	−	w
  Xylitol	−	w
  d-Turanose	−	w
  l-Fucose	−	w
  5-Ketogluconate	−	w
Assimilation of: d
  Mannose	−	+
  N-Acetylglucosamine	−	+
  Gluconate	−	+
Utilization of: e
  d-Mannose	−	w
  b-Methyl-d-glucoside	−	w
  d-Psicose	−	w
  d-Sorbitol	−	w
  Monomethylsuccinate	−	w
  a-Ketobutyric acid	+	−
  a-Ketovaleric acid	+	−
  l-Glutamic acid	+	−
Cellular fatty acids: f
  C15:0	2.94	−
  C15:0 anteiso	4.53	18.53
  C15:1 w6c	2.07	−
  C17:1 w8c	1.19	−
  C17:1 anteiso w9c	−	1.10
footnote a: Symbols: +, positive; −, negative; w, weak reaction.
footnote b: Data from Brettar et al. (2004a, b).
footnote c: Using the API50CHE system.
footnote d: Using the API 20NE system.
footnote e: Using the BIOLOG GN2 system.
footnote f: Values represent percent of the total fatty acids.





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TABLE 109.  Cellular fatty acid compositions (%) of the genus Echinicola and related genera of the phylum Bacteroidetesa,b
Fatty acid	Echinicola	Algoriphagus	Belliella	Cyclobacterium
C11:0 iso	−c	0–2.2	−	−
C11:0 anteiso	−	0–2.6	−	−
C13:1 AT	0–0.2	−	0–1.4	−
C14:0 iso	0.1–0.2	0–2.3	1.8–2.2	0–2.1
C15:1 iso	0–0.6	0–6.8	10.0–10.3	3.2–8.5
C15:0 iso	17.3–20.0	16.6–38.9	18.9–20.4	22.2–28.3
C15:0 anteiso	1.4–2.8	0.8–6.4	4.2–4.8	6.3–9.2
C15:0	0.8–1.5	0.3–3.0	2.0–3.9	0–0.8
C15:1 w6c	1.1–1.2	0–4.1	1.6–2.5	0.5–1.3
C16:1w5c	4.9–7.8	0–5.8	2.0–4.6	0–3.6
C16:1 iso	0.3–1.0	0.6–10.9	3.2–3.8	−
C16:0 iso	0.9–1.2	0.3–20.7	2.5–2.8	−
C16:0	0.6–0.9	0–3.2	−	0.5–4.9
C15:0 iso 3-OH	3.4–5.0	1.6–5.1	2.1–2.3	1.1–3.7
C15:0 3-OH	2.5–2.6	−	−	−
C17:0 iso	0.7–1.0	0–0.8	0–0.5	−
C17:0 Cyclo	−	0–2.4	−	−
C17:1 iso w9c	4.4–6.9	1.5–14.6	6.6–10.2	4.3–10.3
C17:1 anteiso w9c	−	0–1.6	−	−
C17:1 w8c	0.4	0.4–0.9	0.9–1.5	−
C17:1 w6c	4.3–4.8	0.5–4.5	4.8–9.8	1.3–1.4
C16:0 iso 3-OH	0.4–0.7	0–4.7	1.8–2.1	0–1.0
C16:0 3-OH	0.9–2.3	0–1.9	0–1.1	1.3–1.7
C17:0 iso 3-OH	9.4–10.0	4.9–10.7	3.0–3.3	8.0–10.7
C17:0 2-OH	0.4	0–2.2	−	1.5–2.9
C18:1 w7c	0.7–0.8	−	−	0–3.0
C18:1 w5c	0.2	0.5–0.7	−	1.2–1.4
C18:1 H	−	0–1.6	−	−
C18:0	−	−	−	0–1.3
C19:1 iso	0–0.7	0–1.3	0.8–1.6	−
Summed feature 3	30.7–34.5	6.0–33.7	7.1–11.5	16.2–25.1
Summed feature 4	0–5.0	0–4.9	3.4–4.0	2.5–4.4
footnote a: Values of less than 1% for all strains are not shown. The percentages of predominant fatty acids are shown in bold. Summed features consist of one or more fatty acids that could not be separated by the Microbial Identification System. Summed feature 3 is C15:0 iso 2-OH and/or C16:1 w7c, summed feature 4 is C17:1 iso I and C17:1 anteiso B.
footnote b: Data are taken from Ahmed et al. (2007), Brettar et al. (2004a), Nedashkovskaya et al. (2004, 2005, 2006, 2007a, b), and Ying et al. (2006).





#####
TABLE 110.  Phenotypic characteristics that differentiate the genus Echinicola from its close relatives in the family Cyclobacteriaceae a,b
Characteristic	Echinicola	Algoriphagus	Belliella	Cyclobacterium
Cell morphology:
  Regular rods	+	+	+	−
  Curved, ring-like, or horseshoe-shaped	−	−	−	+
  Cell size (mm)	0.3–0.5 × 1.1–2.3	0.3–0.7 × 0.3–10.0	0.3–0.5 × 0.9–3.0	0.3–0.7 × 0.8–1.5
Gliding motility	+	−	−	−
Nitrate reduction	−	D	+	−
Salinity range (%)	0–15	0–10	0–6	0–10
Growth at 40°C	+	D	−	+
Hydrolysis of starch	+	D	+	−
DNA G+C content (mol%)	44–46	35–49	35.4	41–45
footnote b: Maloy (1990), Tiago et al. (2006a), Van Trappen et al. (2004), Yi and Chun (2004), Ying et al. (2006), and Yoon et al. (2004, 2005a, b, 2006).





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TABLE 111.  Differential phenotypic characteristics of species of the genus Echinicolaa,b
Characteristic	E. vietnamensis KMM 6221T	E. pacifica (n = 3)
Fermentation of d-glucose	−	+
Production of H2S	−	+
Growth with 15% NaCl	+	−
Growth at 44°C	+	−
Hydrolysis of agar, gelatin, and Tween 40	−	+
Acid production from l-arabinose, d-cellobiose, d-glucose,	−	+
   d-lactose, d-maltose, d-mannose, l-rhamnose, and dl-xylose
Susceptibility to carbenicillin, chloramphenicol, doxycycline,	+	−
   erythromycin, and oleandomycin
DNA G+C content (mol%)	45.9	44–45
footnote a: Symbols: +, >85% positive; −, 0–15% positive; n, a number of the strains studied.
footnote b: Data are from Nedashkovskaya et al. (2006, 2007a).





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TABLE 143.  Differential characteristics of the species of the genus Acholeplasma a
   A. laidlawii	A. axanthum	A. brassicae	A. cavigenitalium	A. equifetale	A. granularum	A. hippikon	A. modicum	A. morum	A. multilocale	A. oculi	A. palmae	A. parvum	A. pleciae	A. vituli   
Characteristic
Glucose fermentation	+	+	+	+	+	+	+	+	+	+	+	+	−	+	+
Mannose fermentation	−	−	−	−	+	−	+	−	−	+	−	−	nd	nd	+
Arbutin hydrolysis	+	+	−	−	nd	−	nd	−	+	nd	+	−	nd	nd	−
Esculin hydrolysis	+	+	nd	nd	nd	−	nd	−	+	nd	+	nd	−	nd	−
Film and spots	+	−	nd	−	+	−	+	−	−	+	−	nd	nd	nd	−
Benzyl viologen	+	+	+	+	+	+	+	+	+	−	+	+	+	nd	nd
    reduction
DNA G+C content	31–36	31	35.5	36	30.5	30–32	33	29	34	31	27	30	29	31.6	37.6–38.3
    (mol%)
footnote a: Symbols: +, >85% positive; −, 0–15% positive; nd, not determined.





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TABLE 146.  Taxonomic divisions within the phylum Fibrobacteres
                                                       Delineation [Max. (mean ± SD)]a	Isolate sourcesb
                                                                             To Fibrobacter succinogenes
Lineage	Within lineage	str. S85c	Environmental clones	Cultivated isolates
Phylum. Fibrobacteres	0.29 (0.18 ± 0.06)	0.25 (0.15 ± 0.07)
Class I. Fibrobacteria	0.18 (0.10 ± 0.06)	0.16 (0.08 ± 0.06)
Order I. Fibrobacterales	0.11 (0.07 ± 0.03)	0.09 (0.05 ± 0.03)
Family I. Fibrobacteraceae
Genus I. Fibrobacter
  F. succinogenes	0.06 (0.05 ± 0.01)	0.06 (0.04 ± 0.02)	Equine cecum	Ovine rumen
                                                                                                               Bovine rumen	Bovine rumen
     F. intestinalis	0.04	0.09 (0.09 ± 0.00)	na	Ovine rumen
                                                                                                                                                           Rat cecum
                                                                                                                                                         Porcine cecum
Unclassified Fibrobacteria	0.18 (0.14 ± 0.03)	0.16 (0.13 ± 0.02)	Termite gut	na
                                                                                                               Sulfidic cave
                                                                                                              stream biofilm
                                                                                                            Acid-impacted lake
Class II. Fibrobacteria-2	0.14 (0.09 ± 0.02)	0.22 (0.20 ± 0.01)	Termite gut	na
Class III. Environmental clones	0.19 (0.14 ± 0.04)	0.25 (0.22 ± 0.02)	Soil and waterd	na
footnote a: Delineation values are derived from a distance matrix of all sequences in Figure 118, based on Jukes–Cantor-corrected distances. Maximum delineation values are the maximum pairwise distances between any two sequences within a given lineage; mean delineation values are the mean distances between any two sequences from Figure 118 within a given lineage.
footnote b: na, Not applicable.
footnote c: Pairwise distances between sequences from all lineages were compared to that from Fibrobacter succinogenes str. S85, used as a reference.
footnote d: Water source was 10 m downstream from manure application site.





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TABLE 147.  Cellulase and hemicellulase genes known to be expressed in Fibrobacter succinogenes S85 a,b
                                                                                                                            Modular structure
FSU#	Name	Mw	IP	SP	CD	CBM	Fn	Ig	BTD	Unknown	Reference(s)
Exoglucanase-like:
  257	Cel10A (ClCBase)	60.2	9.0	+	+	4	−	−	−	−	Qi et al. (2007)
  2070	Cel5C (CedA)	40.6	5.3	−	+	−	−	−	−	−	Iyo and Forsberg (1994)
Endoglucanases:
  1947	Cel45C	52.8	5.2	+	+	−	−	−	−	+	Qi et al. (2007)
  2005	Cel5B	40.2	4.8	+	+	−	−	−	−	Unpublished
  2914	Cel5H	96.8	5.2	+	+	11, 11	−	−	10.8	Qi et al. (2007)
  2303	Cel8B	76.5	5.4	+	+	−	−	−	10.3	+	Qi et al. (2007)
  809	Cel9H	231.0	4.9	+	+	−	+	−	9.6	+	Jun et al. (2007)
  810	Cel9I	213.6	5.0	+	+	−	+	+	−	+	Unpublished
  382	Cel51A (CelF)	116.3	7.3	+	+	11, 30, 30	−	−	9.8	−	Malburg et al. (1997)
  2772	Cel5G (Cel-3)	70.8	4.6	+	+	11	−	−	−	McGavin et al. (1989)
  2361	Cel9B (CelE)	64.7	5.8	+	+	−	−	+	11.4 (46 r)	Qi et al. (2007)
  2362	Cel9C (CelD)	69.1	5.9	+	+	−	−	+	11.6 (46 r)	Malburg et al. (1996)
  1346	Cel5K (CelG)	60.3	Iyo and Forsberg (1996)
  226	Lic16C (mlg)	35.2m	+	+	+	Teather and Erfle (1990),
                                                                                                                                                                                                Wen et al. (2005)
Glucan glucohydrolase:
  2558	Cel9D	77m	5.27	+	+	−	−	+	10.5 (69 r)	Qi et al. (2008a)
Xylanases:
  777	Xyn11C (XynC)	66.4	6.2	+	+	−	−	−	+	Paradis et al. (1993),
                                                                                                                                                                                               Zhu et al. (1994)
  2294	Xyn10C (XynB)	64.9	5.34	+	+	6	Jun et al. (2003)
  2292	Xyn10A (XynD)	68.8	5.12	+	+	6	Jun et al. (2003)
  2292	Xyn10B (XynE)	66.7	5.25	+	+	6	Jun et al. (2003)
Uncertain level of expression:
  1346	Cel5K	54.7	7.3	+	+	−	−	−	−	+	Unpublished
  451	Cel9G (EGB)	62.5	5.0	−	+	−	−	+	−	−	Bera-Maillet et al. (2000),
                                                                                                                                                                                            Broussolle et al. (1994)
footnote a: Symbols: +, present; −, absent.
footnote b: Abbreviations: FSU, Fibrobacter succinogenes; Mw, molecular weight; IP, isoelectric point; SP, signal peptide; CD, catalytic domain; CBM, carbohydrate-binding module; Fd, fibronection-like domain; Ig, immunoglobin-like domain; BTD, basic terminal domain, number of residues (r) in the domain is in parentheses.