Vibrio olivae sp nov., isolated from Spanish-style green-olive fermentations

Three isolates originating from Spanish-style green-olive fermentations in a manufacturing company in the province of Seville, Spain, were taxonomically characterized by a polyphasic approach. This included a phylogenetic analysis based on 16S rRNA gene sequences and multi-locus sequence analysis (MLSA) based on pyrH, recA, rpoA, gyrB and mreB genes. The isolates shared 98.0% 16S rRNA gene sequence similarity with Vibrio xiamenensis G21(T). Phylogenetic analysis based on 16S rRNA gene sequences using the neighbour-joining and maximum-likelihood methods showed that the isolates fell within the genus Vibrio and formed an independent branch close to V. xiamenensis G21(T). The maximum-parsimony method grouped the isolates to V. xiamenensis G21(T) but forming two clearly separated branches. Phylogenetic trees based on individual pyrH, recA, rpoA, gyrB and mreB gene sequences revealed that strain IGJ1.11(T) formed a clade alone or with V. xiamenensis G21(T). Sequence similarities of the pyrH, recA, rpoA, gyrB and mreB genes between strain IGJ1.11(T) and V. xiamenensis G21(T) were 86.7, 85.7, 97.3, 87.6 and 84.8%, respectively. MLSA of concatenated sequences showed that strain IGJ1.11(T) and V. xiamenensis G21(T) are two clearly separated species that form a clade, which we named Glade Xiamenensis, that presented 89.7% concatenated gene sequence similarity, i.e. less than 92 %. The major cellular fatty acids (&gt;5 %) of strain IGJ1.11(T) were summed feature 3 (C-16:1 omega 7c and/or C-16:1 omega 6c), C-16:0 and summed feature 8 (C-18 :1 omega 7c and/or C-18 : 1 omega 6c). Enzymic activity profiles, sugar fermentation patterns and DNA G+C content (52.9 mol%) differentiated the novel strains from the closest related members of the genus Vibrio. The name Vibrio olivae sp. nov. is proposed for the novel species. The type strain is IGJ1.11(T) (=CECT 8064(T)=DSM 25438(T)).</p