TABLE 1.
Characteristics that differentiate Pseudomonas palmensis sp. nov. from the type strains of the most closely related Pseudomonas species: Pseudomonas brassicae MAFF212427 T (Sawada et al., 2020) and Pseudomonas laurentiana GSL-010 T (Wright et al., 2018).
| Strain BBB001T | Pseudomonas brassicae MAFF 212427T | Pseudomonas laurentiana GSL-010T | |
| Cell size (μm) | 0.5−0.8 × 1.5−3.8 | 2.1 ± 0.4 × 1.2 ± 0.1 | 1.75−2.2 × 0.5−0.7 |
| Isolation source | Rhizosphere (Spain) | Diseased brocoli | Seawater (Canada) |
| Temperature range (optimal) (°C) | 4–40 (28) | 4–35 (27) | 10–37 (30) |
| NaCl optimal (%, w/v) | 0 | ND | 0.5 |
| Maximum NaCl (%, w/v) | 6 | ND | 3 |
| pH range | 6–10 | ND | 5–10 |
| pH optimum | 8 | ND | 7–7.5 |
| API20 NE | |||
| [CAP] | + | − | + |
| OX | + | + | − |
| Saturated fatty acid | |||
| C10:0 | − | − | 0.11 |
| C12:0 | 4.02 | 4.00 | 2.66 |
| C14:0 | 0.94 | − | 1.76 |
| C15:0 | − | _ | 0.42 |
| C16:0 | 33.29 | 28.10 | 32.29 |
| C17:0 | − | _ | 0.13 |
| C18:0 | 0.52 | _ | 0.18 |
| Unsaturated fatty acid | |||
| C16:1 ω 5c | − | _ | 0.11 |
| C17:1, ω 8c | − | _ | 0.10 |
| C18:1, ω 7c | − | _ | 8.30 |
| Branched fatty acid | |||
| C17:0 cyclo | 11.42 | 7.80 | 1.13 |
| C18:1 11 methyl ω7C | − | − | 0.35 |
| C19:0 cyclo ω8c | 0.81 | − | − |
| Hydroxy fatty acid | |||
| C8:0 3-OH | − | − | − |
| C10:0 3-OH | 9.96 | 4.00 | 3.83 |
| C11:0 3-OH | − | − | − |
| C12:0 2-OH | 4.23 | 2.60 | 4.18 |
| C12:0 3-OH | 4.35 | 3.90 | 3.66 |
| C12:1 3-OH | − | − | 0.07 |
| Summed Features* | |||
| 2 | − | − | − |
| 3 | 22.80 | 29.00 | 40.43 |
| 7 | − | − | 0.17 |
| 8 | 13.66 | 17.5 | 0 |
| Utilization of: | |||
| L-Phenylalanine | + | Unkown | − |
For API20 NE results obtained in this study, all three strains were negative for NO3, TRP, GLU, ADH, URE, ESC, GEL, PNPG, GLU, ARA, MNE, MAN, NAG, MAL, GNT, and ADI and positive for GNT, GLU, MLT, CIT, and PAC. Characteristics for API20 NE and biolog plates are scored as follows: − negative reaction; + positive reaction. Fatty acid profile expressed as% (FAME): − indicates absence of the fatty acid. Summed feature* represents two or three fatty acids that cannot be separated using the MIDI system. Summed feature 3 comprises C16:1 ω7c/C16:1 ω 6c; summed feature 8 comprises C18:1 ω 7c/C18:1 ω 6c.