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Table 1. Classification and general features of H. hydrossis OT according to the MIGS recommendations [16] and the NamesforLife database [17].

From: Complete genome sequence of Haliscomenobacter hydrossis type strain (OT)

MIGS ID

Property

Term

Evidence code

  

Domain Bacteria

TAS [18]

  

Phylum Bacteroidetes

TAS [19]

  

Class “Sphingobacteria

TAS [20]

  

Order “Spingobacteriales

TAS [20]

  

Family “Saprospiraceae

TAS [21]

  

Genus Haliscomenobacter

TAS [1,2]

  

Species Haliscomenobacter hydrossis

TAS [1]

 

Current classification

Type strain O

TAS [1,2]

 

Gram stain

negative

TAS [1]

 

Cell shape

rod-shaped with a hyaline sheath

TAS [1]

 

Motility

non-motile

TAS [1]

 

Sporulation

not reported

 
 

Temperature range

8–30°C

TAS [1]

 

Optimum temperature

26°C

TAS [1]

 

Salinity

not reported

 

MIGS-22

Oxygen requirement

strictly aerobic

TAS [1]

 

Carbon source

organic acids, peptides, proteins, mono- and polysaccharides

TAS [1]

 

Energy metabolism

chemoorganotroph

TAS [1]

MIGS-6

Habitat

fresh water of lakes, ditch water

TAS [1]

MIGS-15

Biotic relationship

free-living

TAS [1]

MIGS-14

Pathogenicity

none

NAS

 

Biosafety level

1

TAS [22]

 

Isolation

bulking activated sludge

TAS [1]

MIGS-4

Geographic location

Oss, The Netherlands

TAS [1]

MIGS-5

Sample collection time

before 1973

TAS [1]

MIGS-4.1

Latitude

51.77

NAS

MIGS-4.2

Longitude

5.53

NAS

MIGS-4.3

Depth

0, surface

TAS [1]

MIGS-4.4

Altitude

about 8 m

NAS

  1. Evidence codes - IDA: Inferred from Direct Assay (first time in publication); TAS: Traceable Author Statement (i.e., a direct report exists in the literature); NAS: Non-traceable Author Statement (i.e., not directly observed for the living, isolated sample, but based on a generally accepted property for the species, or anecdotal evidence). These evidence codes are from of the Gene Ontology project [23]. If the evidence code is IDA, the property was directly observed by one of the authors or an expert mentioned in the acknowledgements.