Complete genome sequence of Allochromatium vinosum DSM 180T

Table 1. Classification and general features of A. vinosum DSM 180^T according to the MIGS recommendations [11]

MIGS ID	Property	Term	Evidence code
	Classification	Domain Bacteria	TAS [12]
		Phylum Proteobacteria	TAS [13]
		Class Gammaproteobacteria	TAS [14,15]
		Order Chromatiales	TAS [14,16]
		Family Chromatiaceae	TAS [17–19]
		Genus Allochromatium	TAS [20]
		Species Allochromatium vinosum	TAS [20]
		Type strain DSM 180	TAS [20]
	Gram stain	negative	TAS [20]
	Cell shape	rod	TAS [20]
	Motility	motile	TAS [20]
	Sporulation	nonsporulating	NAS
	Temperature range	25–35°C	TAS [21]
	Optimum temperature	30°C	TAS [21]
	pH range	6.5–7.6	TAS [21]
	pH optimum	7.0–7.3	TAS [21]
	Salinity	Not required but low concentrations are tolerated Photolithoautotrophic growth: H₂, sulfide, polysulfides, thiosulfate, sulfur, sulfite	TAS [21]
	Energy source	Photolithoheterotrophic growth: formate, acetate, propionate, butyrate, fumarate succinate, pyruvate, malate, glycolate	TAS [21]
	Energy source	Chemolithoheterotrophic growth: H₂, sulfide and thiosulfatas ee lectron donors, acetate, propionate, pyruvate, malate, fumarate, succinate	TAS [21]
		Chemolithoautotrophic growth: CO₂ as carbon source, H₂, sulfide, thiosulfate
MIGS-6	Habitat	Both pelagic and in littoral sediments	TAS [21]
MIGS-15	Biotic relationship	free-living	NAS
MIGS-14	Pathogenicity	None	TAS [22]
	Biosafety level	1	TAS [22]
	Isolation site	ditch water	TAS [23]

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 the Gene Ontology project [24]. If the evidence code is IDA, then the property was directly observed for a living isolate by one of the authors or an expert mentioned in the acknowledgements.

ISSN: 2524-6372