Complete genome sequence of Pirellula staleyi type strain (ATCC 27377T)

Table 1. Classification and general features of P. staleyi ATCC 27377^T in accordance with the MIGS recommendations [11]

MIGS ID	Property	Term	Evidence code
	Current classification	Domain Bacteria
		Phylum Planctomycetes	TAS [13]
		Class “Planctomycea”	TAS [13]
		Order Planctomycetales	TAS [14–17]
		Family Planctomycetaceae	TAS [14,15]
		Genus Pirellula	TAS [9,10]
		Species Pirellula staleyi	TAS [10,15]
		Type strain ICPB 4128	TAS [6]
	Gram stain	negative	TAS [6]
	Cell shape	pear or teardrop shaped	TAS [6]
	Motility	with flagella	TAS [6]
	Sporulation	sporulation has not been reported	NAS [6,10]
	Temperature range	mesophile, range has not been determined	TAS [10,18]
	Optimum temperature	20–25°C	TAS [10,19]
	Salinity	50% artificial seawater (100% ASW = 34.5‰ salinity)	TAS [6,10]
MIGS-22	Oxygen requirement	aerobic	NAS [6,10]
	Carbon source	Fucose, pectin, lactose, maltose, melibiose, raffinose, sucrose, and trehalose	TAS [6,10]
	Energy source	carbohydrates	TAS [6,10]
MIGS-6	Habitat	aquatic	TAS [20]
MIGS-15	Biotic relationship	free-living, but also attached to filamentous algae and cyanobacteria	TAS [20]
MIGS-14	Pathogenicity	non pathogenic	NAS
	Biosafety level	1	TAS [21]
	Isolation	fresh and brackish water	TAS [6,20]
MIGS-4	Geographic location	Lake Lansing, Michigan, USA	TAS [20]
MIGS-5	Sample collection time	early 1970s	TAS [20]
MIGS-4.1	Latitude, Longitude	42.759, −84.399	NAS
MIGS-4.2	Latitude, Longitude	42.759, −84.399	NAS
MIGS-4.3	Depth	not reported
MIGS-4.4	Altitude	not reported

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 [19]. 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