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from the Szutsao saltern in southern Taiwan, which was previously used as salt production field. The novel isolate grew optimally at 35–40 6C, at pH 7.5–8.0 and in the presence of 5 % (w/v) NaCl. The major fatty acids were C16: 0, C18: 1v9c, C16: 1v9c, C12: 0 3-OH and C12: 0. The predominant quinone was Q-9. Phosphatidylglycerol, diphosphatidylglycerol and phosphatidylethanolamine were the predominant polar lipids. The DNA G+C content was 56.5 mol%. Phylogenetic analyses based on 16S rRNA gene sequences revealed the affiliation of the novel isolate to the genus Marinobacter. DNA–DNA hybridization results between strain NTU-104T and the type strains of the most closely related species, Marinobacter pelagius and Marinobacter koreensis, were 36.4 % and 33.2%, respectively. On the basis of phenotypic, phylogenetic and genetic analyses, strain NTU-104T is considered to represent a novel species of the genus Marinobacter. The name Marinobacter szutsaonensis sp. nov. is proposed, with strain NTU-104T (5BCRC 17809T5CGMCC 1.7011T5JCM 15751T) as the type strain. The genus Marinobacter, a member of the class Gammaproteobacteria, was first proposed by Gauthier et al. (1992). The type species of the genus, Marinobacte