A Gram-stain positive, aerobic, non-motile, rod-shaped, oxidase-negative and catalase-positive bacterial strain, designated 06C10-3-11 T , was isolated from the symptomatic bark of a Populus  euramericana canker. Growth occurred at 10-45 C (optimum, 30 C), pH 6-11 (optimum, pH 7.0-8.0), 0-7 % (w/v) NaCl (optimum, 0-1 %) and in the presence of 20 mM Cr (VI). The major fatty acids (!10 %) of the novel strain were identified as anteiso-C 15:0 , anteiso-C 17:0 and iso-C 16:0 . The polar lipids were diphosphatidylglycerol, phosphatidylglycerol, phospholipid, glycolipid and two unknown lipids. The strain contained the respiratory quinone MK-10 (71 %) as a major component and MK-11 (29 %) in lesser amounts. The cell wall amino acids were 2,4-diaminobutyric acid, alanine, glutamic acid and glycine. The genomic DNA G+C content of the type strain was 69.8 mol%. Phylogenetic analysis, based on 16S rRNA gene sequences, indicated that strain 06C10-3-11 T belongs to the genus Leucobacter, showing the highest 16S rRNA gene sequence similarities with Leucobacter celer NAL101 T (96.19 %), 'Leucobacter kyeonggiensis' F3-P9 T (96.18 %), Leucobacter denitrificans M1T8B10 T (96.10 %) and Leucobacter aridicollis CIP 108388 T (96.06 %). The DNA G+C content of strain 06C10-3-11 T was 69.8 mol%. Based on the molecular data and physiological and biochemical characteristics, strain 06C10-3-11 T is considered to represent a novel species of the genus Leucobacter, for which the name Leucobacter populi sp. nov. is proposed. The type strain is 06C10-3-11 T (= CFCC 12199 T = KCTC 39685 T ).

Apolygus lucorum is currently a major pest of tea plantations, affecting the normal growth of tea shoots and reducing yield and quality. This study measured the effect of damage by A. lucorum alongside mechanical damage using UV spectrophotometry and high performance liquid chromatography. We found that the nutritional characteristics of tea varied with the level of bug damage, which influenced levels of caffeine, theanine, and tea polyphenols. As damage increased, caffeine content gradually increased. In contrast, theanine levels in highly damaged leaves were reduced compared to other levels of damage. The polyphenol level, like caffeine, increased with increasing damage. The levels of five other substances-Epigallocatechin, Catechin, Epigallocatechin gallate, Epicatechin, and Epicatechin gallate were all higher in tea with higher damage. Damage from A. lucorum changed the chemical profile of the tea, caused tea water turbidity, taste bitterness and decreased freshness, leading to the tea quality decline.