Halomonas jeotgali sp. nov., a new moderate halophilic bacterium isolated from a traditional fermented seafood

• Published in: The journal of microbiology Vol. 48; no. 3; pp. 404 - 410
• Main Authors: Kim, M.S., Kyung Hee University, Seoul, Republic of Korea, Roh, S.W., Kyung Hee University, Seoul, Republic of Korea, Bae, J.W., Kyung Hee University, Seoul, Republic of Korea
• Format: Journal Article
• Language: English
• Published: Heidelberg The Microbiological Society of Korea 01.06.2010; Springer Nature B.V; 한국미생물학회
• Subjects: Bacteria; Base Composition; Biomedical and Life Sciences; Catalase; Deoxyribonucleic acid; DNA; DNA, Bacterial - chemistry; DNA, Bacterial - genetics; DNA, Ribosomal - genetics; Enzymes; exopolysaccharides; Fatty acids; Fatty Acids - metabolism; Fermentation; Food Microbiology; Genes, Bacterial; Genes, rRNA; Halomonadaceae; Halomonas; Halomonas - classification; Halomonas - genetics; Halomonas - isolation & purification; Halomonas - metabolism; Halomonas jeotgali sp. nov; halophilic; Hydrogen-Ion Concentration; Korea; Life Sciences; Microbiology; Microscopy; New species; Oxidation; pH effects; Phenotype; Phylogenetics; Phylogeny; rRNA 16S; Salinity; Salts; Seafood; Seafood - microbiology; Species Specificity; TAXONOMIA; TAXONOMIE; TAXONOMY; Temperature effects; 생물학; Korea; halophilic; sp. nov; taxonomy
• ISSN: 1225-8873; 1976-3794
• DOI: 10.1007/s12275-010-0032-y

A moderate halophilic, Gram-negative, non-motile, rod-shape, and aerobe designated as strain Hwa∨T was isolated from traditional fermented Korean seafood, which presented as a single cell or paired cells. Optimal growth occurred at 25℃ in 10% (w/v) salts at pH 7.0-8.0; however, growth occurred in a temperature range of 10-32℃, a salts concentration of 5-25% (w/v) and pH 5.0-10.0. Tests for oxidase and catalase were positive. The cells produced poly-β-hydroxybutyric acid, but not exopolysaccharide. Based on the 16S rRNA gene sequence, not only was there low similarity between strain Hwa∨T and all other species (94.1% similarity with H. subglaciescola DSM 4683∨T, 94.0% similarity with H. sulfidaeris Esulfide1∨T, 93.6% similarity with H. cerina SP4∨T and 93.0% similarity with H. halodurans DSM 5160∨T), but the phylogenetic analysis revealed that the isolate may be classified as a novel species belonging to the genus Halomonas in the class Gammaproteobacteria. The predominant fatty acids of strain Hwa∨T were C∧18:1 ω7c, C∧16:0, C∧12:0 3-OH and C∧16:1 ω7c/C∧15:0 iso 2-OH. The DNA G+C content was calculated as 61.7 mol%. Based on phenotypic, genotypic, and phylogenetic characteristics, it is proposed that the strain designated as Hwa∨T be assigned to the genus Halomonas as Halomonas jeotgali sp. nov. (=KCTC 22487∨T =JCM 15645∨T).