Clostridiisalibacter paucivorans gen. nov., sp. nov., a novel moderately halophilic bacterium isolated from olive mill wastewater

Liebgott, Pierre-Pol; Joseph, Manon; Fardeau, Marie Laure; Cayol, Jean‐Luc; Falsen, Enevold; Chamkh, Fatima; Qatibi, Abdel-Illah; Labat, Marc

doi:10.1099/ijs.0.65182-0

Cited by 35 publications

(19 citation statements)

References 39 publications

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“…(1.3% ± 0.4%) of the OTUs. The moderate halophilic bacterium Clostridiisalibacter paucivorans first isolated from olive mill waste water (Liebgott et al, 2008) has additionally been identified on the surfaces of Raclette type cheeses (Roth et al, 2010). The halophilic and alkaliphilic LAB M. psychrotolerans and Alkalibacterium spp.…”

Section: Discussionmentioning

confidence: 99%

Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques

Ryssel

Johansen

Al‐Soud

et al. 2015

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques

Ryssel

Johansen

Al‐Soud

et al. 2015

International Journal of Food Microbiology

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“…Strain BM T differed from T. berrensis CTT3 T (Cayol et al, 2000) and Caloranaerobacter azorensis MV1087 T (Wery et al, 2001) in that the latter strains are thermophilic (and hence were not included in Table 2), with optimal growth temperatures of 65 u C, whereas the upper temperature for growth of strain BM T was 44 u C. Strain BM T fermented amino acids and sugars, which were not metabolized by P. ethanoligenes GW T (Niu et al, 2008), and the G+C content of P. ethanoligenes GW T (38.0 mol%) was significantly higher than that of strain BM T . In contrast to Clostridiisalibacter paucivorans 37HS60 T (Liebgott et al, 2008), strain BM T could use four sugars as sole carbon and energy sources, and was able to use glutamic acid, glycine, methionine and valine, while Clostridiisalibacter paucivorans 37HS60 T fermented cysteine, lysine, serine and valine.…”

Section: Strain Bmmentioning

confidence: 93%

Brassicibacter mesophilus gen. nov., sp. nov., a strictly anaerobic bacterium isolated from food industry wastewater

Fang

Zhang

et al. 2012

International Journal of Systematic and Evolutionary Microbiology

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A novel mesophilic, strictly anaerobic bacterium, strain BMT, was isolated from food industry wastewater. The cells were motile, non-spore-forming rods and stained Gram-negative. Growth of strain BMT was observed at 16–44 °C (optimum 37 °C) and pH 6.0–9.0 (optimum pH 7.5). The NaCl concentration range for growth was 0–8 % (optimum 1.5 %, w/v). Strain BMT was chemo-organotrophic, using a few sugars and amino acids as sole carbon and energy sources. The fermentation products from peptone-yeast extract broth were propionate, formate, acetate, ethanol and isovalerate. Indole, NH3 and H2S were produced from peptone. No respiratory quinones could be detected. The major fatty acids were iso-C15 : 0 (39.3 %), iso-C15 : 0 dimethyl acetal (10.1 %), anteiso-C15 : 0 (7.6 %), C14 : 0 (6.1 %) and C16 : 0 (5.6 %). The major polar lipids were diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol and a number of unidentified aminoglycolipids, glycolipids and phospholipids. The DNA G+C content was 28.2 mol%. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain BMT was related to various genera of the family Clostridiaceae , and its closest relatives were Sporosalibacterium faouarense SOL3f37T (94.3 % 16S rRNA gene sequence similarity), Proteiniborus ethanoligenes GWT (92.1 %) and Clostridiisalibacter paucivorans 37HS60T (92.0 %). In recognition of its distinct phenotypic and genotypic characteristics, isolate BMT is proposed to represent a novel species of a new genus, Brassicibacter mesophilus gen. nov., sp. nov. The type strain of Brassicibacter mesophilus is BMT ( = JCM 16868T = DSM 24659T).

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“…Strains and sources of data: 1, L21-TH-D2 T ; 2, Thermohalobacter berrensis CTT3 T (Cayol et al 2000); 3, Sporosalibacterium faouarense SOL3f37 T (Rezgui et al 2011); 4, Brassicibacter mesophilus BM T (Fang et al 2012); 5, Clostridiisalibacter paucivorans 37HS60 T (Liebgott et al 2008); 6, Caloranaerobacter azorensis MV1087 T (Wery et al 2001). …”

Section: Phylogeny and Taxonomymentioning

confidence: 99%

Caldisalinibacter kiritimatiensisgen. nov., sp. nov., a Moderately Thermohalophilic Thiosulfate-Reducing Bacterium from a Hypersaline Microbial Mat

Ben-Hania

Joseph

Fiebig

et al. 2015

Geomicrobiology Journal

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A novel anaerobic bacterium, designated L21-TH-D2 T was isolated from the anoxic zone of a microbial mat of the hypersaline Lake 21 on the Kiritimati Atoll (Republic of Kiribati, Central Pacific). Cells were Gram-positive, spore-forming and motile slender rods. The novel strain grew anaerobically by fermentation at temperatures between 40 and 65 C (optimum 50-55 C) and at pH between 5-9 (optimum 6.9-7.0). It required at least 20 g L ¡1 NaCl for growth and tolerated up to 150 g L ¡1 NaCl (optimum at 50 g L ¡1 ). In the presence of yeast extract or peptone the novel strain fermented glucose, fructose, maltose, mannose and pyruvate. The endproducts from glucose fermentation were acetate, ethanol, CO 2 and H 2 . Nitrate, nitrite, elemental sulfur, sulfate, and sulfite were not used as electron acceptors, while thiosulfate was reduced to sulfide. The cellular fatty acids pattern was dominated by iso-C15:0 and iso-C15:0 DMA. The major polar lipids were identified as phosphatidylglycerol, phosphatidylethanolamine, an unidentified phospholipid and two different unidentified glycolipids. No respiratory lipoquinones or cytochromes were detected. The DNA G C C content was 30.7 mol%. The determined draft genome sequence of strain L21-TH-D2 T revealed a specialization on a saccharolytic fermentative metabolism. Besides enzymes for substrate-level phosphorylation, several membrane-bound enzyme complexes, like an ion-translocating RNF complex and an F-type ATP synthase, were annotated in the genome sequence and seem to be involved in the energy metabolism. Phylogenetic analyses based on a comparison of 16S rRNA gene sequences placed the novel isolate in a clade of anaerobic halophilic or thermohalophilic bacteria within the clostridial subcluster XII. Significant phenotypic and phylogenetic differences prevent inclusion of the novel isolate in existing genera within the family Clostridiaceae, so that the novel taxon Caldisalinibacter kiritimatiensis gen. nov., sp. nov., is proposed. The type strain is L21-TH-D2 T (= DSM 26826 T D JCM 18664 T ).

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Clostridiisalibacter paucivorans gen. nov., sp. nov., a novel moderately halophilic bacterium isolated from olive mill wastewater

Cited by 35 publications

References 39 publications

Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques

Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques

Brassicibacter mesophilus gen. nov., sp. nov., a strictly anaerobic bacterium isolated from food industry wastewater

Caldisalinibacter kiritimatiensisgen. nov., sp. nov., a Moderately Thermohalophilic Thiosulfate-Reducing Bacterium from a Hypersaline Microbial Mat

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