Halobacillus salinus sp. nov., isolated from a salt lake on the coast of the East Sea in Korea

Abstract

A Gram-positive, rod-shaped, endospore-forming, halophilic bacterium (strain HSL-3 T ) was isolated from a salt lake near Hwajinpo beach on the East Sea in Korea and was subjected to a polyphasic taxonomic study. Strain HSL-3 T grew optimally in the presence of 2-10 % (w/v) NaCl. Strain HSL-3 T showed poor growth in the absence of NaCl and grew in the presence of less than 23 % NaCl. The cell wall peptidoglycan type of strain HSL-3 T was A4b based on L-Orn-D-Asp. The predominant menaquinone found in strain HSL-3 T was menaquinone-7 (MK-7). Strain HSL-3 T had a cellular fatty acid profile containing large amounts of branched fatty acids; the major fatty acids were anteiso-C 15 : 0 , iso-C 15 : 0 and iso-C 16 : 0 . The DNA G+C content of strain HSL-3 T was 45 mol%. Phylogenetic analysis based on 16S rDNA sequences showed that strain HSL-3 T falls within the radiation of the cluster comprising Halobacillus species. Strain HSL-3 T exhibited levels of 16S rDNA similarity of 97?4-98?4 % to the type strains of Halobacillus species. Levels of DNA-DNA relatedness between strain HSL-3 T and the type strains of all validly named Halobacillus species were in the range 7?3-9?2 %. On the basis of phenotypic and phylogenetic data and the genomic distinctiveness, strain HSL-3 T (=KCCM 41590 T =JCM 11546 T ) should be placed in the genus Halobacillus as the type strain of a novel species, for which the name Halobacillus salinus sp. nov. is proposed.

Halobacillus mangrovi sp. nov., a moderately halophilic bacterium isolated from the black mangrove Avicennia germinans

“…The DNA G+C content of strain MS10 T was 45.7 mol%. This value is close to those reported for recognized species of the genus Halobacillus (Spring et al, 1996; Amoozegar et al, 2003;Yoon et al, 2003Yoon et al, , 2004Yoon et al, , 2005Liu et al, 2005).…”

“…The DNA G+C content of strain MS10 T was 45.7 mol%. This value is close to those reported for recognized species of the genus Halobacillus (Spring et al, 1996; Amoozegar et al, 2003;Yoon et al, 2003Yoon et al, , 2004Yoon et al, , 2005Liu et al, 2005).DNA-DNA hybridization studies were performed according to the competition procedure of the membrane method (Johnson, 1994), as described in detail by Mormile et al (1999). The hybridization temperature was 48.7 u C, which was within the limit of validity for the filter method (De Ley & Tijtgat, 1970) and the percentage hybridization was calculated according to Johnson (1994).…”

“…Besides the ability to produce ellipsoidal or spherical endospores at the central or subterminal position, one of the main features of the genus Halobacillus is the cell-wall peptidoglycan type based on L-Orn-D-Asp, in contrast to the meso-diaminopimelic acid or L-lysine type cell-wall peptidoglycan found in related genera (Shida et al, 1997;Yoon et al, 2003). There have been no previous reports of members of the genus Halobacillus associated with mangroves that thrive in saline habitats.…”

“…At the time of writing, the genus comprises nine recognized species, Halobacillus halophilus (type species of the genus), Halobacillus litoralis, Halobacillus trueperi (Spring et al, 1996), Halobacillus salinus (Yoon et al, 2003), Halobacillus karajensis (Amoozegar et al, 2003), Halobacillus locisalis (Yoon et al, 2004), Halobacillus aidingensis, Halobacillus dabanensis (Liu et al, 2005) and Halobacillus yeomjeoni (Yoon et al, 2005). Besides the ability to produce ellipsoidal or spherical endospores at the central or subterminal position, one of the main features of the genus Halobacillus is the cell-wall peptidoglycan type based on L-Orn-D-Asp, in contrast to the meso-diaminopimelic acid or L-lysine type cell-wall peptidoglycan found in related genera (Shida et al, 1997;Yoon et al, 2003). There have been no previous reports of members of the genus Halobacillus associated with mangroves that thrive in saline habitats.…”

“…Growth occurs at temperatures of 10-50 u C (optimal 33-35 u C) and pH 6.0-9.0 (optimal pH 7.0). Yoon et al (2003). All strains were grown on marine agar supplemented with 8.1 % NaCl (final NaCl concentration of 10 %) according to Yoon et al (2003).…”