Taxonomic Study and Amended Description of Vibrio costicola

Abstract

A total of 54 moderately halophilic vibrios, which were isolated from several salterns located in different areas of Spain, were examined by using a wide range of morphological, physiological, biochemical, and nutritional tests. The resulting data, together with data for four reference Vibrio costicola strains including the type strain V. costicolu NCMB 701, and other marine species that were similarly examined, were compared by using several numerical taxonomic methods. There was a strong similarity between the 54 isolates and four reference strains of V. costicola that were isolated from cured meats. On the basis of these and other molecular data, including guanine-plus-cytosine content of the deoxyribonucleic acid and the plasmid content, we propose an amended description of this species.Vibrio costicola is a bacterium which is able to grow over a wide range of salt concentrations and thus is included in the moderately halophilic category (11). This species was isolated and described for the first time by Smith (24), as " V . costicolus," from rib bones in certain Australian bacon, suggesting the name "costicolus" (rib dweller). At present, V. costicola is included as a valid species in the Approved Lists of Bacterial Names (23).From a physiological point of view, many studies have been carried out with this species, and in fact, it has been considered as an organism representative of moderately halophilic bacteria. However, only a few taxonomic studies have been carried out, and all of them have studied organisms isolated from cured meats and curing brines (7,24,29; J. Robinson, Ph.D. thesis, McGill University, 1950).In the Bergey 's Manual of Determinative Bacteriology (8th ed.), this species was included as a member of the genus Vibrio and named correctly as V. costicola, but the taxonomic description was not very exhaustive (22). The recent edition of Bergey 's Manual of Systematic Bacteriology also includes this species in the genus Vibrio and provides more phenotypic characteristics, especially nutritional tests, but is based only upon two strains isolated from cured meats (1).In a taxonomic study of gram-negative rods isolated from solar salterns, Ventosa et al. (28) showed that microorganisms with phenotypic characteristics similar to those of V . costicola were present in high proportions in some ponds of the salterns. In the present work we isolated and characterized 54 vibrios from several hypersaline habitats and studied them in depth, together with the type strain V . costicola NCMB 701T as well as some other strains of this species isolated from cured meats and other reference strains. MATERIALS AND METHODSBacterial strains. The 54 strains studied were isolated from several solar salterns in Spain, located near Alicante, Huelva, and Cadiz, in the southeast, south, and southwest of Spain, respectively, and from the Canary Islands (Spain) in the Atlantic Ocean. The isolation medium, as well as the methodology, has been previously described (28). The selection of the strains was made on the basis ...

Salinivibrio proteolyticus sp. nov., a moderately halophilic and proteolytic species from a hypersaline lake in Iran

“…Minor components were C 12 : 0 (4.0 %), C 14 : 0 3-OH (3.6 %), C 14 : 0 (3.5 %), C 12 : 0 3-OH (2.8 %), C 18 : 1 v9c (2.1 %), C 16 : 1 v9c (1.9 %), C 18 : 0 (1.7 %) and C 19 : 1 v6c (1.3 %) (components of less than 1 % were not considered). These data are compatible Garcia et al (1987), Huang et al (2000), Romano et al (2005) …”

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