Haloanaerobium fermentans sp. nov., a strictly anaerobic, fermentative halophile isolated from fermented puffer fish ovaries

• Published in: International journal of systematic and evolutionary microbiology Vol. 50; no. 4; pp. 1621 - 1627
• Main Authors: Kobayashi, T, Kimura, B, Fujii, T
• Format: Journal Article
• Language: English
• Published: Reading Soc General Microbiol 01-07-2000; Society for General Microbiology
• Subjects: Acetylglucosamine - metabolism; Animals; Bacteriology; Biological and medical sciences; Culture Media; Disaccharides - metabolism; Fermentation; Fermented food industries; Fish Products - microbiology; Fishes; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Gram-Negative Anaerobic Bacteria - classification; Gram-Negative Anaerobic Bacteria - genetics; Gram-Negative Anaerobic Bacteria - growth & development; Haloanaerobium fermentans; Hexoses - metabolism; Hydrogen-Ion Concentration; Marine; Microbiology; Molecular Sequence Data; Other fermented food industries; Phylogeny; Raffinose - metabolism; Ribose - metabolism; RNA, Bacterial - genetics; RNA, Ribosomal, 16S - genetics; Sodium Chloride; Systematics; Temperature; Xylose - metabolism; Asia; Japan; Anaerobiosis; Edible fish; Description; Haloanaerobiaceae; Taxonomy; Genotype; Fermented product; Traditional food stuff; Characterization; Ovary; Phenotype; Halophily; Female genital system; 16S-RNA; Bacteria; New species; Haloanaerobium
• ISSN: 1466-5026; 1466-5034
• DOI: 10.1099/00207713-50-4-1621

T Kobayashi, B Kimura and T Fujii
Department of Food Science and Technology, Tokyo University of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo108-8477, Japan
A strain of strictly anaerobic and moderately halophilic bacteria isolated
from salted puffer fish ovaries was studied phenotypically, genotypically
and phylogenetically. On the basis of its physiological and morphological
characteristics, the new isolate is considered to be a member of the genus
Haloanaerobium. It is a motile, rod-shaped, non-spore-forming,
Gram-negative, obligate anaerobe that grows in the presence of 25% (w/v)
NaCl. The optimum salt concentration for growth is 10% (w/v). It grows well
at 15 and 45 degrees C, but not at 10 or 50 degrees C. The optimum
temperature for growth is 35 degrees C. It grows at pH 6.0--9.0 and the
optimum pH for growth is 7.5. It ferments N-acetylglucosamine, cellobiose,
fructose, galactose, D-glucose, lactose, maltose, D-mannose, raffinose,
D-ribose, sucrose and D-xylose. It ferments D-glucose with the production
of hydrogen, carbon dioxide, ethanol and organic acids such as acetate,
formate and lactate. 16S rRNA gene sequence information confirmed the
phylogenetic position of the new isolate, strain R-9(T), as a member of the
genus Haloanaerobium. DNA--DNA hybridization data revealed that isolate
R-9(T) exhibited low levels of reassociation (less than 30%) with
previously described Haloanaerobium species. Based on these results, the
new isolate appears to represent a new Haloanaerobium species, for which
the name Haloanaerobium fermentans sp. nov. is proposed. The type strain is
R-9(T) (=JCM 10494(T)).