Alkalibacterium psychrotolerans sp. nov., a psychrotolerant obligate alkaliphile that reduces an indigo dye

Abstract

A psychrotolerant, obligately alkaliphilic bacterium, IDR2-2 T , which is able to reduce indigo dye was isolated from a fermented polygonum indigo (Polygonum tinctorium Lour.) produced in Date, Hokkaido, using a traditional Japanese method. The isolate grew at pH 9-12 but not at pH 7-8. It was a Gram-positive, facultatively anaerobic, straight rod-shaped bacterium with peritrichous flagella. The isolate grew in 0-17 % (w/v) NaCl but not at NaCl concentrations higher than 18 % (w/v). Its major cellular fatty acids were C 14 : 0 , C 16 : 0 , C 16 : 1 9c and C 18 : 1 9c, and its DNA G+C content was 40?6 mol%. DL-Lactic acid was the major end-product from D-glucose. No quinones could be detected. The peptidoglycan type was A4b, Orn-D-Glu. A phylogenetic analysis based on 16S rRNA gene sequence data indicated that strain IDR2-2 T is a member of the genus Alkalibacterium. DNA-DNA hybridization revealed low relatedness (less than 25 %) between the isolate and two phylogenetically related strains, Alkalibacterium olivapovliticus and Marinilactibacillus psychrotolerans. On the basis of phenotypic characteristics, phylogenetic data and DNA-DNA relatedness data, the isolate merits classification as a novel species, for which the name Alkalibacterium psychrotolerans sp. nov. is proposed. The type strain is IDR2-2 T (=JCM 12281 T =NCIMB 13981 T ).

Alkalibacterium thalassium sp. nov., Alkalibacterium pelagium sp. nov., Alkalibacterium putridalgicola sp. nov. and Alkalibacterium kapii sp. nov., slightly halophilic and alkaliphilic marine lactic acid bacteria isolated from marine organisms and salted foods collected in Japan and Thailand

“…In comparison, strain T22-1-2 T (group GS4) contained glutamic acid, alanine and ornithine in a molar ratio of 1 : 1.2 : 0.7. From these results, It was inferred that strains T117-1-2 T (group GS1), T143-1-1 T (group GS2) and T129-2-1 T (group GS3) contained peptidoglycan type A4b, Orn-D-Asp, which is the cell-wall type of A. olivapovliticus (Ishikawa et al, 2003) (Yumoto et al, 2004). Strain T22-1-2 T (group GS4) had peptidoglycan type A4b, Orn-D-Glu, which is the cell-wall type of M. psychrotolerans (Ishikawa et al, 2003) and differs from those of the other three genomic species and the four described species of the genus Alkalibacterium.…”

“…The genus Alkalibacterium presently comprises four species: Alkalibacterium olivapovliticus (the type species; Ntougias & Russell, 2001), Alkalibacterium psychrotolerans (Yumoto et al, 2004), Alkalibacterium iburiense (Nakajima et al, 2005) and Alkalibacterium indicireducens (Yumoto et al, 2008). These bacteria were isolated from artificial alkaline environments: A. olivapovliticus from the washwater of edible olives, and the other three species from polygonum indigo fermentation liquor.…”

Alkalibacterium indicireducens sp. nov., an obligate alkaliphile that reduces indigo dye

“…nov. is proposed. The type strain of this species is A11 Since the isolation of the alkaliphilic lactic acid bacterium Alkalibacterium olivapovliticus (Ntougias & Russell, 2001), six species of alkaliphilic lactic acid bacteria with validly published names have been isolated to date (Ishikawa et al, 2003(Ishikawa et al, , 2005Yumoto et al, 2004;Nakajima et al, 2005;Toffin et al, 2005). They have been isolated from artificial environments such as wash water from edible-olive production and fluid obtained from indigo fermentation, as well as natural environments such as living and decomposing marine organisms.…”

Isolation of alkaliphilic bacteria for production of high optically pure L-(+)-lactic acid

“…However, over the past few years, alkaliphilic lactic acid bacteria (Alkalibacterium, Halolactibacillus and Marinilactibacillus species) with optimum growth at pH 7.0 11.5 have been reported (Ishi kawa et al, 2003(Ishi kawa et al, , 2005(Ishi kawa et al, , 2009Nakajima et al, 2005;Ntougias and Russell, 2001;Toffin et al, 2005;Yumoto et al, 2004Yumoto et al, , 2008. Cultivation under alkaline conditions could prevent the risk of bacterial contamination.…”