Chromohalobacter beijerinckii: a psychrophilic, extremely halotolerant and enzymatically active microbe from salted food with the capacity for biogenic amine production

Marine algal toxins such as brevetoxins, okadaic acid, yessotoxin, and ciguatoxin are polyether compounds. The fate of polyether toxins in the aqueous phase, particularly bacterial biotransformation of the toxins, is poorly understood. An inexpensive and easily available polyether structural analog salinomycin was used for enrichment and isolation of potential polyether toxin degrading aquatic marine bacteria from Florida bay area, and from red tide endemic sites in the South Florida Gulf coast. Bacterial growth on salinomycin was observed in most of the enrichment cultures from both regions with colony forming units ranging from 0 to 6 × 107 per mL. The salinomycin biodegradation efficiency of bacterial isolates determined using LC-MS ranged from 22% to 94%. Selected bacterial isolates were grown in media with brevetoxin as the sole carbon source to screen for brevetoxin biodegradation capability using ELISA. Out of the two efficient salinomycin biodegrading isolates MB-2 and MB-4, maximum brevetoxin biodegradation efficiency of 45% was observed with MB-4, while MB-2 was unable to biodegrade brevetoxin. Based on 16S rRNA sequence similarity MB-4 was found have a match with Chromohalobacter sp.

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“…[31] The Chromohalobacter species show a broad range of tolerance to salinity (0.5–25% NaCl) and temperature (5–42°C). [32] …”

Section: Resultsmentioning

confidence: 99%

Biodegradation of polyether algal toxins–Isolation of potential marine bacteria

Shetty

Huntzicker

Rein

et al. 2010

Journal of Environmental Science and Health, Part A

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“…At present, it is known that under a pressure of more than 150-200 MPa, there may be some changes in the appearance and shape of cells, loss of the integrity of the cell wall and cell membranes, as well as changes in the protein tertiary structure. Chromohalobacter beijerinckii belongs to the extremely halophilic bacteria and does not contain mureine in its cell wall (2,3,16), which may affect its sensitivity to high pressure treatment. The information presented contains introductory observations regarding morphological changes in the cells of Chromohalobacter beijerinckii subjected to high hydrostatic pressure.…”

Section: Resultsmentioning

confidence: 99%

“…The presence of salt is a factor that determines both the growth of that strain and its proteolytic (17) and lipolytic (19) activity, as well as its ability to decarboxylate lysine, tyrosine, and histidine (2,20). During the growth of Chromohalobacter beijerinckii in salted fish stored under cooling conditions, the biogenic amines, especially histamine and tyramine, as well as putrescine and cadaverine may appear and accumulate (2,3,6,18).…”

Section: Praca Oryginalna Original Papermentioning

confidence: 99%

“…It was revealed that all bacteria isolated from herrings are able to multiply and produce histamine in an environment containing both 8% and 20% NaCl (2,17,18,21). Out of the isolated halophilic bacteria, one strain, marked as strain 3b, had an exceptionally high ability to produce histamine by decarboxylation of histidine (3,21). Strain 3b was counted among the Pseudomonas beijerinckii species, isolated for the first time from salted beans by Hof in 1935 (10).…”

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confidence: 99%

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Effect of ultra-high hydrostatic pressure on the survival of Chromohalobacter beijerinckii

Peconek¹,

Fonberg-Broczek²,

Szczawinski³

et al. 2016

Medycyna Weterynaryjna

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Studies on the role of halophilic bacteria in the process of histidine decarboxylation in fish muscles (15,22) have been carried out at the Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, since 1991. As part of these studies, strains of halophilic bacteria were isolated from salted herrings, and their ability to produce histamine by decarboxylation of histidine was proved under model conditions according to the method described by Karnop (12). Our own modification consisted of an increased amount of NaCl added to the nutrient broth. It was revealed that all bacteria isolated from herrings are able to multiply and produce histamine in an environment containing both 8% and 20% NaCl (2,17,18,21). Out of the isolated halophilic bacteria, one strain, marked as strain 3b, had an exceptionally high ability to produce histamine by decarboxylation of histidine (3,21). Strain 3b was counted among the Pseudomonas beijerinckii species, isolated for the first time from salted beans by Hof in 1935 (10). The reference strain of Pseudomonas beijerinckii (type strain DSM 72l8 l = ATCC 19372 T = NCIMB 9041 1 ) and strain 3b were subjected to more detailed investigations. The analysis of the 16S rRNA gene sequences, phenotypic properties, and similarities in the composition and profile of fatty acids pointed to both strains (reference and 3b) belonging to the same genus Chromohalobacter, family Halomonadaceae (1). In view of the results obtained, it seemed appropriate to reclassify Pseudomonas beijerinckii and recognize it as Chromohalobacter beijerinckii (20).Chromohalobacter beijerinckii strain 3b belongs to the psychrophilic bacteria, which can grow at temperatures between 5°C and 42°C (20) and with a NaCl content of 0.5% to 25.0%, and which tolerate a pH value between 4.5 and 8.0. The presence of salt is a factor that determines both the growth of that strain and its

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“…Tetragenococcus halophila, a halophilic lactic acid bacterium that can grow in up to 4 M NaCl, grows in both Japanese and Chinese soy sauces during fermentation, but there are different strains of this bacterium, and considerable heterogeneity in substrate preference, growth, and acidification characteristics was found (Röling and van Verseveld, 1996). The highly salt-tolerant psychrophile Chromohalobacter beijerinckii has been found in salted food and produces biogenic amines (Beutling et al, 2009).…”

Section: Molecules From Halophilesmentioning

confidence: 99%

The Role of Extremophilic Microorganisms and their Bioproducts in Food Processing and Production

Irwin

2012

Extremophiles

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Chromohalobacter beijerinckii: a psychrophilic, extremely halotolerant and enzymatically active microbe from salted food with the capacity for biogenic amine production

Cited by 11 publications

References 9 publications

Biodegradation of polyether algal toxins–Isolation of potential marine bacteria

Biodegradation of polyether algal toxins–Isolation of potential marine bacteria

Effect of ultra-high hydrostatic pressure on the survival of Chromohalobacter beijerinckii

The Role of Extremophilic Microorganisms and their Bioproducts in Food Processing and Production

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