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Characterization of an Extremely Halophilic Archaeon Halostella salina gen. nov., sp. nov., Isolated from Solar Salt

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한국산업식품공학회 (Korean Society for Food Engineering)
초록

A novel halophilic archaeon designated strain CBA1114T was isolated from solar salt in the Republic of Korea. Strain CBA1114T, which is a coccoid and stained Gram-negative, grew in the presence of 15-30% (w/v) NaCl (optimum, 20%) and at 20-50°C (optimum, 40°C) and pH 7.0-9.0 (optimum, pH 8.0). Strain CBA1114T required Mg2+ for growth. Strain CBA1114T had three 16S rRNA genes, rrnA, rrnB and rrnC; similarities between the sequences were 99.7 and 99.9%. The 16S rRNA gene sequence of strain CBA1114T showed a 91.7% similarity to that of Haloterrigena thermotolerans PR5T. In multilocus sequence analysis (MLSA), five housekeeping genes, atpB, EF-2, radA, rpoB’ and secY, were found to be closely related to those of the members of the genera Halorientalis (89.7% similarity of the atpB gene sequence), Halomicroarcula (91.9 %, EF-2), Haloterrigena (85.4 %, radA), Natronoarchaeum (89.2 %, rpoB’) and Natrinema (75.7 %, secY). A phylogenetic tree generated from the results of 16S rRNA gene and MLSA of the five housekeeping genes showed that strain CBA1114T was closely related to the species of the genus Halorientalis in the family Halobacteriaceae. The major polar lipids were identified as phosphatidylglycerol, phosphatidylglycerol phosphate methyl ester and unidentified lipids. According to the results of phylogenetic, phenotypic and chemotaxonomic analyses, we designate strain CBA1114T as Halostella salina gen. nov., sp. nov., which represents a novel species of a novel genus within the family Halobacteriaceae.

저자
  • Hye Seon Song(Department of Food Engineering, Ewha Womans University Biological Disaster Analysis Group, Korea Basic Science Institute)
  • YeonBee Kim(Department of Food Engineering, Ewha Womans University Biological Disaster Analysis Group, Korea Basic Science Institute)
  • Seong Woon Roh(Biological Disaster Analysis Group, Korea Basic Science Institute)
  • Jin-Kyu Rhee(Department of Food Engineering, Ewha Womans University)