Jeotgalicoccus halotolerans

Jeotgalicoccus halotolerans is a type of bacteria. It is one of the Firmicutes division, the Gram test is thus positive. The GC content of this type is 42 mol percent. It has been isolated together with Jeotgalicoccus psychrophilus from the Korean fish sauce Jeotgal. The species name refers to the property of the kind to tolerate salt in their environment, it is halotolerant.

  • 5.1 Literature
  • 5.2 Notes and references

Features

Appearance

The cells are kokkenförmig Jeotgalicoccus halotolerans, with a diameter of 0.6-1.1 microns. Jeotgalicoccus halotolerans forms, like all species of the genus, no endospores. The species can not move under their own power itself, so it is not motile.

On solid media, the cells grow into smooth, shiny colonies on marine agar, these have a bright yellow color. In the plan, the colonies are round-shaped to somewhat irregular, in the lateral view they appear slightly convex sublime. If the incubation period is extended, is of the colonies - formed a bright pink pigment that diffuses into the nutrient medium - as well as in the related species Jeotgalicoccus halophilus.

Growth and metabolism

Jeotgalicoccus halotolerans is heterotrophic, he does not perform photosynthesis. Metabolism is a facultative anaerobe, that is the nature shows even under anaerobic conditions - ie the absence of oxygen - Growth and performs a fermentation by. The pH for best growth is 7.0-8.0. The type indicates growth at 4 to 42 ° C, the optimum temperature is 30-35 ° C. Another study by Zhu Xiang Liu et al concludes that only up to 40 ° C growth occurs. A content of 0-20% of sodium chloride (NaCl) in the nutrient medium will be tolerated, with a NaCl content of 21 % or more, no growth occurs. The optimum NaCI content is between 2 and 5%, thus the kind halotolerant.

The enzyme catalase is present, the oxidase test is positive. J. halotolerans however does not have the enzyme urease, and is not capable of nitrate reduction. As part of the chemoorgano - heterotrophic metabolism J. halotolerans can use more organic compounds as a carbon source and fermentation recycled, acid formation, including the carbohydrates L- arabinose, D- mannose and D -ribose and the sugar alcohol D- mannitol. According to the results of Zhu Xiang Liu et al 2011 figures D- glucose can be utilized.

Carbohydrates, which can not be used, for example, the monosaccharides D-fructose, D- galactose, L-rhamnose and D- xylose, the disaccharide D- cellobiose, lactose, maltose, melibiose, sucrose and D- trehalose, and trisaccharides D - melezitose and D- raffinose. Nor do the sugar alcohols adonitol, D- sorbitol and myo -inositol are recycled.

Chemotaxonomic features

The murein layer of the cell wall contains L-lysine as the diamino acid diagnostically important amino acid in position 3 of the peptide bridge. The peptidoglycan type is A3α, besides lysine nor the amino acids glycine and L- alanine present. As is usual for Jeotgalicoccus species, the main menaquinone MK- 7th

Occurring in the membrane lipids, fatty acids are mainly molecules with an odd number of carbon atoms ( C15), and no double bond (saturated fatty acids). It is the branched-chain fatty acids with the abbreviations anteiso - C15: 0 ( anteiso - pentadecanoic acid ) and iso- C15: 0 (iso- pentadecanoic acid ), they account for 33.5 and 16.7% respectively. In addition, there is also still the branched fatty acid iso- C16: 0 (iso- hexadecanoic acid ) in larger amounts, with a share of 12.6%. The GC content in the DNA of Jeotgalicoccus halotolerans is 42 mole percent. The genome has been (as of 2014 ) is not yet fully sequenced. However, the nucleotides of the 16S rRNA were determined for phylogenetic studies, a typical representative for prokaryotes the ribosomal RNA.

Pathogenicity

Jeotgalicoccus halotolerans is non-pathogenic ( " pathogenic " ), he is the biological substances in connection with the TRBA (Technical Rules for Biological Agents ) assigned 466 Risk Group 1.

System

The type Jeotgalicoccus halotolerans belongs to the family of Staphylococcaceae in the order of Bacillales. Jeotgalicoccus halotolerans is the type species of its genus and has been with J. psychrophilus of Jung -Hoon Yoon et al first described in 2003. The bacterial strain of discovered J. halotolerans YKJ -101 is the type strain of the type It was deposited in the collections of microorganisms in Korea and Japan.

In the phylogenetic study, a relationship was found to be of the genus Salinicoccus. However, the comparison of the sequence of the 16S rRNA with the studied species Salinicoccus Salinicoccus roseus and Salinicoccus hispanicus showed only a similarity of about 93 %, so that a new species was proposed in a newly established genus. Also in phenotypic traits differs Jeotgalicoccus halotolerans of the Salinicoccus species. For example, S. roseus casein and starch may be hydrolyzed, whereas in J. halotolerans is not the case. Compared with S. hispanicus to J. halotolerans differs from this by the negative test for urease and nitrate reduction. Differences between the jointly discovered species halotolerans J. and J. psychrophilus show themselves in the domains of carbohydrates, which can be recycled.

Etymology

The genus name is derived from Jeotgalicoccus the New Latin word Jeotgalum and refers to the locality of the first-described Art It has been isolated from the Korean fish sauce Jeotgal. The species name J. halotolerans derives from the ancient Greek word hals (salt) and the Latin word tolerans ( tolerate ) ago and refers to the property of the kind to tolerate salt in their environment, it is halotolerant.

Ecology

The species was isolated from the Korean fish sauce Jeotgal.

Swell

436017
de