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Halomonas shantousis sp. nov., a novel biogenic amines degrading bacterium isolated from Chinese fermented fish sauce

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Abstract

A Gram-negative, aerobic, short rod-shaped and non-motile bacterium, designated SWA25T, was isolated from Chinese fermented fish sauce in Shantou, Guangdong Province, China. Strain SWA25T was moderately halophilic, formed colourless colonies and grew at 10–45 °C (optimum, 37 °C) and pH 4–9 (optimum, 6–7) in the presence of 0.5–22.5 % (w/v) NaCl (optimum, 3 %). The major cellular fatty acids (>10 %) were identified as C18:1 ω7C, C16:0, C16:1 ω7c, and C19:0 cyclo ω8c, and the predominant respiratory ubiquinone was Q-9. The genomic DNA G+C content was 61.3 ± 2.1 mol %. Phylogenetic analysis based on 16S rRNA gene sequences indicated that strain SWA25T belonged to the genus Halomonas in the family Halomonadaceae. The closest relatives were Halomonas xianhensis A-1T (96.5 % 16S rRNA gene sequence similarity), H. lutea DSM 23508T (96.5 %) and H. muralis LMG 20969T (96.1 %). DNA–DNA hybridization assays showed 30.7 ± 2.6 % relatedness between strain SWA25T and H. xianhensis A-1T, and 39.4 ± 4.1 % between strain SWA25T and H. lutea DSM 23508T. On the basis of phenotypic, chemotaxonomic and phylogenetic features, strain SWA25T should be placed in the genus Halomonas as a representative of a novel species. The name Halomonas shantousis sp. nov. is proposed, with SWA25T(=CCTCC AB 2013151T = JCM 19368T) as the type strain.

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Acknowledgments

The research was funded by Natural Science Foundation of China (No.31101330 and 31371731) and Program for Changjiang Scholars and Innovative Research Team in University (PCSIRT 1188).

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Nutrition, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    Wei Jiang, Chunsheng Li, Binghong Xu, Xiaoyan Dong, Ning Ma, Jinzhi Yu, Dongfeng Wang & Ying Xu

  2. Innovative Application Research Institute, Zhejiang Ocean University, Zhoushan, 316022, China

    Wei Jiang

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  1. Wei Jiang
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  2. Chunsheng Li
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Correspondence to Ying Xu.

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Jiang, W., Li, C., Xu, B. et al. Halomonas shantousis sp. nov., a novel biogenic amines degrading bacterium isolated from Chinese fermented fish sauce. Antonie van Leeuwenhoek 106, 1073–1080 (2014). https://doi.org/10.1007/s10482-014-0275-4

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  • DOI: https://doi.org/10.1007/s10482-014-0275-4

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