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Sulfur oxidation by Achromobacter xylosoxidans strain wsp05 reveals ecological widening over which thiotrophs are distributed

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Abstract

Achromobacter xylosoxidans is a versatile bacterium known for its ability to degrade aromatic compounds. However, its ability to oxidize sulfur compounds for electron and energy source is not reported much. In the present work, the Gram-negative bacterium Achromobacter xylosoxidans strain wsp05 isolated from a waste stabilization ponds (WSPs) system was studied for its ability to oxidize reduced sulfur compounds. The strain was able to oxidize thiosulfate and sodium sulfite. To observe the effect of physicochemical parameters on the rate of sulfur oxidation, strain wsp05 was grown in thiosulfate (20 mM) containing minimal salt medium at varied pH, temperature and ammonium and phosphate ions concentration. Maximum thiosulfate oxidation was observed at 30 °C with initial pH of 7–7.2. The strain was characterized using universal 16S rRNA gene primers revealing high similarity (> 99%) with Achromobacter xylosoxidans NBRC 15126T belonging to β-proteobacteria. In the present study, we investigated the sulfur oxidation properties of the Achromobacter xylosoxidans strain wsp05, which revealed an ecological and phylogenetic widening over which the thiotrophs are distributed.

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Acknowledgements

The authors extend their gratitude to the Public Health Department (PHE) and Town and Country Planning Department, Ujjain, M.P. for their technical assistance during the sampling procedure and for providing relevant literature of WSP system.

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  1. Kapilesh Jadhav & Indrani Jadhav

    Present address: School of Life Sciences, Jaipur National University, Jaipur, 302017, India

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  1. School of Studies in Botany, Vikram University Ujjain, Ujjain, 456010, India

    Kapilesh Jadhav & Indrani Jadhav

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  1. Kapilesh Jadhav
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Correspondence to Kapilesh Jadhav.

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Jadhav, K., Jadhav, I. Sulfur oxidation by Achromobacter xylosoxidans strain wsp05 reveals ecological widening over which thiotrophs are distributed. World J Microbiol Biotechnol 33, 192 (2017). https://doi.org/10.1007/s11274-017-2359-6

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