Yiamsombut Supalurk, Kanchanasin Pawina, Phongsopitanun Wongsakorn, Kuncharoen Nattakorn, Savarajara Ancharida, Shi Wenyu, Wu Linhuan, Ma Juncai, Tanasupawat Somboon
Biotechnology Program and Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, 10330, Thailand.
Arch Microbiol. 2021 Dec 24;204(1):71. doi: 10.1007/s00203-021-02694-9.
Two strains of moderately halophilic, Gram-stain-positive and spore-forming rods, designated as SKP4-8 and SKP8-2 isolated from shrimp paste (Ka-pi), were taxonomic studied based on polyphasic approach. Strain SKP4-8 grew at pH 6.0-9.0 (optimum 7.0), at 25-45 °C (optimum 37 °C) and in 1-16% (w/v) NaCl (optimum 5-10%). Strain SKP8-2 grew at pH 6.0-9.0 (optimum 8.0), at 25-45 °C (optimum 37 °C) and in 0-20% (w/v) NaCl (optimum 3-10%). The strains contained meso-diaminopimelic acid in cell-wall peptidoglycan and the major menaquinone was MK-7. Strain SKP4-8 contained iso-C, anteiso-C and iso-C; and strain SKP8-2 contained anteiso-C, iso-C, iso-C and antesio-C as major cellular fatty acids. Phosphatidylglycerol, diphosphatidylglycerol, unknown phospholipids and an unknown glycolipid were detected as major polar lipids. On the basis of 16S rRNA gene sequence analysis, strains SKP4-8 and SKP8-2 belonged to the genus Allobacillus and were closely related to Allobacillus halotolerans LMG 24826 with 98.8% and 99.3% similarity, respectively. The comparative genome analysis based on average nucleotide identity (ANI) and digital DNA-DNA hybridization revealed that both strains showed the values below 95 and 70%, from each other and from Allobacillus halotolerans LMG 24826, respectively. Based on the data from this polyphasic study, strains SKP4-8 and SKP8-2 represent novel species of the genus Allobacillus and the name Allobacillus salarius sp. nov. was proposed for SKP4-8 (= KCTC 33905 = LMG 30016 = TISTR 2499); and Allobacillus saliphilus sp. nov. for SKP8-2 (= KCTC 33906 = LMG 29682 = TISTR 2558).
从虾酱（虾膏）中分离出两株中度嗜盐、革兰氏染色阳性且形成芽孢的杆菌，分别命名为SKP4-8和SKP8-2，并采用多相分类法对其进行分类研究。菌株SKP4-8在pH 6.0 - 9.0（最适pH 7.0）、25 - 45℃（最适温度37℃）和1 - 16%（w/v）NaCl（最适浓度5 - 10%）的条件下生长。菌株SKP8-2在pH 6.0 - 9.0（最适pH 8.0）、25 - 45℃（最适温度37℃）和0 - 20%（w/v）NaCl（最适浓度3 - 10%）的条件下生长。这些菌株的细胞壁肽聚糖中含有内消旋二氨基庚二酸，主要甲基萘醌为MK-7。菌株SKP4-8含有异-C、anteiso-C和异-C；菌株SKP8-2含有anteiso-C、异-C、异-C和anteiso-C作为主要细胞脂肪酸。磷脂酰甘油、双磷脂酰甘油、未知磷脂和一种未知糖脂被检测为主要极性脂质。基于16S rRNA基因序列分析，菌株SKP4-8和SKP8-2属于嗜盐芽孢杆菌属，分别与嗜盐芽孢杆菌LMG 24826密切相关，相似性分别为98.8%和99.3%。基于平均核苷酸同一性（ANI）和数字DNA-DNA杂交的比较基因组分析表明，这两个菌株彼此之间以及与嗜盐芽孢杆菌LMG 24826的ANI值和数字DNA-DNA杂交值分别低于95%和70%。基于这项多相研究的数据，菌株SKP4-8和SKP8-2代表嗜盐芽孢杆菌属的新物种，SKP4-8被命名为嗜盐嗜盐芽孢杆菌（Allobacillus salarius sp. nov.）（= KCTC 33905 = LMG 30016 = TISTR 2499）；SKP8-2被命名为嗜盐嗜盐芽孢杆菌（Allobacillus saliphilus sp. nov.）（= KCTC 33906 = LMG 29682 = TISTR 2558）。
