title: Thermodesulfobacterium hveragerdense sp. nov., and Thermodesulfovibrio islandicus sp. nov., two thermophilic sulfate reducing bacteria isolated from a Icelandic hot spring.
abstract: Two thermophilic non-sporeforming sulfate-reducing bacteria (SRB) were isolated from microbial mats collected from an Icelandic hot spring. Strain JSP was a gram negative rod, with an average cell size of 2.8 x 0.5 microm. No flagella were found. Growth occurred between 55 and 74 degrees C with an optimum between 70 and 74 degrees C at pH 7.0. The G+C content was 40 mol%. Strain R1Ha3 was a gram negative vibrio-shaped rod with an average cell size of 1.7 x 0.4 microm. Motility was observed mediated by one polar flagellum. The growth optimum at pH 7.0 was 65 degrees C, and growth occurred between 45 and 70 degrees C. The G+C content was 38 mol%. In the presence of sulfate, both strains used lactate, pyruvate and H2 as electron donors. In addition, strain R1Ha3 used formate. Pyruvate was the only substrate supporting fermentative growth of both strains. Growth occurred with sulfate as well as thiosulfate as electron acceptors. Furthermore, strain R1Ha3 reduced nitrate and strain JSP reduced sulfite. Neither of the strains were able to oxidize lactate completely to CO2 and neither of the strains contained desulfoviridin. 16S rDNA sequencing placed strain JSP in the genus Thermodesulfobacterium and strain R1Ha3 in the genus Thermodesulfovibrio. Based on the DNA-DNA hybridization studies and differences in morphology and physiology to their closest relatives the two new isolates were considered as new species. Strain JSP is named Thermodesulfobacterium hveragerdense and strain R1Ha3 Thermodesulfovibrio islandicus.
authors.affiliation: Department of Biotechnology, The Technical University of Denmark, Lyngby.
authors.forename: J
authors.initials: J
authors.lastname: Sonne-Hansen
authors.forename: B K
authors.initials: BK
authors.lastname: Ahring
mesh_terms: D001482:Base Composition; D002264:Carboxylic Acids / Q000378:metabolism; D003470:Culture Media; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005285:Fermentation; D005618:Fresh Water / Q000382:microbiology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007055:Iceland; D009693:Nucleic Acid Hybridization; D010084:Oxidation-Reduction; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013431:Sulfates / Q000378:metabolism; D016999:Sulfur-Reducing Bacteria / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D014871:Water Microbiology
chemical_list: D002264:Carboxylic Acids; D003470:Culture Media; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D013431:Sulfates