title: Halomonas shantousis sp. nov., a novel biogenic amines degrading bacterium isolated from Chinese fermented fish sauce.
abstract: A Gram-negative, aerobic, short rod-shaped and non-motile bacterium, designated SWA25(T), was isolated from Chinese fermented fish sauce in Shantou, Guangdong Province, China. Strain SWA25(T) 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 SWA25(T) belonged to the genus Halomonas in the family Halomonadaceae. The closest relatives were Halomonas xianhensis A-1(T) (96.5 % 16S rRNA gene sequence similarity), H. lutea DSM 23508(T) (96.5 %) and H. muralis LMG 20969(T) (96.1 %). DNA-DNA hybridization assays showed 30.7 ± 2.6 % relatedness between strain SWA25(T) and H. xianhensis A-1(T), and 39.4 ± 4.1 % between strain SWA25(T) and H. lutea DSM 23508(T). On the basis of phenotypic, chemotaxonomic and phylogenetic features, strain SWA25(T) should be placed in the genus Halomonas as a representative of a novel species. The name Halomonas shantousis sp. nov. is proposed, with SWA25(T)(=CCTCC AB 2013151(T) = JCM 19368(T)) as the type strain.
authors.affiliation: Laboratory of Food Chemistry and Nutrition, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Jiang
authors.forename: Chunsheng
authors.initials: C
authors.lastname: Li
authors.forename: Binghong
authors.initials: B
authors.lastname: Xu
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Dong
authors.forename: Ning
authors.initials: N
authors.lastname: Ma
authors.forename: Jinzhi
authors.initials: J
authors.lastname: Yu
authors.forename: Dongfeng
authors.initials: D
authors.lastname: Wang
authors.forename: Ying
authors.initials: Y
authors.lastname: Xu
mesh_terms: D000332:Aerobiosis; D000818:Animals; D015373:Bacterial Typing Techniques; D001482:Base Composition; D001679:Biogenic Amines / Q000378:metabolism*; D001711:Biotransformation; D002681:China; D016000:Cluster Analysis; D003600:Cytosol / Q000737:chemistry; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D020632:Halomonas / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D008124:Locomotion; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D011809:Quinones / Q000032:analysis; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride / Q000378:metabolism; D013696:Temperature
chemical_list: D001679:Biogenic Amines; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D011809:Quinones; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride