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Haloincola saccharolytica subsp. senegalensis subsp. nov., Isolated from the Sediments of a Hypersaline Lake, and Emended Description of Haloincola saccharolytica

¹Laboratoire de microbiologie ORSTOM, Université de Provence, 13331 Marseille Cedex 3, France
²Laboratoire de chimie bactérienne, Centre National de la Recherche Scientifique, 13277 Marseille Cedex 9, France
³Unité des Entérobactéries, INSERM U199, Institut Pasteur, 75724 Paris Cedex 15, France
⁴Laboratoire de microbiologie, Université Blaise Pascal, 63177 Aubière Cedex, France
⁵Laboratoire de chimie et de corrosion marine, IFREMER, 29273 Brest Cedex, France
⁶Unité de microbiologie industrielle, SANOFI Recherche, 31328 Labège Cedex, France

^* Corresponding author. Mailing address: Laboratoire de microbiologie, ORSTOM, Case 87, Université de Provence, 3 Pl. Victor Hugo, 13331 Marseille Cedex 03, France.

ABSTRACT

A new halophilic chemoorganotrophic bacterium (strain H150^T [T = type strain]) related to Haloincola saccharolytica was isolated from the hypersaline sediments of Retba Lake in Senegal. This organism was a rod-shaped, motile, non-spore-forming, gram-negative obligate anaerobe that grew optimally in the presence of 10% NaCl and at 40°C. The DNA base composition was 31.7 ± 0.3 mol% guanine plus cytosine. The fermentation products from glucose were acetate, H₂, and CO₂. The fermentable substrates included cellobiose, fructose, glucose, maltose, lactose, glycerol, mannitol, mannose, ribose, raffinose, and sucrose. Penicillin G, cephalosporin C, novobiocin, vancomycin, and chloramphenicol inhibited growth. As determined by DNA-DNA hybridization, strain H150^T was 71% related to H. saccharolytica, with T_m value of 6.0°C. However, strain H150^T exhibited marked phenotypic differences, particularly in the range of substrates used, when it was compared with the type species of the genus Haloincola. For this isolate we propose the name Haloincola saccharolytica subsp. senegalensis subsp. nov.; strain H150 (= DSM 7379) is the type strain of this taxon.

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