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Thalassobacillus devorans gen. nov., sp. nov., a moderately halophilic, phenol-degrading, Gram-positive bacterium

Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Sevilla, Sevilla, Spain

Correspondence
Encarnación Mellado
emellado{at}us.es

A novel moderately halophilic bacterium, strain G-19.1^T, has been isolated from a phenol enrichment of samples collected in hypersaline habitats of southern Spain. This enrichment culture was a part of a screening programme to isolate halophilic bacteria able to degrade various aromatic compounds. Strain G-19.1^T has been characterized as a potential phenol-degrader over a wide range of saline conditions. Strain G-19.1^T was found to be an aerobic, Gram-positive, endospore-forming, non-pigmented, moderately halophilic rod that grew optimally in media containing 7·5–10 % NaCl at pH 7·0. The DNA G+C content was 42·4 mol%. Phylogenetic analysis based on comparison of 16S rRNA gene sequences indicated that the closest relatives were Halobacillus species (96·2–97·0 %), although this novel isolate constitutes a separate line of descent within the radiation of Gram-positive rods. The cell-wall peptidoglycan contained meso-diaminopimelic acid, indicating that this strain does not share the main characteristic that differentiates members of the genus Halobacillus (which contain Orn–D-Asp) from other related genera. The predominant cellular fatty acids were anteiso-C_{15 : 0}, iso-C_{16 : 0} and iso-C_{15 : 0}. On the basis of phenotypic, genotypic and phylogenetic analyses, this isolate should be classified in a novel genus and species, for which the name Thalassobacillus devorans gen. nov., sp. nov. is proposed. The type strain is strain G-19.1^T (=DSM 16966^T=CECT 7046^T=CCM 7282^T).

Published online ahead of print on 22 April 2005 as DOI 10.1099/ijs.0.63560-0.

The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain G-19.1^T is AJ717299.

Maximum-likelihood and maximum-parsimony trees are available as supplementary figures in IJSEM Online.

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