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Nesiotobacter exalbescens gen. nov., sp. nov., a moderately thermophilic alphaproteobacterium from an Hawaiian hypersaline lake

¹ Department of Microbiology, University of Hawaii, 2538 The Mall, Honolulu, HI 96822, USA
² School of Agricultural Science, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia

Correspondence
Maqsudul Alam
alam{at}hawaii.edu

A Gram-negative bacterium, designated LA33B^T, was isolated from water collected from a hypersaline lake on uninhabited Laysan Atoll in the Northwestern Hawaiian Islands. Cells of strain LA33B^T are motile, straight rods that grow between 4 and 45 °C and in media containing 1–17·5 % (w/v) NaCl. The strain oxidizes carbohydrates, nucleosides, amino acids and organic acids presented as sole carbon sources and constitutive lipolytic and proteolytic enzymes are expressed. Over 75 % of the fatty acid pool is cis-11-octadecenoic acid (18 : 17c). Comparative sequence analysis of the 16S rRNA gene indicates that the strain forms a new lineage in the -2 subclass of the Proteobacteria, with the closest recognized strains being Stappia aggregata NCIMB 2208^T and Roseibium denhamense JCM 10543^T, with which it shares 94–95 % sequence similarity. Strain LA33B^T differs phenotypically from extant Stappia and Roseibium species, however, in that it is a moderate thermophile, it requires NaCl and tolerates higher NaCl concentrations and it does not express -galactosidase or oxidize glycerol. On the basis of genotypic data and phenotypic characteristics, we propose that strain LA33B^T does not belong to the genera Stappia or Roseibium and that it represents the type species of a new genus, Nesiotobacter. Strain LA33B^T (=ATCC BAA-994^T=CIP 108449^T) is proposed as the type strain of the type species of this genus, with the name Nesiotobacter exalbescens gen. nov., sp. nov.

A scanning electron micrograph of Nesiotobacter exalbescens cells, growth curves in relation to salinity and a fatty acid profile of whole cells are available as supplementary material in IJSEM Online.

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