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Halococcus thailandensis sp. nov., from fish sauce in Thailand

¹ Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
² National Center for Genetic Engineering and Biotechnology, Pathumthani 12120, Thailand
³ Japan Collection of Microorganisms, RIKEN BioResource Center, 2-1 Hirosawa, Wako-shi, Saitama 351-0198, Japan

Correspondence
Somboon Tanasupawat
Somboon.T{at}chula.ac.th

Fifteen strains of red-pigmented, strictly aerobic, coccoid, extremely halophilic archaea were isolated from fish sauce (nam-pla) produced in Thailand. They grew optimally at 37 °C, pH 6–8 and in the presence of 20–30 % (w/v) NaCl. The DNA G+C contents of the isolates were 60.0–61.8 mol%. They had MK-8(H₂) as a major menaquinone component and C₂₀C₂₀ and C₂₀C₂₅ derivatives of phosphatidylglycerol, phosphatidylglycerol methylphosphate and a sulfated glycolipid, S-DGA-1, as major polar lipid components. 16S rRNA gene sequence comparisons revealed that a representative strain, HDB5-2^T, was affiliated with Halococcus dombrowskii JCM 12289^T, Halococcus qingdaonensis JCM 13587^T and Halococcus morrhuae JCM 8876^T (levels of similarity of 98.2–98.7 %). Based on data from DNA–DNA hybridization experiments, the 15 strains represented a single species, showing hybridization values of >78.9 % to representative strain HDB5-2^T, but were unrelated to either Halococcus dombrowskii JCM 12289^T or Halococcus morrhuae JCM 8876^T, with levels of relatedness of <50 %. Moreover, a comparison of phenotypic properties discriminated these new isolates from recognized species of the genus Halococcus. The 15 strains are thus considered to represent a novel species of the genus Halococcus, for which the name Halococcus thailandensis sp. nov. is proposed. The type strain is HDB5-2^T (=BCC 20213^T =JCM 13552^T =PCU 278^T).

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