Literature DB >> 16014476

Alkalibacterium iburiense sp. nov., an obligate alkaliphile that reduces an indigo dye.

Kenji Nakajima1, Kikue Hirota1, Yoshinobu Nodasaka2, Isao Yumoto3,1.   

Abstract

Three indigo-reducing obligately alkaliphilic strains, M3(T), 41A and 41C, were isolated. The isolates grew at pH 9-12, but not at pH 7-8. They were Gram-positive, facultatively anaerobic, straight rod-shaped strains with peritrichous flagella. The isolates grew in 0-14% (w/v) NaCl, with optimum growth at 3-13%. They grew at temperatures between 10 and 45 degrees C, with optimum growth at around 30-37 degrees C. They did not hydrolyse starch or gelatin. DL-lactate was the major end-product from D-glucose. No quinones could be detected. The peptidoglycan type was A4beta, Orn-d-Asp. The major cellular fatty acids were C(16:0), C(16:1)7c and C(18:1)9c. The DNA G+C content was 42.6-43.2 mol%. Phylogenetic analysis based on 16S rRNA gene sequence data indicated that the isolates belong to the genus Alkalibacterium. DNA-DNA hybridization revealed low similarity (less than 16%) of the isolates with respect to the two closest phylogenetically related strains, Alkalibacterium olivapovliticus and Alkalibacterium psychrotolerans. On the basis of phenotypic and chemotaxonomic characteristics, phylogenetic data and DNA-DNA relatedness, the isolates merit classification as a novel species of the genus Alkalibacterium, for which the name Alkalibacterium iburiense is proposed. The type strain is M3(T) (=JCM 12662(T)=NCIMB 14024(T)).

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Year:  2005        PMID: 16014476     DOI: 10.1099/ijs.0.63487-0

Source DB:  PubMed          Journal:  Int J Syst Evol Microbiol        ISSN: 1466-5026            Impact factor:   2.747


  9 in total

1.  Microbial community structure and dynamics of dark fire-cured tobacco fermentation.

Authors:  Michele Di Giacomo; Marianna Paolino; Daniele Silvestro; Giovanni Vigliotta; Francesco Imperi; Paolo Visca; Pietro Alifano; Dino Parente
Journal:  Appl Environ Microbiol       Date:  2006-12-01       Impact factor: 4.792

2.  Characterization of the microbiota in long- and short-term natural indigo fermentation.

Authors:  Zhihao Tu; Helena de Fátima Silva Lopes; Kensuke Igarashi; Isao Yumoto
Journal:  J Ind Microbiol Biotechnol       Date:  2019-08-20       Impact factor: 3.346

3.  Development of media to accelerate the isolation of indigo-reducing bacteria, which are difficult to isolate using conventional media.

Authors:  Masatoshi Nishita; Kikue Hirota; Hidetoshi Matsuyama; Isao Yumoto
Journal:  World J Microbiol Biotechnol       Date:  2017-06-05       Impact factor: 3.312

4.  Analysis of microbiota involved in the aged natural fermentation of indigo.

Authors:  Takahiro Okamoto; Kenichi Aino; Takashi Narihiro; Hidetoshi Matsuyama; Isao Yumoto
Journal:  World J Microbiol Biotechnol       Date:  2017-03-11       Impact factor: 3.312

5.  Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing.

Authors:  Vesna Milanović; Andrea Osimani; Manuela Taccari; Cristiana Garofalo; Alessandro Butta; Francesca Clementi; Lucia Aquilanti
Journal:  J Ind Microbiol Biotechnol       Date:  2017-02-28       Impact factor: 3.346

6.  Implementation of a biotechnological process for vat dyeing with woad.

Authors:  Andrea Osimani; Lucia Aquilanti; Gessica Baldini; Gloria Silvestri; Alessandro Butta; Francesca Clementi
Journal:  J Ind Microbiol Biotechnol       Date:  2012-05-12       Impact factor: 3.346

7.  Wood Ash Induced pH Changes Strongly Affect Soil Bacterial Numbers and Community Composition.

Authors:  Toke Bang-Andreasen; Jeppe T Nielsen; Jana Voriskova; Janine Heise; Regin Rønn; Rasmus Kjøller; Hans C B Hansen; Carsten S Jacobsen
Journal:  Front Microbiol       Date:  2017-07-28       Impact factor: 5.640

8.  Fermentation Blues: Analyzing the Microbiota of Traditional Indigo Vat Dyeing in Hunan, China.

Authors:  Shan Li; Yuru Shi; Hui Huang; Yan Tong; Shaohua Wu; Yuhua Wang
Journal:  Microbiol Spectr       Date:  2022-06-16

Review 9.  Microbial Communities Associated With Indigo Fermentation That Thrive in Anaerobic Alkaline Environments.

Authors:  Keiichi Aino; Kikue Hirota; Takahiro Okamoto; Zhihao Tu; Hidetoshi Matsuyama; Isao Yumoto
Journal:  Front Microbiol       Date:  2018-09-18       Impact factor: 5.640

  9 in total

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