| Literature DB >> 36014104 |
Nikolai V Ravin1, Simona Rossetti2, Alexey V Beletsky1, Vitaly V Kadnikov1, Tatyana S Rudenko3, Dmitry D Smolyakov3, Marina I Moskvitina3, Maria V Gureeva3, Andrey V Mardanov1, Margarita Yu Grabovich3.
Abstract
The authors wish to make the following corrections to this paper [...].Entities:
Year: 2022 PMID： 36014104 PMCID： PMC9416737 DOI： 10.3390/microorganisms10081665
Source DB: PubMed Journal: Microorganisms ISSN： 2076-2607
Differentiating characteristics between phylogenetically related species from the genus Thiothrix (Clade I). All strains utilize acetate, lactate and pyruvate. Glyoxylate, glycolate, benzoate, salicylate, methanol, isopropanol (propan-2-ol), glycerol, lactose, D-galactose, D-(+)-glucose, D-mannose, serine, lysine, tryptophan, methionine, tyrosine, ornithine, glutamine and alanine do not support the growth of all strains. All strains are capable of chemolitoautotrophic growth with thiosulfate and bisulfide. All strains are capable of respiration of nitrate to nitrite. No strains hydrolyze gelatin or starch. All strains are catalase-negative. None of the strains grow at 3% NaCl. Thiothrix litoralis AST is able to survive with up to 3% NaCl in the medium. The major fatty acids for all strains are C16:1ω7, C16:0, C18:1ω7. Data are from [26,27].
| Characteristic | ||||||
|---|---|---|---|---|---|---|
| Natural habitat | activated sludge | seashore of the White Sea | sulfide spring | activated sludge | sulfide spring | sulfide-containing waters from a coal mine |
| Cell size (µm) | 0.8–2.0 × | 0.8–2.2 × | 0.9–2.3 × | 1.0–1.7 × | 0.9–2.2 × 3.2–6.5 | 1.19–1.8 × |
| Optimum (range) pH for growth | 7.6 | 7.4–7.5 | 7.0 | 7.6–8.0 | 8.0 | 7.4–7.5 |
| Optimum (range) temperature for growth (°C) | 20–24 | 20–22 | 24 | 25–27 | 25 | 20–22 |
| Organic substrates utilized for growth | ||||||
| Organic acids: | ||||||
| Malate | − | − | − | + | − | − |
| Oxalate | − | − | + | + | − | + |
| Oxaloacetate | − | − | + | + | + | + |
| Citrate | − | − | + | − | − | − |
| Isocitrate | − | − | + | + | − | − |
| 2-oxoglutarate | − | − | + | − | − | − |
| Formate | − | − | − | + | − | − |
| Aconitate | − | − | + | − | − | + |
| Malonate | − | + | + | − | − | + |
| Succinate | + | + | + | + | + | − |
| Alcohols: | ||||||
| Inositol | − | − | − | − | − | + |
| Ethanol | − | − | − | − | − | + |
| Butanol | − | − | − | − | − | + |
| Isobutanol | − | − | − | − | − | + |
| Mannitol | − | − | − | − | − | + |
| Sorbitol | − | − | − | − | − | + |
| Carbohydrates: | ||||||
| L-Arabinose | − | − | − | + | − | + |
| D-Xylose | − | − | − | + | − | − |
| D-Fructose | − | + | − | + | − | + |
| L-Rhamnose | − | − | − | − | − | + |
| L-Sorbose | − | − | − | − | − | + |
| Sucrose | − | − | − | + | − | − |
| Maltose | − | + | − | + | − | + |
| Trehalose | − | + | − | − | − | − |
| Raffinose | − | − | − | + | − | + |
| Amino acids: | ||||||
| Isoleucine | − | + | − | − | + | + |
| Leucine | − | + | − | − | + | + |
| Proline | − | − | − | − | − | + |
| Cystein | − | − | + | − | − | − |
| Asparagine | − | + | + | − | − | − |
| Phenylalanine | − | − | − | − | − | + |
| Aspartate | − | + | + | − | + | − |
| Glutamate | − | + | + | − | − | − |
| Histidine | − | − | − | − | − | + |
| Complex media: | ||||||
| Peptone | − | + | − | − | − | + |
| Yeast extract | − | + | − | − | − | − |
| Diazotrophy | − | + | − | − | + | + |
| Major fatty acids: | ||||||
| C16:1ω7, C16:0, C18:1ω7 | + | + | + | + | + | + |