Halanaerobium praevalens

Halanaerobium praevalens is a moderately alkaliphilic, extremely halophilic bacterium that was first isolated from surface sediments of the Great Salt Lake, Utah and described by J.G. Zeikus et al. in 1983, with IJSB validation in 1984.[1][2]

Halanaerobium praevalens
H. praevalens type species GSLT – scanning electron micrograph
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Clostridia
Order:
Halanaerobiales
Family:
Halanaerobiaceae
Genus:
Halanaerobium
Species:
H. praevalens
Binomial name
Halanaerobium praevalens
Zeikus et al., 1984[1][2]
Type strain
GSLT (a.k.a. DSM 2228 / ATCC 33744)[2]

Microbiology

Halanaerobium praevalens is an obligately anaerobic, Gram-negative, non-motile, non-sporulating, straight rod-shaped bacterium. The Great Salt Lake it was first isolated from is hypersaline, with surface sediments at >20% NaCl. The bacterium grows best at a concentration of ~13% NaCl, with no significant growth at <2% or ≥30%. The pH range for growth is between 6.0 and 9.0, with an optimum between 7.0 and 7.4. Temperature range for growth is >5°C and <60°C, with an optimum at 37ºC.[1][2]

Genome

As of 2011, H. praevalens's genome has been completely sequenced, utilizing the Illumina and 454 gene-sequencing platforms. The genome is 2,309,262 bp long, with 2,110 protein-coding, and 70 RNA genes. The bacterium's closest relative within Halanaerobium is thought to be H. alcaliphilum.[2]

Applications

H. praevalens is of interest for bioremediation purposes, thanks to its ability to degrade organic pollutants. It is able to quickly reduce a variety of nitro-substituted aromatic compounds, and has been shown to be involved in carbon sequestration in the Great Salt Lake.[1][2]

This chemoorganotroph also functions hydrolytically, fermenting complex organic matter, and producing intermediary metabolites for other trophic groups, including sulfate-reducing and methanogenic bacteria.[1][2] H. praevalens is among the bacteria which are responsible for the fermentation of the Baltic Sea herring used to make the pungent Swedish delicacy surströmming.[3]

See also

References
  1. Zeikus, J. G.; Hegge, P. W.; Thompson, T. E.; Phelps, T. J.; Langworthy, T. A. (July 1983). "Isolation and description of Haloanaerobium praevalens gen. nov. and sp. nov., an obligately anaerobic halophile common to Great Salt Lake sediments". Current Microbiology. 9 (4): 225–233. doi:10.1007/bf01567586. S2CID 25305022.
  2. Ivanova, Natalia; Sikorski, Johannes; Chertkov, Olga; Nolan, Matt; Lucas, Susan; Hammon, Nancy; Deshpande, Shweta; Cheng, Jan-Fang; Tapia, Roxanne; Han, Cliff; et al. (2011-06-30). "Complete genome sequence of the extremely halophilic Halanaerobium praevalens type strain (GSLT)". Standards in Genomic Sciences. 4 (3): 312–321. doi:10.4056/sigs.1824509. ISSN 1944-3277. PMC 3156398. PMID 21886858.
  3. Kobayashi, T.; Kimura, B.; Fujii, T. (2000-03-10). "Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surströmming)" (PDF). International Journal of Food Microbiology. Elsevier. 54 (1–2): 81–89. doi:10.1016/s0168-1605(99)00172-5. PMID 10746577. Archived (PDF) from the original on 2022-03-22. Retrieved 2022-03-22.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.