Halococcus thailandensis sp. nov., from fish sauce in Thailand
Namwong, Sirilak and Tanasupawat, Somboon and Visessanguan, Wonnop and Kudo, Takuji and Itoh, Takashi,, 57, 2199-2203 (2007),
doi = https://doi.org/10.1099/ijs.0.65218-0,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= 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, HDB5-2T, was affiliated with Halococcus dombrowskii JCM 12289T, Halococcus qingdaonensis JCM 13587T and Halococcus morrhuae JCM 8876T (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 HDB5-2T, but were unrelated to either Halococcus dombrowskii JCM 12289T or Halococcus morrhuae JCM 8876T, 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 HDB5-2T (=BCC 20213T =JCM 13552T =PCU 278T).,
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