Biochemical and Molecular Characterization of a Native Haloalkalophilic Tolerant Strain from the Texcoco Lake
, , oraz | 04 wrz 2018
O artykule
Article Category: original-paper
Data publikacji: 04 wrz 2018
Zakres stron: 377 - 382
Otrzymano: 31 paź 2017
Przyjęty: 23 cze 2018
DOI: https://doi.org/10.21307/pjm-2018-047
Słowa kluczowe
© 2018 Marisela Yadira Soto-Padilla et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.
Growth of bacteria of the HN31(22) strain in marine agar at different temperatures (4, 30, 37, 40, 55°C).
| Temperature (°C) | Growth (CFU/ml) |
|---|---|
| 4 | 0 |
| 30 | 4.2 × 103 |
| 37 | 34 × 104 |
| 40 | 18 × 104 |
| 55 | 0 |
Comparison of phenotypic characteristics of bacteria of the HN31(22) strain with the other species of Nesterenkonia (1. N. flava, 2. N. lacusekhoensis, 3. N. suensis, 4. N. xinjiangensis, 5. N. halotolerans, 6. N. aethiopica, 7. N. sandarakina, 8. N. lutea, 9. N. jeotgali, 10. N. halophila (Collins et al. 2002; Li et al. 2004, 2005, 2008; Delgado et al. 2006; Yoon et al. 2006; Luo et al. 2008; Govender et al. 2013).
| Characteristic | HN31(22) | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Morphology | Short roads | Short roads | Short roads | Short roads | Short roads | Cocci | Short roads | Cocci | Cocci | Cocci | Cocci |
| Tincion | HN31(22) | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + |
| Colony pigmentation | Yellow | Yellow | Yellow | Yellow | Yellow | Orange/Yellow | Yellow | Orange/Yellow | Yellow | Yellow | White ivory |
| Temperature (°C) | 30–40 | 40–42 | 8.5–42 | 35–37 | 20–40 | 4–40 | 25–40 | 4–36 | 4–36 | 4–36 | NR |
| pH | 5–11 | 8–12 | 7.5–9.5 | 7–11 | 7–12 | 7–9 | 7–11 | 5–12 | 6.5–10 | 6–8.5 | 6–10.5 |
| NaCl (%) | 0–20 | 0–10 | 0–15 | 0–18 | 0–25 | 0–25 | 3–12 | 1–15 | 0–20 | 0–16 | 0.5–30 |
| Catalase | + | + | NR | + | NR | NR | + | NR | NR | NR | NR |
| Oxidase | – | – | – | – | – | – | + | – | – | – | – |
| Urease | – | NR | NR | NR | + | + | – | – | – | – | NR |
| Nitrate reduction | – | – | – | + | – | – | NR | – | + | – | + |
| Citrate test | + | – | W | – | NR | NR | – | NR | NR | NR | NR |
| Voges-Proskauer | – | – | – | – | NR | NR | – | – | – | + | NR |
| Acid produced from: | |||||||||||
| Galactose | – | – | – | – | – | – | – | + | + | + | NR |
| Trehalose | + | – | + | – | – | – | – | W | + | W | – |
| Mannitol | + | – | – | – | – | – | – | + | + | + | NR |
| Sucrose | + | NR | NR | – | – | – | – | NR | NR | NR | – |
| Fructose | + | NR | NR | + | – | – | + | NR | NR | NR | NR |
| Utilization of: | |||||||||||
| Glucose | + | + | NR | + | + | + | + | + | W | + | + |
| Trehalose | + | – | + | – | – | – | – | + | – | + | NR |
| Fructose | – | + | + | + | + | + | + | + | + | + | + |
| Mannose | + | + | + | + | + | + | – | + | + | W | + |
| Sucrose | + | + | NR | + | + | + | W | + | + | + | NR |
| Maltose | + | + | NR | – | + | + | NR | + | + | + | NR |
| Hydrolysis of: | |||||||||||
| Starch | + | + | – | + | – | – | + | – | + | – | – |
| Gelatin | + | + | – | NR | + | + | + | + | – | – | NR |
| Tween 80 | + | + | – | + | NR | NR | NR | – | – | – | – |
| Casein | + | NR | NR | – | + | – | + | – | + | NR | – |