Summary auto-generated
Researchers isolated a novel thermophilic bacterium, designated strain MB4T, from a hot spring in Tengcong, China. This obligately anaerobic, rod-shaped, Gram-negative bacterium grows at temperatures between 50-80°C with an optimum of 75°C. The organism ferments various carbohydrates including glucose, galactose, maltose, and starch, producing acetate as the major end product. It can reduce thiosulfate and sulfur to hydrogen sulfide but cannot utilize sulfate, sulfite, or nitrate. The bacterium is sensitive to several antibiotics including chloromycetin and tetracycline but resistant to penicillin. DNA analysis revealed a G+C content of 33 mol%. Phylogenetic analysis of the 16S rRNA gene sequence indicated the isolate belongs to the genus Thermoanaerobacter with 92.4-93.7% sequence similarity to existing species, confirming it represents a distinct species. Based on these phenotypic and molecular characteristics, the authors propose this organism as a new species, Thermoanaerobacter tengcongensis.
Key findings
- A new thermophilic anaerobic bacterium (Thermoanaerobacter tengcongensis) was isolated from a Chinese hot spring with optimal growth at 75°C
- The organism ferments multiple carbohydrates with acetate as the primary product and reduces thiosulfate/sulfur but not sulfate or nitrate
- Phylogenetic analysis using 16S rRNA gene sequence showed 92.4-93.7% similarity to other Thermoanaerobacter species, supporting its classification as a new species
- The bacterium lacks spores and flagella, displays resistance to penicillin but sensitivity to chloromycetin, streptomycin, and tetracycline
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Abstract
A new, extremely thermophilic bacterium, designated strain MB4(T), was isolated from a Chinese hot spring. The new isolate was an obligately anaerobic, rod-shaped, Gram-negative, saccharolytic bacterium. Spore formation was not observed. Growth occurred at temperatures between 50 and 80 degrees C, with an optimum of around 75 degrees C; at pH values between 5.5 and 9.0, with an optimum of 7.0--7.5; and at salinities between 0 and 2.5% NaCl, with an optimum of around 0.2% NaCl. The organism utilized glucose, galactose, maltose, cellobiose, mannose, fructose, lactose, mannitol and starch. Acetate was the main end product from glucose fermentation. Thiosulfate and sulfur were reduced to hydrogen sulfide. Sulfate, sulfite and nitrate were not reduced. Growth was inhibited by hydrogen. The G+C content of the DNA was 33 mol%. Phylogenetic analyses based on the 16S rDNA sequence indicated that the isolate was a new member of the genus Thermoanaerobacter and formed a monophyletic unit within the Thermoanaerobacter cluster. Based on its phenotypic and phylogenetic characteristics, the isolate was proposed as a new species, Thermoanaerobacter tengcongensis. The type strain is MB4(T) (=Chinese Collection of Microorganisms AS 1.2430(T)=JCM 11007(T)).