Prokaryotic diversity in a Tunisian hypersaline lake, Chott El Jerid.

Prokaryotic diversity was investigated in a Tunisian salt lake, Chott El Jerid, by quantitative real-time PCR, denaturing gradient gel electrophoresis (DGGE) fingerprinting methods targeting the 16S rRNA gene and culture-dependent methods. Two different samples S1-10 and S2-10 were taken from under the salt crust of Chott El Jerid in the dry season. DGGE analysis revealed that bacterial sequences were related to Firmicutes, Proteobacteria, unclassified bacteria, and Deinococcus-Thermus phyla. Anaerobic fermentative and sulfate-reducing bacteria were also detected in this ecosystem. Within the domain archaea, all sequences were affiliated to Euryarchaeota phylum. Quantitative real-time PCR showed that 16S rRNA gene copy numbers of bacteria was 5 × 10(6) DNA copies g(-1) whereas archaea varied between 5 × 10(5) and 10(6) DNA copies g(-1) in these samples. Eight anaerobic halophilic fermentative bacterial strains were isolated and affiliated with the species Halanaerobium alcaliphilum, Halanaerobium saccharolyticum, and Sporohalobacter salinus. These data showed an abundant and diverse microbial community detected in the hypersaline thalassohaline environment of Chott El Jerid.

Characterization of Sporohalobacter salinus sp. nov., an anaerobic, halophilic, fermentative bacterium isolated from a hypersaline lake.

Halophilic, obligately anaerobic, Gram-stain-negative bacterial strains were isolated from a sediment sample taken from under the salt crust of El-Jerid hypersaline lake in southern Tunisia by using tryptone or glucose as the substrate. One strain, CEJFT1B(T), was characterized phenotypically and phylogenetically. Cells were non-motile, non-spore-forming, short rods. Strain CEJFT1B(T) was able to grow in the presence of 5-30 % (w/v) NaCl (optimum 20 %) and at 30-60 °C (optimum 45 °C). It grew at pH 5.5-7.8 and the optimum pH for growth was 6.8. The isolate required yeast extract for growth. Substrates utilized by strain CEJFT1B(T) as the sole carbon source included glucose, fructose, sucrose, pyruvate, Casamino acids and starch. Individual amino acids such as glutamate, lysine, methionine, serine, tyrosine, and amino acid mixtures formed by the Stickland reaction such as alanine-glycine, valine-proline, leucine-proline, isoleucine-proline were also utilized. Products of glucose fermentation were acetate (major product), butyrate, H2 and CO2. The genomic DNA G+C content of strain CEJFT1B(T) was 32.3 mol%. Phylogenetic analysis based on 16S rRNA gene sequences indicated that strain CEJFT1B(T) should be assigned to the genus Sporohalobacter. The sequence similarity between strain CEJFT1B(T) and Sporohalobacter lortetii was 98.5 %, but DNA-DNA hybridization between the two strains revealed a relatedness value of 56.4 %, indicating that they are not related at the species level. The combination of phylogenetic analysis, DNA-DNA hybridization data, and differences in substrate utilization support the view that strain CEJFT1B(T) represents a novel species of the genus Sporohalobacter, for which the name Sporohalobacter salinus sp. nov. is proposed. The type strain is CEJFT1B(T) ( = DSM 26781(T) = JCM 19279(T)).

Anaerobic oxidation of fatty acids and alkenes by the hyperthermophilic sulfate-reducing archaeon Archaeoglobus fulgidus.

Archaeoglobus fulgidus oxidizes fatty acids (C(4) to C(18)) and n-alk-1-enes (C(12:1) to C(21:1)) in the presence of thiosulfate as a terminal electron acceptor. End products of metabolism were CO(2) and sulfide. Growth on perdeuterated hexadecene yielded C(15)- to C(17)-labeled fatty acids as metabolites, thus confirming the ability of A. fulgidus to oxidize alkyl chains.

Characterization of Microaerobacter geothermalis gen. nov., sp. nov., a novel microaerophilic, nitrate- and nitrite-reducing thermophilic bacterium isolated from a terrestrial hot spring in Tunisia.

A novel thermophilic anaerobic and microaerophilic bacterium (optimal growth in the presence of 5-10% O(2)), strain Nad S1(T) was isolated from the terrestrial hot spring of Hammam Sidi Jdidi, Nabeul, Tunisia. Cells were motile rods having a Gram-positive cell wall structure. Strain Nad S1(T) grew optimally at 55 degrees C (range 37-70 degrees C). Optimum pH for growth was 6.5-7.0. It was halotolerant growing with NaCl up to 7% (optimum concentration 1.5-3.0%). It grew chemoorganotrophically on various carbohydrates, organic-acids and amino-acids as energy sources, or chemolithotrophically on H(2) using nitrate, as terminal electron acceptor. Beside oxygen (under microaerobic conditions) and nitrate, nitrite was also used. Nitrate was completely reduced to N(2). No fermentation occurred. The genomic DNA G + C content was 41.8 mol%. Based on 16S rRNA gene sequence analysis, strain Nad S1(T) belongs to the Bacillaceae family within the class 'Bacilli'. Because of its phylogenetic and phenotypic characteristics, we propose this isolate to be assigned as a novel genus and a novel species within the domain Bacteria, Microaerobacter geothermalis gen. nov., sp. nov. The type strain is Nad S1(T) (=DSM 22679(T) =JCM 16213(T)).

Production of bio-ethanol from soybean molasses by Saccharomyces cerevisiae at laboratory, pilot and industrial scales.

The aim of this work was to develop an economical bioprocess to produce the bio-ethanol from soybean molasses at laboratory, pilot and industrial scales. A strain of Saccharomyces cerevisiae (LPB-SC) was selected and fermentation conditions were defined at the laboratory scale, which included the medium with soluble solids concentration of 30% (w/v), without pH adjustment or supplementation with the mineral sources. The kinetic parameters - ethanol productivity of 8.08g/Lh, YP/S 45.4%, YX/S 0.815%, m 0.27h(-1) and microX 0.0189h(-1) - were determined in a bench scale bioreactor. Ethanol production yields after the scale-up were satisfactory, with small decreases from 169.8L at the laboratory scale to 163.6 and 162.7L of absolute ethanol per ton of dry molasses, obtained at pilot and industrial scales, respectively.

Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese.

The relationship between C. tyrobutyricum, C. sporogenes and C. beijerinckii in experimental cheese conditions, and their influences on late-blowing and butyric fermentation, have been investigated. A molecular approach using a PCR-TTGE method in combination with conventional methods, such as microbiological and physico-chemical analysis, was performed to monitor the evolution of these clostridial species, simultaneously with the occurrence of cheese defects. Sixteen Emmental type cheeses were produced from milk inoculated with different clostridial spore associations. In all cheeses inoculated with C. tyrobutyricum, obvious signs of late blowing were detected. In cheeses inoculated with C. beijerinckii or C. sporogenes, a formation of holes in cheese body was observed, with a concomitant slight amount of butyric acid production. Even though C. beijerinckii and C. sporogenes were less metabolically active and less numerically important than C. tyrobutyricum in cheese as shown by TTGE profiles, the association of these species to C. tyrobutyricum enhanced the butyric fermentation and the cheese defects. The level of butyric content in ripened cheese increased to 268 mg 100 g(-1) in presence of C. tyrobutyricum, and reached a maximum of 414 mg 100 g(-1) in presence of the C. beijerinckii-C. tyrobutyricum (1:10) association. The propionic fermentation was also higher in cheese inoculated with C. tyrobutyricum, and was slowed down in presence of C. beijerinckii and C. sporogenes. From 30 days of ripening, a strong correlation between the chemical contents and the intensity of cheese defects was demonstrated. A chemical analysis of cheese associated with a molecular method for microbial spoilage investigation allows the prediction of the level of late blowing at early stages of ripening, and the understanding of the origin of the defect.

Application of the biorefinery concept to produce L-lactic acid from the soybean vinasse at laboratory and pilot scale.

Lactic acid is a product that finds several applications in food, cosmetic, pharmaceutical and chemical industries. The main objective of this work was the development of a bioprocess to produce L(+)-lactic acid using soybean vinasse as substrate. Among ten strains, Lactobacillus agilis LPB 56 was selected for fermentation, due to its ability to metabolize the complex oligosaccharides. Fermentation was conducted without need for supplementary inorganic nitrogen sources or yeast extract. Kinetic and yield parameters determined at laboratory scale were 0.864 and 0.0162 for YP/S and YX/S, 0.0145 g/L h (rx), 1.32 g/L h (rs) and 1.13 g/L h (rp). The use of vinasse enriched with soybean molasses provided higher lactic acid concentration (138 g/L), the best proportion of inoculum being 25% (v/v). After scale-up to a pilot plant, kinetic and yield parameters were 0.849 and 0.0353 for YP/S and YX/S, 0.0278 g/L h (rx), 0.915 g/L h (rs) and 0.863 g/L h (rp).

First evidence of aerobic biodegradation of BTEX compounds by pure cultures of Marinobacter.

Marinobacter vinifirmus was shown to degrade toluene as sole carbon and energy source under aerobiosis and at NaCl concentrations in the range 30-150 g/L. Maximum toluene consumption rate, total CO2, and biomass productions were measured in the presence of 60 g/L of NaCl. Under these conditions, 90% of the carbon from toluene was recovered as CO2 and biomass. Maximum specific toluene consumption rate was about 0.12 mgC toluene mgC biomass(-1) h(-1) at NaCl concentrations between 30 and 60 g/L. It decreased to 0.03 mgC toluene mgC biomass(-1) h(-1) at 150 g/L. Besides toluene, M. vinifirmus degraded benzene, ethylbenzene, and p-xylene. Benzene and toluene were utilized to a lesser extent by another Marinobacter sp., Marinobacter hydrocarbonoclasticus.

Hydroxytyrosol from tyrosol using hydroxyphenylacetic acid-induced bacterial cultures and evidence of the role of 4-HPA 3-hydroxylase.

Hydroxytyrosol (HTyr) is a potent natural antioxidant found in olive mill wastewaters. Bacterial conversion of 4-tyrosol (2-(4-hydroxyphenyl)-ethanol) to HTyr was reported in a limited number of bacterial species including Pseudomonas aeruginosa. In this work, we studied this conversion, taking as a model the newly isolated Halomonas sp. strain HTB24. It was first hypothesized that the enzyme responsible for 4-tyrosol hydroxylation in HTyr was a 4-hydroxyphenylacetic acid 3-hydroxylase (HPAH, EC 1.14.13.3), previously known to convert 4-hydroxyphenylacetic acid (4-HPA) into 3,4-dihydroxyphenylacetic acid (3,4-DHPA) in P. aeruginosa. Cloning and expression of hpaB (oxygenase component) and hpaC (reductase component) genes from P. aeruginosa confirmed this hypothesis. Furthermore, using cultures of HTB24 containing 4-tyrosol, it was shown that 4-HPA accumulation preceded 4-tyrosol hydroxylation. We further demonstrated that the synthesis of HPAH activity was induced by 4-HPA, with the latter compound being formed from 4-tyrosol oxidation by aryl-dehydrogenases. Interestingly, similar results were obtained with other 4-HPA-induced bacteria, including P. aeruginosa, Serratia marcescens, Escherichia coli, Micrococcus luteus and other Halomonas, thus demonstrating general hydroxylating activity of 4-tyrosol by the HPAH enzyme. E. coli W did not have aryl-dehydrogenase activity and hence were unable to oxidize 4-tyrosol to 4-HPA and HTyr to 3,4-DHPA, making this bacterium a good candidate for achieving better HTyr production.

Desulfovibrio tunisiensis sp. nov., a novel weakly halotolerant, sulfate-reducing bacterium isolated from exhaust water of a Tunisian oil refinery.

A novel weakly halotolerant, sulfate-reducing bacterium, designated strain RB22(T), was isolated from exhaust water of a Tunisian oil refinery. Cells of strain RB22(T) were Gram-negative, motile, vibrio-shaped or sigmoid and non-spore-forming, and occurred singly or in chains. Strain RB22(T) grew between 15 and 45 degrees C (optimum, 37 degrees C) and at pH 4.5 to 9 (optimum, pH 7). NaCl was not required for growth, but the strain tolerated high NaCl concentrations (up to 70 g l(-1)) with an optimum of 40 g l(-1). Sulfate, thiosulfate, sulfite and elemental sulfur served as electron acceptors, but not fumarate. Nitrate and nitrite were not reduced. Strain RB22(T) utilized lactate, formate, fumarate, succinate, glycerol, H(2)+CO(2) and methanol as substrates. The DNA G+C content was found to be 59.6 mol%. Phylogenetic analysis based on the 16S rRNA gene revealed that the isolate was a member of the genus Desulfovibrio, with no close relatives at the species level (16S rRNA gene sequence similarity of less than 95 %). Strain RB22(T) exhibited levels of 16S rRNA gene sequence similarity of 94.6 and 94.12 % to the type strains of the closely related species Desulfovibrio aespoeensis and Desulfovibrio dechloracetivorans, respectively. On the basis of genotypic and phylogenetic characteristics, and significant phenotypic differences, we suggest that strain RB22(T) represents a novel species, for which the name Desulfovibrio tunisiensis sp. nov. is proposed. The type strain is RB22(T) (=NCIMB 14400(T)=JCM 15076(T)=DSM 19275(T)).

Modicisalibacter tunisiensis gen. nov., sp. nov., an aerobic, moderately halophilic bacterium isolated from an oilfield-water injection sample, and emended description of the family Halomonadaceae Franzmann et al. 1989 emend Dobson and Franzmann 1996 emend. Ntougias et al. 2007.

An aerobic, moderately halophilic, Gram-negative, motile, non-sporulating bacterium, strain LIT2(T), was isolated from an oilfield-water injection after enrichment on crude oil. Strain LIT2(T) grew between 15 and 45 degrees C and optimally at 37 degrees C. It grew in the presence of 1-25 % (w/v) NaCl, with an optimum at 10 % (w/v) NaCl. Predominant fatty acids were C(16 : 0) (26.9 %), C(18 : 1)omega7c (22.6 %), C(16 : 1)omega7c (20.4 %) C(19 : 0) cyclo omega8c (10.9 %) and C(17 : 0) (8 %). Interestingly, the relative percentages of these last two fatty acids were intermediate compared with most species among the family Halomonadaceae for which fatty acid composition has been determined. The DNA G+C content was 53.7 mol%, which is very low among the family Halomonadaceae. Strain LIT2(T) exhibited 16S rRNA gene sequence similarity values of 94.06-95.15 % to members of the genus Chromohalobacter, 94.21-94.65 % to members of the genus Halomonas and 93.57 % with the single species representative of the genus Cobetia. Based on the phylogenetic and phenotypic evidence presented in this paper, we propose the name Modicisalibacter tunisiensis gen. nov., sp. nov. to accommodate strain LIT2(T). The type strain of Modicisalibacter tunisiensis is LIT2(T) (=CCUG 52917(T) =CIP 109206(T)). A reassignment of the descriptive 16S rRNA signature characteristics of the family Halomonadaceae permitted placement of the new genus Modicisalibacter into the family.

Petrotoga halophila sp. nov., a thermophilic, moderately halophilic, fermentative bacterium isolated from an offshore oil well in Congo.

A novel thermophilic, moderately halophilic, rod-shaped bacterium, strain MET-B(T), with a sheath-like outer structure (toga) was isolated from an offshore oil-producing well in Congo, West Africa. Strain MET-B(T) was a Gram-negative bacterium with the ability to reduce elemental sulfur, but not sulfate, thiosulfate or sulfite into sulfide. The optimum growth conditions were 60 degrees C, pH 6.7-7.2 and 4-6 % NaCl. The DNA G+C content was 34.6 mol%. Strain MET-B(T) was phylogenetically related to members of the genus Petrotoga; Petrotoga miotherma, Petrotoga olearia and Petrotoga mexicana were the closest relatives, with type strains exhibiting more than 99 % identity in an analysis of small-subunit rRNA gene sequences. The values for DNA-DNA relatedness between the type strains of these three species and strain MET-B(T) were less than 42 %. As MET-B(T) was found to be genetically and physiologically different from other species of the genus Petrotoga, this strain is proposed as representing a novel species, for which the name Petrotoga halophila sp. nov. is proposed. The type strain is MET-B(T) (=DSM 16923(T)=CCUG 50214(T)).

Tindallia texcoconensis sp. nov., a new haloalkaliphilic bacterium isolated from lake Texcoco, Mexico.

A new alkaliphilic and moderately halophilic, strictly anaerobic, fermentative bacterium (strain IMP-300(T)) was isolated from a groundwater sample in the zone of the former soda lake Texcoco in Mexico. Strain IMP-300(T) was Gram-positive, non-sporulated, motile and rod-shaped. It grew within a pH range from 7.5 to 10.5, and an optimum at 9.5. The organism was obligately dependent on the presence of sodium salts. Growth showed an optimum at 35 degrees C with absence of growth above 45 degrees C. It fermented peptone and a few amino acids, preferentially arginine and ornithine, with production of acetate, propionate, and ammonium. Its fatty acid pattern was mainly composed of straight chain saturated, unsaturated, and cyclopropane fatty acids. The G + C content of genomic DNA was 40.0 mol%. Analysis of the 16S rRNA gene sequence indicated that the new isolate belongs to the genus Tindallia, in the low G + C Gram-positive phylum. Phylogenetically, strain IMP-300(T) has Tindallia californiensis, as closest relative with a 97.5% similarity level between their 16S rDNA gene sequences, but the DNA-DNA re-association value between the two DNAs was only 42.2%. On the basis of differences in genotypic, phenotypic, and phylogenetic characteristics, strain IMP-300(T) is proposed as a new species of the genus Tindallia, T. texcoconensis sp. nov. (type strain IMP-300(T ) = DSM 18041(T) = JCM 13990(T)).

Isolation of sulfate-reducing bacteria from Tunisian marine sediments and description of Desulfovibrio bizertensis sp. nov.

Several strains of sulfate-reducing bacteria were isolated from marine sediments recovered near Tunis, Korbous and Bizerte, Tunisia. They all showed characteristics consistent with members of the genus Desulfovibrio. One of these strains, designated MB3(T), was characterized further. Cells of strain MB3(T) were slender, curved, vibrio-shaped, motile, Gram-negative, non-spore-forming rods. They were positive for desulfoviridin as bisulfite reductase. Strain MB3(T) grew at temperatures of 15-45 degrees C (optimum 40 degrees C) and at pH 6.0-8.1 (optimum pH 7.0). NaCl was required for growth (optimum 20 g NaCl l(-1)). Strain MB3(T) utilized H(2) in the presence of acetate with sulfate as electron acceptor. It also utilized lactate, ethanol, pyruvate, malate, fumarate, succinate, butanol and propanol as electron donors. Lactate was oxidized incompletely to acetate. Strain MB3(T) fermented pyruvate and fumarate (poorly). Electron acceptors utilized included sulfate, sulfite, thiosulfate, elemental sulfur and fumarate, but not nitrate or nitrite. The G+C content of the genomic DNA was 51 mol%. On the basis of genotypic, phenotypic and phylogenetic characteristics, strain MB3(T) (=DSM 18034(T)=NCIMB 14199(T)) is proposed as the type strain of a novel species, Desulfovibrio bizertensis sp. nov.

Development and validation of PCR primers to assess the diversity of Clostridium spp. in cheese by temporal temperature gradient gel electrophoresis.

A nested-PCR temporal temperature gradient gel electrophoresis (TTGE) approach was developed for the detection of bacteria belonging to phylogenetic cluster I of the genus Clostridium (the largest clostridial group, which represents 25% of the currently cultured clostridial species) in cheese suspected of late blowing. Primers were designed based on the 16S rRNA gene sequence, and the specificity was confirmed in PCRs performed with DNAs from cluster I and non-cluster I species as the templates. TTGE profiles of the PCR products, comprising the V5-V6 region of the 16S rRNA gene, allowed us to distinguish the majority of cluster I species. PCR-TTGE was applied to analyze commercial cheeses with defects. All cheeses gave a signal after nested PCR, and on the basis of band comigration with TTGE profiles of reference strains, all the bands could be assigned to a clostridial species. The direct identification of Clostridium spp. was confirmed by sequencing of excised bands. C. tyrobutyricum and C. beijerinckii contaminated 15 and 14 of the 20 cheese samples tested, respectively, and C. butyricum and C. sporogenes were detected in one cheese sample. Most-probable-number counts and volatile fatty acid were determined for comparison purposes. Results obtained were in agreement, but only two species, C. tyrobutyricum and C. sporogenes, could be isolated by the plating method. In all cheeses with a high amount of butyric acid (>100 mg/100 g), the presence of C. tyrobutyricum DNA was confirmed by PCR-TTGE, suggesting the involvement of this species in butyric acid fermentation. These results demonstrated the efficacy of the PCR-TTGE method to identify Clostridium in cheeses. The sensitivity of the method was estimated to be 100 CFU/g.