Journal
FEMS MICROBIOLOGY LETTERS
Volume 252, Issue 1, Pages 79-84Publisher
OXFORD UNIV PRESS
DOI: 10.1016/j.femsle.2005.08.032
Keywords
tyrosol; table-olive fermentation; aromatic compounds; moderately halotolerant; Bacillus sp.
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A moderately halotolerant, Gram-positive, aerobic, motile, spore-forming bacterium, designated as strain YAS1, was isolated from an olive-brine fermentation rich in aromatic compounds, after enrichment on tyrosol. Strain YAS1 grew between 25 and 45 degrees C and optimally at 37 degrees C. It grew in the presence of 0-15% (v/w) NaCl, with an optimum of 3-6% (v/w) NaCl. The DNA G + C content was found to be 49.9 mol%. Phylogenetic analysis of the 16S rRNA gene revealed that this isolate was a member of the genus Bacillus. The newly isolated strain YAS1 represents the first moderately halotolerant bacterium transforming tyrosol to p-hydroxyphenylacetic acid (PHPA) in the presence of yeast extract. (c) 2005 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.
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