4.5 Article Proceedings Paper

An antarctic psychrotrophic bacterium Halomonas sp ANT-3b, growing on n-hexadecane, produces a new emulsyfying glycolipid

Journal

FEMS MICROBIOLOGY ECOLOGY
Volume 53, Issue 1, Pages 157-166

Publisher

OXFORD UNIV PRESS
DOI: 10.1016/j.femsec.2004.09.013

Keywords

cold-adapted; n-hexadecane oxidation; fatty acids; emulsifier; gel permeation

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A bacterial strain ANT-3b was isolated it the sea-ice seawater interface from Terra Nova Bay station, Ross Sea, Antarctica. It was isolated on mineral medium supplemented with 2% diesel fuel as a sole carbon and energy source and grown routinely on 2% n-hexadecane. Analysis of 16S rRNA gene sequence indicates that the strain has 99.8% sequence similarity with Halomonas neptunia. The strain ANT-3b was grown in mineral medium supplemented with n-hexadecane between 4 and 20 degrees C, but not at 30 degrees C. The maximum degradation rate of the n-alkane was measured at 15 degrees C, with 5.6 +/- 1.7 mg O-2 mu g(-1) protein d(-1). The strain ANT-3b produced emulsifying compounds when grown on n-hexadecane, but not on mineral medium supplemented with D-fructose. A preliminary characterisation of the emulsifier was carried out. The lipid moiety contained a mixture of fatty acids with a following composition in molar ratio: caprylic acid 18.85, myristic acid 1.0, palmitic acid 9.68, palmitoleic acid 5.69 and oleic acid 1.26. The polysaccharide moiety also contained a mixture of sugars with the following molar ratio: mannose 1.71, galactose 1.00 and glucose 2.96. The molecular weight of the glycolipid component determined by gel permeation chromatography was in the 18 kDa range and contained smaller fragments, possibly oligomeric contaminants. Transmission electron microscopy showed contact between the glycolipid secreted by the strain and n-hexadecane broken down to nanodroplets at the water interface, to form a material with mesophase (liquid crystal) organisation. (c) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.

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