Name: Halodesulfovibrio oceani subsp. oceani I.8.1
Creator: BacDive
License: http://creativecommons.org/licenses/by-nc/4.0/

Strain identifier

BacDive ID: 4175

Type strain:

Species: Halodesulfovibrio oceani subsp. oceani

Strain Designation: I.8.1

Culture col. no.: DSM 21390, JCM 15970

Strain history: K. Finster I.8.1.

NCBI tax ID(s): 983975 (species)

Section

Halodesulfovibrio oceani subsp. oceani I.8.1 is an anaerobe, psychrophilic, vibrio-shaped bacterium that was isolated from sea water at 400 m depth, oxygen minimum zone.

vibrio-shaped
anaerobe
psychrophilic
16S sequence
Bacteria

Information on the name and the taxonomic classification. Name and taxonomic classification

	Last LPSN update	07-12-2022 (DD-MM-YYYY)
	Domain	"Bacteria"
	Phylum	*Pseudomonadota*
	Class	*Deltaproteobacteria*
	Order	*Desulfovibrionales*
	Family	*Desulfovibrionaceae*
	Genus	*Halodesulfovibrio*
	Species	**Halodesulfovibrio oceani subsp. oceani**
	Full Scientific Name (PNU)	Halodesulfovibrio oceani subsp. oceani (Finster and Kjeldsen 2012) Shivani et al. 2017

Synonym

Desulfovibrio oceani subsp. oceani

Information on morphological and physiological properties Morphology

[Ref.: #25150]	Cell length	1.0-1.5 µm
[Ref.: #25150]	Cell width	0.3 µm
[Ref.: #25150]	Cell shape	vibrio-shaped

Information on culture and growth conditions Culture and growth conditions

[Ref.: #15669]

Culture medium

MARINE DESULFOVIBRIO COMPLEX MEDIUM (DSMZ Medium 1040)

[Ref.: #15669]

Culture medium growth

[Ref.: #15669]

Culture medium link

Medium recipe provided by DSMZ

[Ref.: #15669]

Culture medium composition

expand / minimize

		Temperature
[Ref.: #15669]	growth	20 °C
[Ref.: #25150]	optimum	20 °C
[Ref.: #25150]	growth	4.0-30.0 °C
[Ref.: #67770]	growth	20 °C

[Ref.: #15669]	Temperature range	psychrophilic
[Ref.: #25150]	Temperature range	psychrophilic
[Ref.: #67770]	Temperature range	psychrophilic

	pH	Kind of pH		pH	pH range
[Ref.: #25150]			optimum	7.0-8.0
[Ref.: #25150]			growth	6.0-8.5	alkaliphile

Information on physiology and metabolism Physiology and metabolism

[Ref.: #15669]	Oxygen tolerance	anaerobe
[Ref.: #25150]	Oxygen tolerance	obligate anaerobe

	Halophily	Salt	Tested relation		Salt conc.
[Ref.: #25150]		NaCl		optimum	2.5-3.5	%(w/v)
[Ref.: #25150]		NaCl		growth	0.1-4.0	%(w/v)

[Ref.: #67770]

Observation

quinones: MK-6

	Metabolite	Utilization activity	Kind of utilization tested
[Ref.: #25150]	acetate ChEBI	-	electron donor
[Ref.: #25150]	aspartate ChEBI	-	electron donor
[Ref.: #25150]	benzoate ChEBI	+	electron donor
[Ref.: #25150]	cysteine ChEBI	+	electron donor
[Ref.: #25150]	gelatin ChEBI	-	hydrolysis
[Ref.: #25150]	glycerol ChEBI	+	electron donor
[Ref.: #25150]	serine ChEBI	+	electron donor
[Ref.: #25150]	sulfite ChEBI	+	electron acceptor
[Ref.: #25150]	tryptophan ChEBI	-	energy source

	Metabolite production	Metabolite
[Ref.: #25150]		indole ChEBI

	Physiological tests	Metabolite	Indole test
[Ref.: #25150]		indole ChEBI	-

	Enzymes	Enzyme	Enzyme activity	EC number
[Ref.: #25150]		catalase	+	1.11.1.6
[Ref.: #25150]		tryptophan deaminase	-	4.1.99.1

Information on isolation source, the sampling and environmental conditions Isolation, sampling and environmental information

[Ref.: #15669]	Sample type/isolated from	sea water at 400 m depth, oxygen minimum zone
[Ref.: #15669]	Geographic location (country and/or sea, region)	off coast
[Ref.: #15669]	Country	Peru
[Ref.: #15669]	Country ISO 3 Code	PER
[Ref.: #15669]	Continent	Middle and South America
[Ref.: #15669]	Geographic location	-13.8753°/-76.7731°

[Ref.: #67770]	Sample type/isolated from	Oxygen minimum zone water column off the Peru at water depths of 400 and 500 m
* marker position based on {}

Isolation sources categories

#Environmental

#Aquatic

#Marine

What are isolation sources categories?

[Ref.: #69479]

Global distribution of 16S sequence FJ655907 (>99% sequence identity) for Halodesulfovibrio from Microbeatlas

Aquatic Samples	4673
Soil Samples	122
Animal Samples	387
Plant Samples	54
Total Samples	5236

Information on possible application of the strain and its possible interaction with e.g. potential hosts Safety information

[Ref.: #15669]

Biosafety level

Risk group (German classification)
According to TRBA 466

Information on genomic background e.g. entries in nucleic sequence databass Sequence information

16S Sequence information:

	Sequence accession description	Seq. accession number	Sequence length (bp)	Sequence database	Associated NCBI tax ID
[Ref.: #15669]	Desulfovibrio oceani subsp. oceani strain I.8.1 16S ribosomal RNA gene, partial sequence	FJ655907	1408	ENA	613183 tax ID

[Ref.: #15669]	GC-content	45.1 mol%
[Ref.: #25150]	GC-content	45.1-45.9 mol%	high performance liquid chromatography (HPLC)
[Ref.: #67770]	GC-content	45.1 mol%	high performance liquid chromatography (HPLC)

Availability in culture collections External links

[Ref.: #15669]

Culture collection no.

DSM 21390, JCM 15970

[Ref.: #20218]

Associated Passport(s) in StrainInfo

874148, 874149

References

#15669

Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 21390

#20215

Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

#20218

Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.: StrainInfo introduces electronic passports for microorganisms.. Syst Appl Microbiol. 37: 42 - 50 2014 ( DOI 10.1016/j.syapm.2013.11.002 , PubMed 24321274 )

#25150

Y. S. Shivani, Y.,Sasikala, C.,Ramana, C. V.: Halodesulfovibrio spirochaetisodalis gen. nov. sp. nov. and reclassification of four Desulfovibrio spp. IJSEM 67: 87 - 93 2017 ( DOI 10.1099/ijsem.0.001574 , PubMed 27902290 )

#67770 Japan Collection of Microorganism (JCM) ; Curators of the JCM;

#69479

João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.: MicrobeAtlas 1.0 beta .

* These data were automatically processed and therefore are not curated

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