ISSN: 0973-7510

E-ISSN: 2581-690X

R. Manjula1,2 , P. Karthikeyan1, P.C. Cikesh1, E.S. Bindiya1, Sarita G. Bhat1 and M. Chandrasekaran1,3
1Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, India.
2Department of Microbiology, Sree Sankara College, Kalady, Kerala, India.
3Department of Botany and Microbiology, College of Science, PB No 2455, King Saud University, Riyadh -11451, Saudi Arabia.
J Pure Appl Microbiol. 2014;8(1):707-713
© The Author(s). 2014
Received: 11/03/2013 | Accepted: 20/05/2013 | Published: 28/02/2014

Halophiles are extremophiles that grow in hypersaline niches. They are now considered as a source of valuable industrial enzymes besides novel genes and other bioactive biomolecules. Herein, we report the occurrence of halophilic bacteria in tannery effluent and in food grade salt crystals used as a food supplement. The bacterial strains were isolated using Zobell’s agar medium with 15% NaCl and identified based on morphological, biochemical, physiological characteristics and partial gene sequences of 16S rRNA. Interestingly, species of Oceanobacillus, Staphylococcus and Salimicrobium were isolated from tannery effluent, whereas food grade salt crystals harbored species of Halomonas elongata and Chromohalobacter salexigens. It was observed that Halomonas elongata was dominant among the bacteria associated with the food grade salt crystals. The two samples under study showed diverse halophilic bacterial flora. The phylogentic tree constructed showed the inter-relationship among the halophiles. On further analysis Oceanobacillus sp not only showed ability to produce lipase and protease, but also could grow in Zobell’s medium containing upto 30% NaCl. Lipase, amylase and protease were produced by H. elongata and Chromohalobacter salexigens sp., in lesser amounts.


Extremophiles, Halophiles, Halozymes, Tannery, Salt crystal

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© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.