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Applied and Environmental Microbiology, December 2000, p. 5527-5532, Vol. 66, No. 12
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.

Utilization of Dimethyl Sulfide as a Sulfur Source with the Aid of Light by Marinobacterium sp. Strain DMS-S1

Hiroyuki Fuse,1,* Osamu Takimura,1 Katsuji Murakami,1 Yukiho Yamaoka,1 and Toshio Omori2

Chugoku National Industrial Research Institute, 2-2-2 Hirosuehiro, Kure, Hiroshima 737-0197,1 and Biotechnology Research Center, University of Tokyo, Bunkyo-ku, Tokyo 113-9657,2 Japan

Received 5 June 2000/Accepted 2 October 2000

Strain DMS-S1 isolated from seawater was able to utilize dimethyl sulfide (DMS) as a sulfur source only in the presence of light in a sulfur-lacking medium. Phylogenetic analysis based on 16S ribosomal DNA genes indicated that the strain was closely related to Marinobacterium georgiense. The strain produced dimethyl sulfoxide (DMSO), which was a main metabolite, and small amounts of formate and formaldehyde when grown on DMS as the sole sulfur source. The cells of the strain grown with succinate as a carbon source were able to use methyl mercaptan or methanesulfonate besides DMS but not DMSO or dimethyl sulfone as a sole sulfur source. DMS was transformed to DMSO primarily at wavelengths between 380 and 480 nm by heat-stable photosensitizers released by the strain. DMS was also degraded to formaldehyde in the presence of light by unidentified heat-stable factors released by the strain, and it appeared that strain DMS-S1 used the degradation products, which should be sulfite, sulfate, or methanesulfonate, as sulfur sources.

* Corresponding author. Mailing address: Chugoku National Industrial Research Institute, 2-2-2 Hirosuehiro, Kure, Hiroshima 737-0197, Japan. Phone: 81-823-72-1936 or 81-823-72-1934. Fax: 81-823-73-3284. E-mail: fuse{at}cniri.go.jp.

Applied and Environmental Microbiology, December 2000, p. 5527-5532, Vol. 66, No. 12
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.


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