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Volume 59, Issue 9

sp. nov., isolated from traditional fermented food, and emended description of the genus Free

Abstract

A novel Gram-negative and facultative anaerobic strain, designated MS1, was isolated from gajami sikhae, a traditional fermented food in Korea made from flatfish. Strain MS1 was motile, rod-shaped and oxidase- and catalase-positive, and required 1–2 % (w/v) NaCl for growth. Growth occurred at temperatures ranging from 4 to 40 °C and the pH range for optimal growth was pH 6.5–9.0. Strain MS1 was capable of reducing trimethylamine oxide, nitrate and thiosulfate. Phylogenetic analysis placed strain MS1 within the genus . Phylogenetic analysis based on 16S rRNA gene sequences showed that strain MS1 was related closely to B11 (98.67 % similarity) and CCUG 30811 (98.04 % similarity). However, DNA–DNA reassociation experiments between strain MS1 and reference strains showed relatedness values <70 % (42.6 and 14.8 % with B11 and CCUG 30811, respectively). Genotypic, physiological and biochemical analyses allowed the differentiation of strain MS1 from type strains of species belonging to the genus . Therefore, we propose that strain MS1 (=KCTC 22429 =JCM 15561) is assigned to a novel species, sp. nov.

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Keyword(s): TMAO, trimethylamine oxide
© SGM
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2009-09-01
2024-04-26
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Alishewanella jeotgali sp. nov., isolated from traditional fermented food, and emended description of the genus Alishewanella
Int J Syst Evol Microbiol 59, 2313 (2009); https://doi.org/10.1099/ijs.0.007260-0
/content/journal/ijsem/10.1099/ijs.0.007260-0
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