Haloterrigena jeotgali sp. nov., an extremely halophilic archaeon from salt-fermented food
Roh, Seong Woon and Nam, Young-Do and Chang, Ho-Won and Kim, Kyoung-Ho and Sung, Youlboong and Kim, Min-Soo and Oh, Hee-Mock and Bae, Jin-Woo,, 59, 2359-2363 (2009),
doi = https://doi.org/10.1099/ijs.0.008243-0,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= A novel red-pigmented halophilic archaeon, strain A29T, was isolated from shrimp jeotgal, a traditional salt-fermented food from Korea. This strain grows in the ranges 10–30 % (w/v) NaCl, 17–50 °C and pH 6.5–8.5, with optimal growth occurring at 15–20 % NaCl, 37–45 °C and pH 7.0–7.5. The isolate is Gram-negative and non-motile. Phylogenetic analysis, based on 16S rRNA gene sequences, showed that strain A29T is associated with the genus Haloterrigena and closely related to the species Haloterrigena thermotolerans (99.0 % similarity). However, DNA–DNA hybridization experiments revealed that the level of hybridization between strain A29T and related strains of Haloterrigena is less than 70 %. The polar lipid fraction consists of phosphatidylglyerol (PG), phosphatidylglycerol phosphate methyl ester (PGP-Me) and mannose-2,6-disulfate(1-2)-glucose glycerol diether (S2-DGD). The G+C content of genomic DNA of the type strain is 62.3 mol%. On the basis of this polyphasic taxonomic study, strain A29T should be placed in the genus Haloterrigena as a novel species, for which the name Haloterrigena jeotgali sp. nov. is proposed. The type strain of the new species is A29T (=KCTC 4020T=DSM 18794T=JCM 14585T=CECT 7218T).,
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