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Volume 60, Issue 3

sp. nov., a halophilic bacterium isolated from a Korean fermented seafood Free

Abstract

A novel, moderately halophilic bacterium belonging to the genus was isolated from crabs preserved in soy sauce: a traditional Korean fermented seafood. Colonies of strain Crm were ivory and the cells were non-motile, Gram-positive cocci. The organism was non-sporulating, catalase-positive and oxidase-negative. The major fatty acids of strain Crm were iso-C (22.0 %), anteiso-C (40.6 %) and anteiso-C (12.1 %). The cell wall peptidoglycan contained lysine and glycine, and the major isoprenoid quinone was MK-6. The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 47.8 mol%. Strain Crm was closely related to the type strain of , with which it shared 96.9 % 16S rRNA gene sequence similarity. The DNA–DNA hybridization value between strains Crm and DSM 19336 was 7.6 %. Based on phenotypic, genetic and phylogenetic data, strain Crm should be classified as a novel species within the genus , for which the name sp. nov. is proposed. The type strain is Crm (=KCTC 13301 =JCM 15796).

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2010-03-01
2024-04-24
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Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood
Int J Syst Evol Microbiol 60, 653 (2010); https://doi.org/10.1099/ijs.0.012047-0
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