Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood
Jung, Mi-Ja and Kim, Min-Soo and Roh, Seong Woon and Shin, Kee-Sun and Bae, Jin-Woo,, 60, 653-658 (2010),
doi = https://doi.org/10.1099/ijs.0.012047-0,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= A novel, moderately halophilic bacterium belonging to the genus Salinicoccus was isolated from crabs preserved in soy sauce: a traditional Korean fermented seafood. Colonies of strain CrmT 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 CrmT were iso-C15 : 0 (22.0 %), anteiso-C15 : 0 (40.6 %) and anteiso-C17 : 0 (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 CrmT was closely related to the type strain of Salinicoccus halodurans, with which it shared 96.9 % 16S rRNA gene sequence similarity. The DNA–DNA hybridization value between strains CrmT and S. halodurans DSM 19336T was 7.6 %. Based on phenotypic, genetic and phylogenetic data, strain CrmT should be classified as a novel species within the genus Salinicoccus, for which the name Salinicoccus carnicancri sp. nov. is proposed. The type strain is CrmT (=KCTC 13301T =JCM 15796T).,
language=,
type=