%0 Journal Article %A Kim, Jandi %A Jung, Mi-Ja %A Roh, Seong Woon %A Nam, Young-Do %A Shin, Kee-Sun %A Bae, Jin-Woo %T Virgibacillus alimentarius sp. nov., isolated from a traditional Korean food %D 2011 %J International Journal of Systematic and Evolutionary Microbiology, %V 61 %N 12 %P 2851-2855 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.028191-0 %I Microbiology Society, %X A novel, Gram-positive, rod-shaped, motile, endospore-forming, halophilic bacterial strain, J18T, was isolated from a traditional salt-fermented seafood made of gizzard shad in Korea. Colonies were convex, cream-coloured and 1.0–2.0 mm in diameter after incubation for 3 days on marine agar. Growth occurred at pH 7.0–11.0 (optimum, pH 10.0), at 4–40 °C (optimum, 37 °C) and in the presence of 0–30 % NaCl (optimum, 9–10 %). On the basis of 16S rRNA gene sequence analysis, strain J18T was related most closely to Virgibacillus byunsanensis ISL-24T (96.3 % similarity), Virgibacillus carmonensis LMG 20964T (96.2 %), Virgibacillus halodenitrificans DSM 10037T (96.0 %), Virgibacillus arcticus Hal 1T (95.5 %) and Virgibacillus necropolis LMG 19488T (95.5 %). The major fatty acids were anteiso-C15 : 0 and anteiso-C17 : 0. The DNA G+C content of strain J18T was 37.0 mol%. The cell-wall peptidoglycan was of the meso-diaminopimelic acid type. The major quinone was menaquinone 7 (MK-7). Based on phenotypic, chemotaxonomic and phylogenetic data, strain J18T is considered to represent a novel species of the genus Virgibacillus, for which the name Virgibacillus alimentarius sp. nov. is proposed. The type strain is J18T ( = KACC 14624T  = JCM 16994T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.028191-0