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Volume 63, Issue Pt_9

sp. nov., isolated from jeotgal, a traditional Korean fermented seafood Free

Abstract

A Gram-staining-positive, aerobic, non-motile bacterium, designated strain SJ5-8, was isolated from (shrimp jeotgal), a traditional fermented seafood in South Korea. Cells were non-spore-forming rods showing catalase- and oxidase-positive reactions. Growth of strain SJ5-8 was observed at 10–37 °C (optimum, 30 °C), at pH 6.0–9.0 (optimum, pH 7.5–8.5) and in the presence of 0–14 % (w/v) NaCl (optimum, 5 %). Phylogenetic inference based on 16S rRNA gene sequences showed that the strain formed a tight phyletic lineage with members of the genus Strain SJ5-8 was most closely related to MN-6-a, 2C6-41 and TRM 415 with similarities of 98.9, 97.5 and 97.4 %, respectively. The DNA–DNA relatedness values between strain SJ5-8 and the type strains of , and were 51.7±1.9 %, 22.2±4.0 % and 52.4±3.8 %, respectively. Chemotaxonomic data (major sole isoprenoid quinone, MK-8(H); major diagnostic diamino acid, -diaminopimelic acid; major polyamines, putrescine and cadaverine; major cellular fatty acids, anteiso-C, iso-C and anteiso-C; major polar lipids, phosphatidylglycerol and diphosphatidylglycerol; DNA G+C content, 69.3 mol%) also supported the affiliation of strain SJ5-8 to the genus . Therefore, strain SJ5-8 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is SJ5-8 ( = KACC 16911 = JCM 18571).

  • Published Online:
Funding
This study was supported by the:
  • Ministry for Agriculture
© 2013 IUMS
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2013-09-01
2024-04-25
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Brevibacteriumjeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
Int J Syst Evol Microbiol 63, 3430 (2013); https://doi.org/10.1099/ijs.0.049197-0
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