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Volume 64, Issue Pt_11

sp. nov., isolated from salted, fermented seafood Free

Abstract

A Gram-staining-positive, aerobic, motile bacterium, designated strain MJ3, was isolated from (anchovy jeotgal), a traditional fermented seafood in South Korea. Cells were non-endospore-forming cocci showing catalase- and oxidase-positive reactions. Growth of strain MJ3 was observed at 15–45 °C (optimum, 30 °C), at pH 6.0–9.0 (optimum, pH 7.0–8.0) and in the presence of 1–24 % (w/v) NaCl (optimum, 10 % NaCl). Phylogenetic inference based on 16S rRNA gene sequences showed that strain MJ3 formed a tight phyletic lineage with members of the genus . Strain MJ3 was related most closely to 29CMI, DSM 20748, ISL-25, BY-5 and DSM 4771, with similarities of 98.8 %, 98.7 %, 98.6 %, 98.4 % and 98.3 %, respectively. However, the DNA–DNA relatedness values between strain MJ3 (KF732837) and DSM 22782, DSM 20748, DSM 23127, KCTC 3989 and JCM 12305 were 60±5.4 %, 58.5±6.5 %, 43.6±5.5 %, 37.2±5.8 % and 16.7±0.2 %, respectively. Chemotaxonomic data (sole isoprenoid quinone, MK-7; major cell-wall type, -diaminopimelic acid; major cellular fatty acids, anteiso-C, anteiso-C and iso-C; major polar lipids, phosphatidylglycerol and diphosphatidylglycerol; DNA G+C content, 46.3 mol%) also supported the affiliation of strain MJ3 with the genus . Therefore, strain MJ3 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is MJ3 ( = KACC 16972 = JCM 19758).

  • Published Online:
Funding
This study was supported by the:
  • National Institute of Biological Resources (NIBR), Republic of Korea
  • Chung-Ang University
© 2014 IUMS
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2014-11-01
2024-04-30
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Salimicrobium jeotgali sp. nov., isolated from salted, fermented seafood
Int J Syst Evol Microbiol 64, 3624 (2014); https://doi.org/10.1099/ijs.0.062042-0
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