RT Journal Article SR Electronic(1) A1 Pakdeeto, Amnat A1 Tanasupawat, Somboon A1 Thawai, Chitti A1 Moonmangmee, Somporn A1 Kudo, Takuji A1 Itoh, TakashiYR 2007 T1 Salinicoccus siamensis sp. nov., isolated from fermented shrimp paste in Thailand JF International Journal of Systematic and Evolutionary Microbiology, VO 57 IS 9 SP 2004 OP 2008 DO https://doi.org/10.1099/ijs.0.64876-0 PB Microbiology Society, SN 1466-5034, AB Fifteen strains of moderately halophilic, Gram-positive cocci were isolated from a traditional fermented shrimp paste (‘ka-pi’) produced in Thailand. These bacteria were strictly aerobic, non-motile, non-sporulating and catalase- and oxidase-positive. They produced orange pigment and grew in the presence of 1.5–25 % (w/v) NaCl. They grew optimally in 10 % (w/v) NaCl, at pH 8.5 and at 37 °C. The cell-wall peptidoglycan was of l-Lys type. Menaquinone with six isoprene units (MK-6) was a major component. The dominant cellular fatty acids were anteiso-C15 : 0 and iso-C15 : 0. DNA G+C contents were in the range 44.5–47.5 mol%. Comparative 16S rRNA gene sequence analyses indicated that representative strain PN1-2T was related most closely to Salinicoccus roseus JCM 14630T, with 97.3 % similarity. The other novel strains were included in the same species based on their levels of DNA–DNA relatedness to strain PN1-2T (≥76.6 %) but showed low DNA–DNA relatedness to S. roseus JCM 14630T (21.7 %). On the basis of the phenotypic and molecular data presented, the 15 novel strains are suggested to represent a single novel species of the genus Salinicoccus, for which the name Salinicoccus siamensis sp. nov. is proposed. The type strain is PN1-2T (=JCM 12822T =PCU 242T =TISTR 1562T)., UL https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.64876-0