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Volume 61, Issue 3

sp. nov., from a salt-fermented food Free

Abstract

Strain M1-8 was isolated from jeotgal, a Korean salt-fermented food. Cells were aerobic, non-motile, Gram-reaction-positive and rod-shaped. Colonies were cream-coloured and circular with entire margins. Strain M1-8 exhibited optimal growth at 25–30 °C and pH 7.0–8.0 and in 0–4 % (w/v) NaCl. The strain tolerated up to 10.0 mM Cr(VI). Phylogenetic analyses of 16S rRNA gene sequences indicated that strain M1-8 represents a novel species in the genus . The 16S rRNA gene sequence of M1-8 exhibited 98.1 % similarity to that of subsp. L-1. The new isolate was clustered with species on a 16S rRNA gene sequence-based phylogenetic tree. The chromosomal DNA G+C content of strain M1-8 was 62.8 mol%. Its cell-wall peptidoglycan contained 2,4-diaminobutyric acid, glutamic acid, alanine, glycine and -aminobutyric acid. The major menaquinone was MK-11 and the predominant fatty acids were anteiso-C (63.6 %), anteiso-C (16.7 %) and iso-C (14.2 %). The polar lipid profile of strain M1-8 contained diphosphatidylglycerol and one unknown glycolipid. Significant genotypic and phenotypic differences were found between strain M1-8 and other species. These differentiating characteristics indicate that strain M1-8 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is M1-8 (=KACC 21127 =JCM 16362).

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Keyword(s): DAB, 2,4-diaminobutyric acid and GABA, γ-aminobutyric acid
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2011-03-01
2024-04-18
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Leucobacter salsicius sp. nov., from a salt-fermented food
Int J Syst Evol Microbiol 61, 502 (2011); https://doi.org/10.1099/ijs.0.021360-0
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