Psychrobacter jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
Yoon, Jung-Hoon and Kang, Kook Hee and Park, Yong-Ha,, 53, 449-454 (2003),
doi = https://doi.org/10.1099/ijs.0.02242-0,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= Two Gram-negative, non-motile, non-spore-forming and moderately halophilic cocci (strains YKJ-103T and YKJ-105) were isolated from the traditional Korean fermented seafood, jeotgal. The two strains grew optimally at 25–30 °C and grew at 4 and 36 °C, but not above 37 °C. They grew in the presence of 0–10 % (w/v) NaCl with an optimum of 2–3 % (w/v) NaCl. Strains YKJ-103T and YKJ-105 were chemotaxonomically characterized by having ubiquinone-8 (Q-8) as the predominant isoprenoid quinone and C18 : 1 ω9c as the major fatty acid. The polar lipid analysis indicated the presence of diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The DNA G+C contents of strains YKJ-103T and YKJ-105 were 44 and 43 mol%, respectively. Strains YKJ-103T and YKJ-105 showed no difference in their 16S rDNA sequences, and their mean level of DNA–DNA relatedness was 92·3 %. Phylogenetic analysis based on 16S rDNA sequences showed that the two strains form a distinct phylogenetic lineage within the cluster comprising Psychrobacter species. Strains YKJ-103T and YKJ-105 exhibited 16S rDNA similarities of 96·6 % with the type strain of Psychrobacter proteolyticus, the closest Psychrobacter species, and of 94·5–95·9 % with type strains of other Psychrobacter species. On the basis of phenotypic properties, phylogenetic and genomic data, strains YKJ-103T and YKJ-105 should be placed in the genus Psychrobacter as members of a new species, for which the name Psychrobacter jeotgali sp. nov. is proposed. The type strain of the new species is strain YKJ-103T (=KCCM 41559T =JCM 11463T).,
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