Halomonas garicola sp. nov., isolated from saeu-jeot, a Korean salted and fermented shrimp sauce
Jung, Woo Yong and Lee, Hyo Jung and Jeon, Che Ok,, 66, 731-737 (2016),
doi = https://doi.org/10.1099/ijsem.0.000784,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= A Gram-stain-negative, moderately halophilic and facultatively aerobic bacterium capable of respiration with nitrate, designated strain JJ-M1T, was isolated from saeu-jeot, a traditional Korean fermented shrimp sauce. Cells of the strain were non-motile short rods showing oxidase-negative and catalase-positive reactions and the production of pale-yellow pigments. Growth of strain JJ-M1T was observed at 20–37 °C (optimum, 30 °C), pH 5.5–9.5 (optimum, pH 7.0) and in the presence of 3–22.5 % (w/v) sea salts (optimum, 10 %). Strain JJ-M1T contained ubiquinone 9 (Q-9) as the predominant isoprenoid quinone and summed feature 8 (comprising C18 : 1ω7c and/or C18 : 1ω6c), C16 : 0, summed feature 3 (comprising C16 : 1ω7c and/or C16 : 1ω6c) and C12 : 0 3-OH as the major cellular fatty acids. The polar lipids consisted of phosphatidylglycerol, phosphatidylethanolamine, phosphoglycolipid, diphosphatidylglycerol and four unidentified phospholipids. The genomic DNA G+C content of strain JJ-M1T was 62.4 mol%. Phylogenetic and comparative analyses, based on 16S rRNA gene sequences, indicated that strain JJ-M1T formed a tight phyletic lineage with Halomonas jeotgali HwaT within the genus Halomonas and was most closely related to Halomonas jeotgali HwaT with 96.2 % 16S rRNA gene sequence similarity. Based on phylogenetic, phenotypic and chemotaxonomic features, strain JJ-M1T represents a novel species of the genus Halomonas, for which the name Halomonas garicola sp. nov. is proposed. The type strain is JJ-M1T ( = KACC 18117T = JCM 30151T).,
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