Virgibacillus jeotgali sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy
Sundararaman, Aravind and Srinivasan, Sathiyaraj and Lee, Jong-Hoon and Lee, Sang-Seob,, 67, 158-163 (2017),
doi = https://doi.org/10.1099/ijsem.0.001596,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= A Gram-staining-positive, motile, endospore-forming, rod-shaped bacterium, designated NS3012T, was isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy and was characterized using a polyphasic taxonomic approach. Comparative 16S rRNA gene sequence analysis showed that strain NS3012T belongs to the genus Virgibacillus in the family Bacillaceae of the phylum Firmicutes . The 16S rRNA gene sequence analysis showed that strain NS3012T was closely related to Virgibacillus halotolerans WS-4627T (98.1 %), Virgibacillus oceani MY11T (96.6 %) and Virgibacillus byunsanensis ISL-24T (96.5 %). The chemotaxonomic properties of strain NS3012T were consistent with those of the genus Virgibacillus : the quinone system with MK-7 as the predominant menaquinone and anteiso-C15 : 0 and anteiso C17 : 0 as the major cellular fatty acids; the cell-wall peptidoglycan type was based on meso-diaminopimelic acid. The major polar lipid was diphosphatidylglycerol. The G+C content of the genomic DNA was 36.8 mol%. On the basis of phylogenetic inference, and chemotaxonomic and other phenotypic properties, strain NS3012T is clearly differentiated from closely related species of the genus Virgibacillus and represents a novel species in this genus, for which the name Virgibacillus jeotgali sp. nov. is proposed. The type strain is NS3012T (=KEMB 9001-125T=JCM 16522T).,
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