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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 67, Issue 9

sp. nov., isolated from the Korean salt-fermented seafood Daemi-jeot Free

Abstract

A halophilic bacterial strain, X49, was isolated from the Korean traditional salt-fermented seafood Daemi-jeot. X49 was an obligately aerobic, Gram-stain-negative, motile, oval or rod-shaped (0.5–1.0×1.2–3.2 µm) bacterium. After 2 days of growth, colonies on Marine agar medium were orange and circular with entire margins. X49 growth was detected at 10–37 °C and pH 4.5–8.5 in the presence of 0–26 % (w/v) NaCl. The 16S rRNA gene sequence of strain X49 was most similar to that of the type strain of SW32 and shared a sequence similarity of 94.7–98.6 % with type strains of species of the genus . The predominant fatty acids were C, Cω7 and C 3OH. The major isoprenoid quinone was Q9 (93 %), and minor quinones were Q8 (4 %) and Q10 (3 %). The polar lipids were diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine and phosphatidylserine, two unidentified aminolipids, two unidentified phospholipids and two unidentified lipids. The genomic DNA G+C content was 59.1 mol%. The level of the ANI value between strain X49 and SW32, the most closely related species of the genus , was 89.32 %. Based on the low ANI value, strain X49 and its reference strains represent genotypically distinct species. Based on this polyphasic taxonomic analysis, strain X49 represents a novel species of the genus . The name sp. nov. is proposed and the type strain is X49 (=KACC 14623=JCM 16805).

  • Received:
  • Accepted:
  • Published Online:
Keyword(s): fermented food , halophilic bacteria and Kushneria konosiri
© 2017 IUMS
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2017-09-01
2024-04-19
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Kushneria konosiri sp. nov., isolated from the Korean salt-fermented seafood Daemi-jeot
Int J Syst Evol Microbiol 67, 3576 (2017); https://doi.org/10.1099/ijsem.0.002170
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