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Volume 59, Issue 12

sp. nov., isolated from a Korean traditional fermented food Free

Abstract

A Gram-positive, facultatively anaerobic bacterium, designated strain MS3, was isolated from a traditional Korean fermented food made with freshwater shrimp. Strain MS3 was able to grow at 4–37 °C, at pH 5.5–9.0 and in the presence of 0–5 % (w/v) NaCl. Optimal growth occurred at 30 °C, at pH 8.5 and in the presence of 2 % NaCl. The strain was catalase- and oxidase-negative. It was able to metabolize various carbohydrates as energy sources. 16S rRNA gene sequence analysis showed that strain MS3 was most closely related to FTR1 (98.95 % similarity), but the level of DNA–DNA relatedness between the two taxa was less than 16.0 %. The genomic G+C content of strain MS3 was 43.9 mol% and the major fatty acid components were C, C 9 and C 9. On the basis of its genotypic, physiological and biochemical characteristics, strain MS3 is considered to represent a novel species of the genus , for which the name sp. nov. is proposed. The type strain is MS3 (=KCTC 13251=JCM 15539).

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2009-12-01
2023-06-07
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Carnobacterium jeotgali sp. nov., isolated from a Korean traditional fermented food
Int J Syst Evol Microbiol 59, 3168 (2009); https://doi.org/10.1099/ijs.0.010116-0
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