@article{mbs:/content/journal/ijsem/10.1099/ijs.0.010116-0, author = "Kim, Min-Soo and Roh, Seong Woon and Nam, Young-Do and Yoon, Jung-Hoon and Bae, Jin-Woo", title = "Carnobacterium jeotgali sp. nov., isolated from a Korean traditional fermented food", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2009", volume = "59", number = "12", pages = "3168-3171", doi = "https://doi.org/10.1099/ijs.0.010116-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.010116-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "A Gram-positive, facultatively anaerobic bacterium, designated strain MS3T, was isolated from a traditional Korean fermented food made with freshwater shrimp. Strain MS3T 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 MS3T was most closely related to Carnobacterium pleistocenium FTR1T (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 MS3T was 43.9 mol% and the major fatty acid components were C16 : 0, C16 : 1 ω9c and C18 : 1 ω9c. On the basis of its genotypic, physiological and biochemical characteristics, strain MS3T is considered to represent a novel species of the genus Carnobacterium, for which the name Carnobacterium jeotgali sp. nov. is proposed. The type strain is MS3T (=KCTC 13251T=JCM 15539T).", }