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Volume 60, Issue 5

sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood Free

Abstract

A novel, Gram-positive, non-motile, endospore-forming and moderately halophilic bacterium, strain Grbi, was isolated from a traditional Korean fermented seafood. The organism grew optimally in the presence of 10–15 % NaCl, at 37 °C and pH 8.0. The peptidoglycan of the cell wall consisted of -diaminopimelic acid, and the predominant menaquinone was MK-7. The major fatty acids of strain Grbi were iso-C (36.4 %), anteiso-C (30.3 %) and iso-C (18.2 %). The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 42.5 mol%. Strain Grbi was most closely related to the type strain JCM 12580, with which it shared 97.5 % 16S rRNA gene sequence similarity. The DNA–DNA hybridization value between strains Grbi and JCM 12580 was 8 %. Based on phenotypic, genotypic and phylogenetic data, strain Grbi should be classified as a novel species within the genus , for which the name sp. nov. is proposed. The type strain is Grbi (=KCTC 13300=JCM 15795).

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2010-05-01
2024-04-19
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Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood
Int J Syst Evol Microbiol 60, 1017 (2010); https://doi.org/10.1099/ijs.0.013565-0
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