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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 53, Issue 2

gen. nov., sp. nov. and sp. nov., isolated from the traditional Korean fermented seafood jeotgal Free

Abstract

Two Gram-positive, non-motile, non-spore-forming, halotolerant and moderately halophilic cocci (strains YKJ-101 and YKJ-115) were isolated from the traditional Korean fermented seafood jeotgal, and were investigated using a polyphasic taxonomic approach. Phylogenetic analysis of 16S rDNA sequences showed that strains YKJ-101 and YKJ-115 are most closely related to the cluster comprising two species. The peptidoglycan type of the strains is A3, based on -Lys–Gly–-Ala(Gly), and the predominant menaquinone is MK-7. Strains YKJ-101 and YKJ-115 have cellular fatty acid profiles containing major amounts of saturated, unsaturated and branched fatty acids; the major fatty acids are anteiso-C and iso-C. The cellular polar lipids are phosphatidylglycerol, diphosphatidylglycerol and unidentified phospholipids. Strains YKJ-101 and YKJ-115 have identical DNA G+C contents of 42 mol%. The 16S rDNA similarity between strains YKJ-101 and YKJ-115 is 98 % and the mean level of DNA–DNA relatedness between the two strains is 13·4 %. On the basis of phenotypic and phylogenetic data and genomic distinctiveness, it is proposed that strains YKJ-101 and YKJ-115 should be placed in a new genus, gen. nov., as two distinct new species, for which the names sp. nov. and sp. nov. are proposed. The type strains are YKJ-101 (=KCCM 41448 =JCM 11198) and YKJ-115 (=KCCM 41449 =JCM 11199), respectively.

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Keyword(s): FAME, fatty acid methyl ester and TEM, transmission electron microscopy
SGM
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2003-03-01
2024-10-06
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Jeotgalicoccus halotolerans gen. nov., sp. nov. and Jeotgalicoccus psychrophilus sp. nov., isolated from the traditional Korean fermented seafood jeotgal
Int J Syst Evol Microbiol 53, 595 (2003); https://doi.org/10.1099/ijs.0.02132-0
/content/journal/ijsem/10.1099/ijs.0.02132-0
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