@article{mbs:/content/journal/ijsem/10.1099/ijs.0.021501-0, author = "Kim, Jandi and Roh, Seong Woon and Choi, Jung-Hye and Jung, Mi-Ja and Nam, Young-Do and Kim, Min-Soo and Park, Eun-Jin and Shin, Kee-Sun and Bae, Jin-Woo", title = "Dietzia alimentaria sp. nov., isolated from a traditional Korean food", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2011", volume = "61", number = "9", pages = "2254-2258", doi = "https://doi.org/10.1099/ijs.0.021501-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.021501-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "An actinobacterial strain, designated 72T, was isolated from a traditional salt-fermented seafood in Korea. Colonies were coral red and cells were Gram-reaction-positive, non-motile rods. Strain 72T grew with 0–10 % (w/v) NaCl, at pH 7–10 and at 15–37 °C. Optimum growth conditions were 2 % NaCl, pH 7.0 and 30 °C. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain 72T belonged to the genus Dietzia. The major cellular fatty acids (>5 %) were C16 : 0, summed feature 3 (comprising C16 : 1ω6c and/or C16 : 1ω7c), 10-methyl C18 : 0, C17 : 0, C19 : 0 and C18 : 1ω9c. 16S rRNA gene sequence analysis and DNA–DNA hybridization, coupled with physiological and biochemical tests, revealed genotypic and phenotypic differences between strain 72T and other members of the genus Dietzia. Based on these data, strain 72T represents a novel species, for which the name Dietzia alimentaria sp. nov. is proposed. The type strain is 72T ( = JCM 16360T  = KACC 21126T).", }