RT Journal Article SR Electronic(1) A1 Kim, Jandi A1 Jung, Mi-Ja A1 Roh, Seong Woon A1 Nam, Young-Do A1 Shin, Kee-Sun A1 Bae, Jin-WooYR 2011 T1 Virgibacillus alimentarius sp. nov., isolated from a traditional Korean food JF International Journal of Systematic and Evolutionary Microbiology, VO 61 IS 12 SP 2851 OP 2855 DO https://doi.org/10.1099/ijs.0.028191-0 PB Microbiology Society, SN 1466-5034, AB A novel, Gram-positive, rod-shaped, motile, endospore-forming, halophilic bacterial strain, J18T, was isolated from a traditional salt-fermented seafood made of gizzard shad in Korea. Colonies were convex, cream-coloured and 1.0–2.0 mm in diameter after incubation for 3 days on marine agar. Growth occurred at pH 7.0–11.0 (optimum, pH 10.0), at 4–40 °C (optimum, 37 °C) and in the presence of 0–30 % NaCl (optimum, 9–10 %). On the basis of 16S rRNA gene sequence analysis, strain J18T was related most closely to Virgibacillus byunsanensis ISL-24T (96.3 % similarity), Virgibacillus carmonensis LMG 20964T (96.2 %), Virgibacillus halodenitrificans DSM 10037T (96.0 %), Virgibacillus arcticus Hal 1T (95.5 %) and Virgibacillus necropolis LMG 19488T (95.5 %). The major fatty acids were anteiso-C15 : 0 and anteiso-C17 : 0. The DNA G+C content of strain J18T was 37.0 mol%. The cell-wall peptidoglycan was of the meso-diaminopimelic acid type. The major quinone was menaquinone 7 (MK-7). Based on phenotypic, chemotaxonomic and phylogenetic data, strain J18T is considered to represent a novel species of the genus Virgibacillus, for which the name Virgibacillus alimentarius sp. nov. is proposed. The type strain is J18T ( = KACC 14624T  = JCM 16994T)., UL https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.028191-0