@article{mbs:/content/journal/ijsem/10.1099/ijs.0.63140-0, author = "Yoon, Jung-Hoon and Yeo, Soo-Hwan and Oh, Tae-Kwang and Park, Yong-Ha", title = "Psychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2005", volume = "55", number = "1", pages = "171-176", doi = "https://doi.org/10.1099/ijs.0.63140-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63140-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "Two Gram-negative, non-motile, non-spore-forming, moderately halophilic strains, JG-100T and JG-102, were isolated from squid jeotgal, a traditional Korean fermented seafood. The two strains grew optimally at 30 °C and in the presence of 2–3 % (v/w) NaCl. Strains JG-100T and JG-102 were characterized chemotaxonomically; they both had ubiquinone-8 as the predominant respiratory lipoquinone and C18 : 1 ω9c as the major fatty acid. Their DNA G+C content was 44 mol%. Strains JG-100T and JG-102 showed 1 bp difference in their 16S rRNA gene sequences and a mean DNA–DNA relatedness level of 88 %. Phylogenetic analysis based on 16S rRNA gene sequences showed that strains JG-100T and JG-102 form a distinct phylogenetic lineage within the cluster comprising Psychrobacter species. The 16S rRNA gene sequences of strains JG-100T and JG-102 had similarity levels of 95·2–98·4 % to sequences of the type strains of recognized Psychrobacter species. Levels of DNA–DNA relatedness between strains JG-100T and JG-102 and the type strains of some phylogenetically related Psychrobacter species were 6–24 %. On the basis of phenotypic and phylogenetic data and genomic distinctiveness, strains JG-100T and JG-102 should be placed in the genus Psychrobacter as a novel species, for which the name Psychrobacter alimentarius sp. nov. (type strain, JG-100T=KCTC 12186T=DSM 16065T) is proposed.", }