@article{mbs:/content/journal/ijsem/10.1099/ijs.0.63208-0, author = "Yoon, Jung-Hoon and Lee, Choong-Hwan and Oh, Tae-Kwang", title = "Bacillus cibi sp. nov., isolated from jeotgal, a traditional Korean fermented seafood", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2005", volume = "55", number = "2", pages = "733-736", doi = "https://doi.org/10.1099/ijs.0.63208-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63208-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "A Gram-variable, motile, endospore-forming, halotolerant bacillus, strain JG-30T, was isolated from the traditional Korean fermented seafood jeotgal, and was subjected to a polyphasic taxonomic study. This organism grew optimally at 37 °C and in the presence of 0–1 % (w/v) NaCl. 16S rRNA gene sequence analysis showed that strain JG-30T forms a distinct phylogenetic lineage within the evolutionary radiation encompassed by the genus Bacillus. Strain JG-30T was characterized chemotaxonomically as having cell-wall peptidoglycan based on meso-diaminopimelic acid, MK-7 as the predominant menaquinone and iso-C15 : 0 and iso-C14 : 0 as the major fatty acids. The DNA G+C content was 45 mol%. Strain JG-30T exhibited levels of 16S rRNA gene sequence similarity of less than 95·7 % to Bacillus species with validly published names. On the basis of its phenotypic properties and phylogenetic distinctiveness, strain JG-30T (=KCTC 3880T=DSM 16189T) was classified within the genus Bacillus as a novel species, for which the name Bacillus cibi sp. nov. is proposed.", }