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Abstract

Two novel -like bacterial strains, JG-219 and JG-220, were isolated from jeotgal, a traditional Korean fermented seafood. Cells of strains JG-219 and JG-220 were Gram-negative, non-motile coccobacilli. Growth of the two strains was observed at 4–32 °C. They grew optimally in the presence of 2–5 % (w/v) NaCl. Strains JG-219 and JG-220 contained C 9 and C 8 as the major fatty acids and Q-8 as the predominant ubiquinone. The DNA G+C contents of strains JG-219 and JG-220 were 43·5 and 43·0 mol%, respectively. The two strains showed no difference in their 16S rRNA gene sequences but exhibited minor differences in their phenotypic properties. Strains JG-219 and JG-220 exhibited levels of 16S rRNA gene sequence similarity of 95·2–98·7 % to the type strains of recognized species. The mean level of DNA–DNA relatedness between strains JG-219 and JG-220 was 84·4 %. The two strains exhibited levels of DNA–DNA relatedness of 1·5–32·9 % to the type strains of eight phylogenetically related species. On the basis of phenotypic data and phylogenetic and genetic distinctiveness, the two strains were classified as representing a novel species within the genus , sp. nov. The type strain is JG-219 (=KCTC 12256=DSM 16327).

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2005-03-01
2019-10-19
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vol. , part 2, pp. 577–582

DNA–DNA relatedness data and a neighbour-joining tree are available to download. [PDF](19KB)



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