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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo International Journal of Systematic and Evolutionary Microbiology

Volume 56, Issue 11

sp. nov., isolated from jeotgal, a traditional Korean fermented seafood Free

Abstract

A Gram-positive, non-motile, slightly halophilic actinomycete, strain JG-241, was isolated from jeotgal, a traditional Korean fermented seafood, and its taxonomic position was investigated by using a polyphasic approach. Strain JG-241 grew optimally at 25–30 °C and in the presence of 2–5 % (w/v) NaCl. The physiological and biochemical properties of strain JG-241 were distinguishable from those of recognized species. Strain JG-241 had a peptidoglycan type based on -lys–gly–-Asp. It contained MK-7, MK-8 and MK-9 as the predominant menaquinones and anteiso-C and anteiso-C as the major fatty acids. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, phosphatidylinositol and an unidentified glycolipid. The DNA G+C content was 68.0 mol%. Comparative 16S rRNA gene sequence analysis showed that strain JG-241 falls within the radiation of the cluster comprising species. Similarity values between the 16S rRNA gene sequence of strain JG-241 and those of the type strains of species ranged from 96.7 to 99.7 %. DNA–DNA relatedness data and repetitive extragenic palindromic DNA-PCR genomic fingerprinting patterns showed that strain JG-241 differs genetically from recognized species. On the basis of its phenotypic properties and phylogenetic and genetic distinctiveness, strain JG-241 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is JG-241 (=KCTC 19053=JCM 12610).

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Keyword(s): rep-PCR, repetitive extragenic palindromic DNA-PCR
SGM
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2006-11-01
2025-03-20
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Nesterenkonia jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
Int J Syst Evol Microbiol 56, 2587 (2006); https://doi.org/10.1099/ijs.0.64266-0
/content/journal/ijsem/10.1099/ijs.0.64266-0
/content/journal/ijsem/10.1099/ijs.0.64266-0
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