1887

Abstract

A Gram-stain-negative, moderately halophilic and facultatively aerobic bacterium capable of respiration with nitrate, designated strain JJ-M1, was isolated from saeu-jeot, a traditional Korean fermented shrimp sauce. Cells of the strain were non-motile short rods showing oxidase-negative and catalase-positive reactions and the production of pale-yellow pigments. Growth of strain JJ-M1 was observed at 20–37 °C (optimum, 30 °C), pH 5.5–9.5 (optimum, pH 7.0) and in the presence of 3–22.5 % (w/v) sea salts (optimum, 10 %). Strain JJ-M1 contained ubiquinone 9 (Q-9) as the predominant isoprenoid quinone and summed feature 8 (comprising Cω7 and/or Cω6), C, summed feature 3 (comprising Cω7 and/or Cω6) and C 3-OH as the major cellular fatty acids. The polar lipids consisted of phosphatidylglycerol, phosphatidylethanolamine, phosphoglycolipid, diphosphatidylglycerol and four unidentified phospholipids. The genomic DNA G+C content of strain JJ-M1 was 62.4 mol%. Phylogenetic and comparative analyses, based on 16S rRNA gene sequences, indicated that strain JJ-M1 formed a tight phyletic lineage with Hwa within the genus and was most closely related to Hwa with 96.2 % 16S rRNA gene sequence similarity. Based on phylogenetic, phenotypic and chemotaxonomic features, strain JJ-M1 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is JJ-M1 ( = KACC 18117 = JCM 30151).

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2016-02-01
2019-10-19
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