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Volume 74, Issue 8

sp. nov., isolated from cutlassfish jeotgal, a traditional Korean fermented seafood No Access

Abstract

A novel, Gram-positive, facultatively anaerobic, and non-motile bacterial strain, designated B2T-5, was isolated from jeotgal, a traditional Korean fermented seafood. Colonies grown on gifu anaerobic medium agar plates were cream-coloured, irregular, and umbonate with curled margins. Optimal growth of strain B2T-5 occurred at 20 °C, pH 8.0, and in the presence of 1% (w/v) NaCl. Strain B2T-5 was negative for oxidase and catalase activity. Hippurate was not hydrolysed and acetoin was not produced. The major cellular fatty acids were C 9 and C. The cell-wall peptidoglycan was of the A4 type containing -Lys-Asp. The predominant respiratory quinone was menaquinone 7. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylcholine. According to the phylogenetic analysis based on 16S rRNA gene sequences, strain B2T-5 was most closely related to DSM 21459, showing 98.2% sequence similarity. Genome sequencing of strain B2T-5 revealed a genome size of 2.0 Mbp and a G+C content of 33.8 mol%. The average nucleotide identities of strain B2T-5 with DSM 21459, SS1994, and D7T301 were 75.0, 74.7, and 75.1%, respectively. Based on the phenotypic, chemotaxonomic, and genotypic data, strain B2T-5 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is B2T-5 (=KCTC 21223=JCM 35937).

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  • Accepted:
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Keyword(s): Bacillota , cutlassfish , jeotgal , Trichiurus lepturus and Vagococcus
Funding
This study was supported by the:
  • Ministry of Science and ICT, South Korea (Award RS-2023-00211215)
    • Principle Award Recipient: Na-RiShin
  • Korea Research Institute of Bioscience and Biotechnology (Award KGM5232423)
    • Principle Award Recipient: Na-RiShin
© 2024 The Authors
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2024-08-13
2024-09-15
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Vagococcus jeotgali sp. nov., isolated from cutlassfish jeotgal, a traditional Korean fermented seafood
Int J Syst Evol Microbiol 74, 006489 (2024); https://doi.org/10.1099/ijsem.0.006489
/content/journal/ijsem/10.1099/ijsem.0.006489
/content/journal/ijsem/10.1099/ijsem.0.006489
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