Leucobacter salsicius sp. nov., from a salt-fermented food

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Title
Leucobacter salsicius sp. nov., from a salt-fermented food
Author(s)
J H Yun; S W Roh; Min-Su Kim; M J Jung; E J Park; Kee Sun Shin; Y D Nam; J W Bae
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 61, no. 3, pp. 502-506
Publication Year
2011
Abstract
Strain M1-8T was isolated from jeotgal, a Korean salt-fermented food. Cells were aerobic, non-motile, Gram-reaction-positive and rod-shaped. Colonies were cream-coloured and circular with entire margins. Strain M1-8 T exhibited optimal growth at 25-30 °C and pH 7.0-8.0 and in 0-4% (w/v) NaCl. The strain tolerated up to 10.0 mM Cr(VI). Phylogenetic analyses of 16S rRNA gene sequences indicated that strain M1-8T represents a novel species in the genus Leucobacter. The 16S rRNA gene sequence of M1-8 T exhibited 98.1% similarity to that of Leucobacter chromiireducens subsp. chromiireducens L-1T. The new isolate was clustered with Leucobacter species on a 16S rRNA gene sequence-based phylogenetic tree. The chromosomal DNA G+C content of strain M1-8T was 62.8 mol%. Its cell-wall peptidoglycan contained 2,4-diaminobutyric acid, glutamic acid, alanine, glycine and γ-aminobutyric acid. The major menaquinone was MK-11 and the predominant fatty acids were anteiso-C15 : 0 (63.6 %), anteiso-C17 : 0 (16.7 %) and iso-C16 : 0 (14.2 %). The polar lipid profile of strain M1-8T contained diphosphatidylglycerol and one unknown glycolipid. Significant genotypic and phenotypic differences were found between strain M1-8T and other Leucobacter species. These differentiating characteristics indicate that strain M1-8T represents a novel species of the genus Leucobacter, for which the name Leucobacter salsicius sp. nov. is proposed. The type strain is M1-8T (=KACC 21127T =JCM 16362T).
ISSN
0020-7713
Publisher
Microbiology Soc
DOI
http://dx.doi.org/10.1099/ijs.0.021360-0
Type
Article
Appears in Collections:
Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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