A taxonomic study of Bacillus sp. isolated from Korean salt-fermented anchovy

Abstract

A bacterial strain producing an extracellular β-amylase, designated KYJ 963, was isolated from Korean salt-fermented anchovy (anchovy-jeot). A nearly complete nucleotide sequence of a 16S ribosomal RNA from the isolate was determined. On the basis of the results of 16S ribosomal DNA sequence, cellular fatty acid composition, sensitivity test to antibiotics and so on, the strain KYJ 963 was identified as the closest microbe to Bacillus megaterium and Bacillus simplex.