Psychrobacter jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
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- Psychrobacter jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
- Jung-Hoon Yoon; K H Kang; Yong Ha Park
- Bibliographic Citation
- International Journal of Systematic and Evolutionary Microbiology, vol. 53, no. 2, pp. 449-454
- Publication Year
- Two Gram-negative, non-motile, non-spore-forming and moderately halophilic cocci (strains YKJ-103T and YKJ-105) were isolated from the traditional Korean fermented seafood, jeotgal. The two strains grew optimally at 25-30°C and grew at 4 and 36°C, but not above 37°C. They grew in the presence of 0-10% (w/v) NaCl with an optimum of 2-3% (w/v) NaCl. Strains YKJ-103T and YKJ-105 were chemotaxonomically characterized by having ubiquinone-8 (Q-8) as the predominant isoprenoid quinone and C18:1ω9c as the major fatty acid. The polar lipid analysis indicated the presence of diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The DNA G + C contents of strains YKJ-103T and YKJ-105 were 44 and 43 mol%, respectively. Strains YKJ-103T and YKJ-105 showed no difference in their 16S rDNA sequences, and their mean level of DNA-DNA relatedness was 92.3%. Phylogenetic analysis based on 16S rDNA sequences showed that the two strains form a distinct phylogenetic lineage within the cluster comprising Psychrobacter species. Strains YKJ-103T and YKJ-105 exhibited 16S rDNA similarities of 96.6% with the type strain of Psychrobacter proteolyticus, the closest Psychrobacter species, and of 94.5-95.9% with type strains of other Psychrobacter species. On the basis of phenotypic properties, phylogenetic and genomic data, strains YKJ-103T and YKJ-105 should be placed in the genus Psychrobacter as members of a new species, for which the name Psychrobacter jeotgali sp. nov. is proposed. The type strain of the new species is strain YKJ-103T (= KCCM 41559T = JCM 11463T).
- Microbiology Soc
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