|dc.contributor.author||S H Yeo||-|
|dc.contributor.author||Tae Kwang Oh||-|
|dc.contributor.author||Yong Ha Park||-|
|dc.description.abstract||Two Gram-negative, non-motile, non-spore-forming, moderately halophilic strains, JG-100T and JG-102, were isolated from squid jeotgal, a traditional Korean fermented seafood. The two strains grew optimally at 30°C and in the presence of 2-3% (v/w) NaCl. Strains JG-100T and JG-102 were characterized chemotaxonomically; they both had ubiquinone-8 as the predominant respiratory lipoquinone and C18:1ω9c as the major fatty acid. Their DNA G+C content was 44 mol%. Strains JG-100T and JG-102 showed 1 bp difference in their 16S rRNA gene sequences and a mean DNA-DNA relatedness level of 88%. Phylogenetic analysis based on 16S rRNA gene sequences showed that strains JG-100T and JG-102 form a distinct phylogenetic lineage within the cluster comprising Psychrobacter species. The 16S rRNA gene sequences of strains JG-100T and JG-102 had similarity levels of 95.2-98.4% to sequences of the type strains of recognized Psychrobacter species. Levels of DNA-DNA relatedness between strains JG-100T and JG-102 and the type strains of some phylogenetically related Psychrobacter species were 6-24%. On the basis of phenotypic and phylogenetic data and genomic distinctiveness, strains JG-100T and JG-102 should be placed in the genus Psychrobacter as a novel species, for which the name Psychrobacter alimentarius sp. nov. (type strain, JG-100T=KCTC 12186T=DSM 16065T) is proposed.||-|
|dc.title||Psychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood||-|
|dc.title.alternative||Psychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood||-|
|dc.citation.title||International Journal of Systematic and Evolutionary Microbiology||-|
|dc.contributor.affiliatedAuthor||Tae Kwang Oh||-|
|dc.contributor.affiliatedAuthor||Yong Ha Park||-|
|dc.identifier.bibliographicCitation||International Journal of Systematic and Evolutionary Microbiology, vol. 55, no. 1, pp. 171-176||-|
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