Psychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood

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dc.contributor.authorJung-Hoon Yoon-
dc.contributor.authorS H Yeo-
dc.contributor.authorTae Kwang Oh-
dc.contributor.authorYong Ha Park-
dc.date.accessioned2017-04-19T09:02:16Z-
dc.date.available2017-04-19T09:02:16Z-
dc.date.issued2005-
dc.identifier.issn00207713-
dc.identifier.uri10.1099/ijs.0.63140-0ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/6811-
dc.description.abstractTwo 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.publisherMicrobiology Soc-
dc.titlePsychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood-
dc.title.alternativePsychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood-
dc.typeArticle-
dc.citation.titleInternational Journal of Systematic and Evolutionary Microbiology-
dc.citation.number1-
dc.citation.endPage176-
dc.citation.startPage171-
dc.citation.volume55-
dc.contributor.affiliatedAuthorTae Kwang Oh-
dc.contributor.alternativeName윤정훈-
dc.contributor.alternativeName여수환-
dc.contributor.alternativeName오태광-
dc.contributor.alternativeName박용하-
dc.identifier.bibliographicCitationInternational Journal of Systematic and Evolutionary Microbiology, vol. 55, no. 1, pp. 171-176-
dc.identifier.doi10.1099/ijs.0.63140-0-
dc.description.journalClassY-
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Division of Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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