Bacillus cibi sp. nov., isolated from jeotgal, a traditional Korean fermented seafood

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Bacillus cibi sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
Jung-Hoon Yoon; Choong Hwan Lee; Tae Kwang Oh
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 55, no. 2, pp. 733-736
Publication Year
A Gram-variable, motile, endospore-forming, halotolerant bacillus, strain JG-30T, was isolated from the traditional Korean fermented seafood jeotgal, and was subjected to a polyphasic taxonomic study. This organism grew optimally at 37 °C and in the presence of 0-1% (w/v) NaCl. 16S rRNA gene sequence analysis showed that strain JG-30T forms a distinct phylogenetic lineage within the evolutionary radiation encompassed by the genus Bacillus. Strain JG-30T was characterized chemotaxonomically as having cell-wall peptidoglycan based on meso-diaminopimelic acid, MK-7 as the predominant menaquinone and iso-C15:0 and iso-C14:0 as the major fatty acids. The DNA G+C content was 45 mol%. Strain JG-30T exhibited levels of 16S rRNA gene sequence similarity of less than 95.7% to Bacillus species with validly published names. On the basis of its phenotypic properties and phylogenetic distinctiveness, strain JG-30T (=KCTC 3880T=DSM 16189T) was classified within the genus Bacillus as a novel species, for which the name Bacillus cibi sp. nov. is proposed.
Microbiology Soc
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Division of Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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