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

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Title
Psychrobacter cibarius sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
Author(s)
Seo Youn Jung; Mi Hwa Lee; Tae Kwang Oh; Yong Ha Park; Jung-Hoon Yoon
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 55, no. 2, pp. 577-582
Publication Year
2005
Abstract
Two novel Psychrobacter-like bacterial strains, JG-219T and JG-220, were isolated from jeotgal, a traditional Korean fermented seafood. Cells of strains JG-219T and JG-220 were Gram-negative, non-motile coccobacilli. Growth of the two strains was observed at 4-32 °C. They grew optimally in the presence of 2-5%(w/v) NaCl. Strains JG-219T and JG-220 contained C18:1ω9c and C17:1ω8c as the major fatty acids and Q-8 as the predominant ubiquinone. The DNA G+C contents of strains JG-219T and JG-220 were 43.5 and 43.0 mol%, respectively. The two strains showed no difference in their 16S rRNA gene sequences but exhibited minor differences in their phenotypic properties. Strains JG-219T and JG-220 exhibited levels of 16S rRNA gene sequence similarity of 95.2-98.7% to the type strains of recognized Psychrobacter species. The mean level of DNA-DNA relatedness between strains JG-219T and JG-220 was 84.4%. The two strains exhibited levels of DNA-DNA relatedness of 1.5-32.9% to the type strains of eight phylogenetically related Psychrobacter species. On the basis of phenotypic data and phylogenetic and genetic distinctiveness, the two strains were classified as representing a novel species within the genus Psychrobacter, Psychrobacter cibarius sp. nov. The type strain is JG-219T(=KCTC 12256T=DSM 16327T).
ISSN
0020-7713
Publisher
Microbiology Soc
DOI
http://dx.doi.org/10.1099/ijs.0.63398-0
Type
Article
Appears in Collections:
Division of Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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