Natronococcus jeotgali sp. nov., a halophilic archaeon isolated from shrimp jeotgal, a traditional fermented seafood from Korea

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dc.contributor.authorSeongWoon Roh-
dc.contributor.authorYoung Do Nam-
dc.contributor.authorHo Won Chang-
dc.contributor.authorY Sung-
dc.contributor.authorKyoung-Ho Kim-
dc.contributor.authorH J Lee-
dc.contributor.authorHee-Mock Oh-
dc.contributor.authorJin-Woo Bae-
dc.date.accessioned2017-04-19T09:08:01Z-
dc.date.available2017-04-19T09:08:01Z-
dc.date.issued2007-
dc.identifier.issn00207713-
dc.identifier.uri10.1099/ijs.0.65120-0ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/8076-
dc.description.abstractA novel halophilic archaeon (strain B1T) belonging to the genus Natronococcus was isolated from shrimp jeotgal, a traditional fermented food from Korea. Colonies of this strain were orange-red and cells were non-motile cocci that stained Gram-variable. Strain B1T grew in 7.5-30.0% (w/v) NaCl and at 21-50 °C and pH 7.0-9.5, with optimal growth occurring in 23-25 % (w/v) NaCl and at 37-45 °C and pH 7.5. Strain B1T was most closely related to the type strain of Natronococcus occultus, with which it shared 97.91% 16S rRNA gene sequence similarity. Within the phylogenetic tree, this novel strain shared a branching point with N. occultus and occupied a phylogenetic position that was distinct from the main Natronococcus branch. The degree of DNA-DNA hybridization with the type strain of N. occultus, the most closely related species phylogenetically, was 16.4%. On the basis of these results, it is concluded that strain B1T represents a novel species of the genus Natronococcus, for which the name Natronococcus jeotgali is proposed. The type strain is B1T (=KCTC 4018T=DSM 18795T=JCM 14583T=CECT 7216T).-
dc.publisherMicrobiology Soc-
dc.titleNatronococcus jeotgali sp. nov., a halophilic archaeon isolated from shrimp jeotgal, a traditional fermented seafood from Korea-
dc.title.alternativeNatronococcus jeotgali sp. nov., a halophilic archaeon isolated from shrimp jeotgal, a traditional fermented seafood from Korea-
dc.typeArticle-
dc.citation.titleInternational Journal of Systematic and Evolutionary Microbiology-
dc.citation.number9-
dc.citation.endPage2131-
dc.citation.startPage2129-
dc.citation.volume57-
dc.contributor.affiliatedAuthorHee-Mock Oh-
dc.contributor.alternativeName노성운-
dc.contributor.alternativeName남영도-
dc.contributor.alternativeName장호원-
dc.contributor.alternativeName성열붕-
dc.contributor.alternativeName김경호-
dc.contributor.alternativeName이호재-
dc.contributor.alternativeName오희목-
dc.contributor.alternativeName배진우-
dc.identifier.bibliographicCitationInternational Journal of Systematic and Evolutionary Microbiology, vol. 57, no. 9, pp. 2129-2131-
dc.identifier.doi10.1099/ijs.0.65120-0-
dc.description.journalClassY-
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Division of Biomaterials Research > Cell Factory Research Center > 1. Journal Articles
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