Haloterrigena jeotgali sp. nov., an extremely halophilic archaeon from salt-fermented food

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Title
Haloterrigena jeotgali sp. nov., an extremely halophilic archaeon from salt-fermented food
Author(s)
Sung Woon No; Young Do Nam; H W Chang; K H Kim; Y Sung; Min-Su Kim; Hee-Mock Oh; Jin-Woo Bae
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 59, no. 9, pp. 2359-2363
Publication Year
2009
Abstract
A novel red-pigmented halophilic archaeon, strain A29T, was isolated from shrimp jeotgal, a traditional salt-fermented food from Korea. This strain grows in the ranges 10-30% (w/v) NaCl, 17-50 °C and pH 6.5-8.5, with optimal growth occurring at 15-20% NaCl, 37-45 °C and pH 7.0-7.5. The isolate is Gram-negative and non-motile. Phylogenetic analysis, based on 16S rRNA gene sequences, showed that strain A29T is associated with the genus Haloterrigena and closely related to the species Haloterrigena thermotolerans (99.0% similarity). However, DNA-DNA hybridization experiments revealed that the level of hybridization between strain A29T and related strains of Haloterrigena is less than 70 %. The polar lipid fraction consists of phosphatidylglyerol (PG), phosphatidylglycerol phosphate methyl ester (PGP-Me) and mannose-2,6-disulfate(1-2)-glucose glycerol diether (S2-DGD). The G+C content of genomic DNA of the type strain is 62.3 mol%. On the basis of this polyphasic taxonomic study, strain A29T should be placed in the genus Haloterrigena as a novel species, for which the name Haloterrigena jeotgali sp. nov. is proposed. The type strain of the new species is A29T (5KCTC 4020T5DSM 18794T5JCM 14585T5CECT 7218T).
ISSN
0020-7713
Publisher
Microbiology Soc
DOI
http://dx.doi.org/10.1099/ijs.0.008243-0
Type
Article
Appears in Collections:
Synthetic Biology and Bioengineering Research Institute > Cell Factory Research Center > 1. Journal Articles
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