Carnobacterium jeotgali sp. nov., isolated from a Korean traditional fermented food

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Carnobacterium jeotgali sp. nov., isolated from a Korean traditional fermented food
Min-Su Kim; Seong Woon No; Young Do Nam; Jung-Hoon Yoon; Jin-Woo Bae
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 59, no. 12, pp. 3168-3171
Publication Year
A Gram-positive, facultatively anaerobic bacterium, designated strain MS3T, was isolated from a traditional Korean fermented food made with freshwater shrimp. Strain MS3T was able to grow at 4-37 °C, at pH 5.5-9.0 and in the presence of 0-5 % (w/v) NaCl. Optimal growth occurred at 30 °C, at pH 8.5 and in the presence of 2 % NaCl. The strain was catalase- and oxidasenegative. It was able to metabolize various carbohydrates as energy sources. 16S rRNA gene sequence analysis showed that strain MS3T was most closely related to Carnobacterium pleistocenium FTR1T (98.95 % similarity), but the level of DNA-DNA relatedness between the two taxa was less than 16.0 %. The genomic G+C content of strain MS3T was 43.9 mol% and the major fatty acid components were C16:0, C16:1ω9c and C18:1ω9c. On the basis of its genotypic, physiological and biochemical characteristics, strain MS3T is considered to represent a novel species of the genus Carnobacterium, for which the name Carnobacterium jeotgali sp. nov. is proposed. The type strain is MS3T (=KCTC 13251T=JCM 15539T).
Microbiology Soc
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