Kocuria koreensis sp. nov., isolated from fermented seafood

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Title
Kocuria koreensis sp. nov., isolated from fermented seafood
Author(s)
E J Park; S W Roh; M S Kim; M J Jung; Kee Sun Shin; Jin-Woo Bae
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 60, no. 1, pp. 140-143
Publication Year
2010
Abstract
A Gram-positive, aerobic, non-motile and coccoid actinobacterium, designated P31T, was isolated from a traditional, fermented seafood. The strain was catalase-positive and oxidase-negative. Cells grew in the presence of 0-15.0% (w/v) NaCl, and at pH 5-10 and 15-37 °C. Major cellular fatty acids were anteiso-C15:0, anteiso-C17:0 and iso-C16:0. Strain P31T contained MK-7 as the predominant menaquinone. The DNA G+C content of the genomic DNA of strain P31T was 65.2 mol%. A phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain P31T was most closely related to Kocuria kristinae DSM 20032T, with 96.9% similarity, and these two strains clustered together in constructed phylogenetic trees. The DNA-DNA hybridization value between strain P31T and K. kristinae DSM 20032T was 21.1 %. On the basis of the phenotypic, chemotaxonomic and phylogenetic data, it is suggested that strain P31T represents a novel species of the genus Kocuria, for which the name Kocuria koreensis sp. nov. is proposed. The type strain is P31T (=KCTC 19595T=JCM 15915T).
ISSN
0020-7713
Publisher
Microbiology Soc
DOI
http://dx.doi.org/10.1099/ijs.0.012310-0
Type
Article
Appears in Collections:
Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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