Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood = 한국 발효식품에서 분리한 halophilic 세균 신종 Salinicoccus carnicancri

Abstract

A novel, moderately halophilic bacterium belonging to the genus Salinicoccus was isolated from crabs preserved in soy sauce: a traditional Korean fermented seafood. Colonies of strain CrmTwere ivory and the cells were non-motile, Gram-positive cocci. The organism was nonsporulating, catalase-positive and oxidase-negative. The major fatty acids of strain CrmT were iso-C15 : 0 (22.0 %), anteiso-C15 : 0 (40.6 %) and anteiso-C17 : 0 (12.1 %). The cell wall peptidoglycan contained lysine and glycine, and the major isoprenoid quinone was MK-6. The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 47.8 mol%. Strain CrmT was closely related to the type strain of Salinicoccus halodurans, with which it shared 96.9% 16S rRNA gene sequence similarity. The DNA-DNA hybridization value between strains CrmT and S. halodurans DSM 19336T was 7.6 %. Based on phenotypic, genetic and phylogenetic data, strain CrmT should be classified as a novel species within the genus Salinicoccus, for which the name Salinicoccus carnicancri sp. nov. is proposed. The type strain is CrmT (=KCTC 13301T =JCM 15796T).