Agromyces atrinae sp. nov., isolated from fermented seafood

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Agromyces atrinae sp. nov., isolated from fermented seafood
E J Park; M S Kim; M J Jung; S W Roh; Ho Won Jang; Kee Sun Shin; J W Bae
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 60, no. 5, pp. 1056-1059
Publication Year
A Gram-staining-positive, aerobic, non-motile and rod-shaped bacterium, designated P27T, was isolated from a traditional fermented seafood. The isolate grew optimally with 0-2.0% (w/v) NaCl and at pH 6-7 and 30 °C. The predominant menaquinones were MK-12 and MK-11. The major cellular fatty acids were anteiso-C17 : 0, anteiso-C15 : 0 and iso-C 16 : 0. The major cell-wall sugars were galactose, mannose and rhamnose. The peptidoglycan amino acids of strain P27T were 2, 4-diaminobutyric acid, alanine, glutamic acid and glycine. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content of strain P27T was 69.0 mol%. Based on its 16S rRNA gene sequence, strain P27T showed highest pairwise similarity with Agromyces cerinus subsp. cerinus JCM 9083T (97.0% similarity). Based on phenotypic, genotypic and phylogenetic studies, strain P27T represents a novel species in the genus Agromyces, for which the name Agromyces atrinae sp. nov. is proposed. The type strain is P27T (=KCTC 19593T =JCM 15913T).
Microbiology Soc
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Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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