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Title 

Dietzia alimentaria sp. nov., isolated from a traditional Korean food

 

전통식품에서 분리된 신종 세균 Dietzia alimentaria

Authors 

J KimS W RohJ H ChoiM J JungY D NamM S KimE J ParkKee Sun ShinJ W Bae

Publisher 

Society for General Microbiology

Issue Date 

2011

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 61, no. 9, pp. 2254-2258

Abstract 

An actinobacterial strain, designated 72 T, was isolated from a traditional salt-fermented seafood in Korea. Colonies were coral red and cells were Gram-reaction-positive, non-motile rods. Strain 72 T grew with 0-10% (w/v) NaCl, at pH 7-10 and at 15-37 °C. Optimum growth conditions were 2% NaCl, pH 7.0 and 30 °C. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain 72 T belonged to the genus Dietzia. The major cellular fatty acids (>5%) were C 16: 0, summed feature 3 (comprising C 16: 1ω6c and/or C 16: 1ω7c), 10-methyl C 18: 0, C 17: 0, C 19: 0 and C 18: 1ω9c. 16S rRNA gene sequence analysis and DNA-DNA hybridization, coupled with physiological and biochemical tests, revealed genotypic and phenotypic differences between strain 72 T and other members of the genus Dietzia. Based on these data, strain 72 T represents a novel species, for which the name Dietzia alimentaria sp. nov. is proposed. The type strain is 72 T (=JCM 16360 T =KACC 21126 T).

ISSN 

1466-5026

Link 

http://dx.doi.org/10.1099/ijs.0.021501-0

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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