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Title 

Virgibacillus alimentarius sp. nov., isolated from a traditional Korean food

Authors 

J KimM J JungS W RohY D NamKee Sun ShinJ W Bae

Publisher 

Society for General Microbiology

Issue Date 

2011

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 61, no. 12, pp. 2851-2855

Abstract 

A novel, Gram-positive, rod-shaped, motile, endospore-forming, halophilic bacterial strain, J18T, was isolated from a traditional salt-fermented seafood made of gizzard shad in Korea. Colonies were convex, cream-coloured and 1.0-2.0 mm in diameter after incubation for 3 days on marine agar. Growth occurred at pH 7.0-11.0 (optimum, pH 10.0), at 4-40°C (optimum, 37°C) and in the presence of 0-30% NaCl (optimum, 9-10%). On the basis of 16S rRNA gene sequence analysis, strain J18T was related most closely to Virgibacillus byunsanensis ISL-24T (96.3% similarity), Virgibacillus carmonensis LMG 20964T (96.2%), Virgibacillus halodenitrificans DSM 10037T (96.0%), Virgibacillus arcticus Hal 1T (95.5%) and Virgibacillus necropolis LMG 19488T (95.5%). The major fatty acids were anteiso-C15:0 and anteiso-C17:0. The DNA G+C content of strain J18T was 37.0 mol%. The cell-wall peptidoglycan was of the meso-diaminopimelic acid type. The major quinone was menaquinone 7 (MK-7). Based on phenotypic, chemotaxonomic and phylogenetic data, strain J18T is considered to represent a novel species of the genus Virgibacillus, for which the name Virgibacillus alimentarius sp. nov. is proposed. The type strain is J18T(=KACC 14624T =JCM 16994T).

ISSN 

1466-5026

Link 

http://dx.doi.org/10.1099/ijs.0.028191-0

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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