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Title 

Bacillus jeotgali sp. nov., isolated from jeotgal, Korean traditional fermented seafood

Authors 

Jung Hoon YoonSeok Sung KangKeun Chul LeeYung Hee KhoSeong Hee ChoiKook Hee KangYong Ha Park

Publisher 

Society for General Microbiology

Issue Date 

2001

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 51, no. 3, pp. 1087-1092

Keywords 

bacillus jeotgali sp. nov.polyphasic taxonomyKorean traditional foodjeotgal

Abstract 

Two Gram-variable, rod-shaped, endospore-forming bacterial strains, which are motile with peritrichous flagella, were isolated from a Korean traditional fermented seafood, jeotgal. The two isolates (strains YKJ-10T and YKJ-11) were proven to be members of the same species on the basis of the results of phenotypic and phylogenetic analyses and DNA relatedness. Strains YKJ-10T and YKJ-11 were characterized by having cell wall peptidoglycan based on meso-diaminopimelic acid, MK-7 as the predominant menaquinone, and iso-C15:0 as the major fatty acid. The G+C content of the DNA was 41 mol%. Strains YKJ-10T and YKJ-11 showed only a 1 bp sequence difference in the 16S rDNA sequences. The two strains formed distinct phylogenetic lineages within the radiation of the cluster comprising Bacillus species. Levels of 16S rDNA similarity between strains YKJ-10T and YKJ-11 and Bacillus species were less than 96.6%. Levels of DNA-DNA relatedness were found to be low enough to distinguish strains YKJ-10T and YKJ-11 from some phylogenetically related Bacillus species. On the basis of phenotypic properties, phylogeny and genomic distinctiveness, strains YKJ-10T and YKJ-11 represent a new species of the genus Bacillus, for which a new name, Bacillus jeotgali sp. nov., is proposed. The type strain of the new species is strain YKJ-10T (= KCCM 41040T = JCM 10885T).

ISSN 

1466-5026

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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