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Title 

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

Authors 

Jung-Hoon YoonChoong Hwan LeeTae Kwang Oh

Publisher 

Society for General Microbiology

Issue Date 

2005

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 55, no. 2, pp. 733-736

Keywords 

bacterial DNAbacterial RNAdiaminopimelic acidDNAfatty acidmenaquinonepeptidoglycanribosome RNARNA 16Sbacillus

Abstract 

A Gram-variable, motile, endospore-forming, halotolerant bacillus, strain JG-30T, was isolated from the traditional Korean fermented seafood jeotgal, and was subjected to a polyphasic taxonomic study. This organism grew optimally at 37 °C and in the presence of 0-1% (w/v) NaCl. 16S rRNA gene sequence analysis showed that strain JG-30T forms a distinct phylogenetic lineage within the evolutionary radiation encompassed by the genus Bacillus. Strain JG-30T was characterized chemotaxonomically as having cell-wall peptidoglycan based on meso-diaminopimelic acid, MK-7 as the predominant menaquinone and iso-C15:0 and iso-C14:0 as the major fatty acids. The DNA G+C content was 45 mol%. Strain JG-30T exhibited levels of 16S rRNA gene sequence similarity of less than 95.7% to Bacillus species with validly published names. On the basis of its phenotypic properties and phylogenetic distinctiveness, strain JG-30T (=KCTC 3880T=DSM 16189T) was classified within the genus Bacillus as a novel species, for which the name Bacillus cibi sp. nov. is proposed.

ISSN 

1466-5026

Link 

http://dx.doi.org/10.1099/ijs.0.63208-0

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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