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Title 

Haloterrigena jeotgali sp. nov., an extremely halophilic archaeon from salt-fermented food

Authors 

Sung Woon NoYoung Do NamH W ChangK H KimY SungMin-Su KimHee-Mock OhJin-Woo Bae

Publisher 

Society for General Microbiology

Issue Date 

2009

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 59, no. 9, pp. 2359-2363

Abstract 

A novel red-pigmented halophilic archaeon, strain A29T, was isolated from shrimp jeotgal, a traditional salt-fermented food from Korea. This strain grows in the ranges 10-30% (w/v) NaCl, 17-50 °C and pH 6.5-8.5, with optimal growth occurring at 15-20% NaCl, 37-45 °C and pH 7.0-7.5. The isolate is Gram-negative and non-motile. Phylogenetic analysis, based on 16S rRNA gene sequences, showed that strain A29T is associated with the genus Haloterrigena and closely related to the species Haloterrigena thermotolerans (99.0% similarity). However, DNA-DNA hybridization experiments revealed that the level of hybridization between strain A29T and related strains of Haloterrigena is less than 70 %. The polar lipid fraction consists of phosphatidylglyerol (PG), phosphatidylglycerol phosphate methyl ester (PGP-Me) and mannose-2,6-disulfate(1-2)-glucose glycerol diether (S2-DGD). The G+C content of genomic DNA of the type strain is 62.3 mol%. On the basis of this polyphasic taxonomic study, strain A29T should be placed in the genus Haloterrigena as a novel species, for which the name Haloterrigena jeotgali sp. nov. is proposed. The type strain of the new species is A29T (5KCTC 4020T5DSM 18794T5JCM 14585T5CECT 7218T).

ISSN 

1466-5026

Link 

http://dx.doi.org/10.1099/ijs.0.008243-0

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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