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Title 

Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood

 

한국 발효식품에서 분리한 halophilic 세균 신종 Salinicoccus carnicancri

Authors 

M J JungMin-Soo KimSeong Woon RohKee Sun ShinJ W Bae

Publisher 

Society for General Microbiology

Issue Date 

2010

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 60, no. 3, pp. 653-658

Abstract 

A novel, moderately halophilic bacterium belonging to the genus Salinicoccus was isolated from crabs preserved in soy sauce: a traditional Korean fermented seafood. Colonies of strain CrmTwere ivory and the cells were non-motile, Gram-positive cocci. The organism was nonsporulating, catalase-positive and oxidase-negative. The major fatty acids of strain CrmT were iso-C15 : 0 (22.0 %), anteiso-C15 : 0 (40.6 %) and anteiso-C17 : 0 (12.1 %). The cell wall peptidoglycan contained lysine and glycine, and the major isoprenoid quinone was MK-6. The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 47.8 mol%. Strain CrmT was closely related to the type strain of Salinicoccus halodurans, with which it shared 96.9% 16S rRNA gene sequence similarity. The DNA-DNA hybridization value between strains CrmT and S. halodurans DSM 19336T was 7.6 %. Based on phenotypic, genetic and phylogenetic data, strain CrmT should be classified as a novel species within the genus Salinicoccus, for which the name Salinicoccus carnicancri sp. nov. is proposed. The type strain is CrmT (=KCTC 13301T =JCM 15796T).

ISSN 

1466-5026

Link 

http://dx.doi.org/10.1099/ijs.0.012047-0

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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