Brevibacterium jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
2013
Choi, Eun Jin | Lee, Se Hee | Jung, Ji-Young | Jeon, Che Ok
A Gram-staining-positive, aerobic, non-motile bacterium, designated strain SJ5-8T, was isolated from seau-jeot (shrimp jeotgal), a traditional fermented seafood in South Korea. Cells were non-spore-forming rods showing catalase- and oxidase-positive reactions. Growth of strain SJ5-8T was observed at 10–37 °C (optimum, 30 °C), at pH 6.0–9.0 (optimum, pH 7.5–8.5) and in the presence of 0–14 % (w/v) NaCl (optimum, 5 %). Phylogenetic inference based on 16S rRNA gene sequences showed that the strain formed a tight phyletic lineage with members of the genus Brevibacterium. Strain SJ5-8T was most closely related to Brevibacterium yomogidense MN-6-aT, Brevibacterium daeguense 2C6-41T and Brevibacterium salitolerans TRM 415T with similarities of 98.9, 97.5 and 97.4 %, respectively. The DNA–DNA relatedness values between strain SJ5-8T and the type strains of B. yomogidense, B. daeguense and B. salitolerans were 51.7±1.9 %, 22.2±4.0 % and 52.4±3.8 %, respectively. Chemotaxonomic data (major sole isoprenoid quinone, MK-8(H2); major diagnostic diamino acid, meso-diaminopimelic acid; major polyamines, putrescine and cadaverine; major cellular fatty acids, anteiso-C15:0, iso-C15:0 and anteiso-C17:0; major polar lipids, phosphatidylglycerol and diphosphatidylglycerol; DNA G+C content, 69.3 mol%) also supported the affiliation of strain SJ5-8T to the genus Brevibacterium. Therefore, strain SJ5-8T represents a novel species of the genus Brevibacterium, for which the name Brevibacterium jeotgali sp. nov. is proposed. The type strain is SJ5-8T ( = KACC 16911T = JCM 18571T).
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