title: Psychrobacter jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood.
abstract: Two Gram-negative, non-motile, non-spore-forming and moderately halophilic cocci (strains YKJ-103T and YKJ-105) were isolated from the traditional Korean fermented seafood, jeotgal. The two strains grew optimally at 25-30 degrees C and grew at 4 and 36 degrees C, but not above 37 degrees C. They grew in the presence of 0-10% (w/v) NaCl with an optimum of 2-3% (w/v) NaCl. Strains YKJ-103T and YKJ-105 were chemotaxonomically characterized by having ubiquinone-8 (0-8) as the predominant isoprenoid quinone and C18:1omega9c as the major fatty acid. The polar lipid analysis indicated the presence of diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The DNA G + C contents of strains YKJ-103T and YKJ-105 were 44 and 43 mol%, respectively. Strains YKJ-103T and YKJ-105 showed no difference in their 16S rDNA sequences, and their mean level of DNA-DNA relatedness was 92.3%. Phylogenetic analysis based on 16S rDNA sequences showed that the two strains form a distinct phylogenetic lineage within the cluster comprising Psychrobacter species. Strains YKJ-103T and YKJ-105 exhibited 16S rDNA similarities of 96.6% with the type strain of Psychrobacter proteolyticus, the closest Psychrobacter species, and of 94.5-95.9% with type strains of other Psychrobacter species. On the basis of phenotypic properties, phylogenetic and genomic data, strains YKJ-103T and YKJ-105 should be placed in the genus Psychrobacter as members of a new species, for which the name Psychrobacter jeotgali sp. nov. is proposed. The type strain of the new species is strain YKJ-103T (=KCCM 41559T = JCM 11463T).
authors.affiliation: Korea Research Institute of Bioscience and Biotechnology (KRIBB), PO Box 115, Yusong, Taejon, Korea.
authors.forename: Jung-Hoon
authors.initials: JH
authors.lastname: Yoon
authors.affiliation: Department of Food and Life Science, Sungkyunkwan University, Chunchun-dong 300, Jangan-gu, Suwon, Korea.
authors.forename: Kook Hee
authors.initials: KH
authors.lastname: Kang
authors.affiliation: National Research Laboratory of Molecular Ecosystematics, Institute of Probionic, Probionic Corporation, Bio-venture Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), PO Box 115, Yusong, Taejon, Korea.|Korea Research Institute of Bioscience and Biotechnology (KRIBB), PO Box 115, Yusong, Taejon, Korea.
authors.forename: Yong-Ha
authors.initials: YH
authors.lastname: Park
mesh_terms: D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D020563:Gammaproteobacteria / Q000145:classification* / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D007723:Korea; D008969:Molecular Sequence Data; D010641:Phenotype; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000032:analysis / Q000235:genetics; D017747:Seafood / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S