title: Haloterrigena jeotgali sp. nov., an extremely halophilic archaeon from salt-fermented food.
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 degrees C and pH 6.5-8.5, with optimal growth occurring at 15-20% NaCl, 37-45 degrees 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 (=KCTC 4020T=DSM 18794T=JCM 14585T=CECT 7218T).
authors.affiliation: Department of Life and Nanopharmaceutical Sciences, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Seong Woon
authors.initials: SW
authors.lastname: Roh
authors.forename: Young-Do
authors.initials: YD
authors.lastname: Nam
authors.forename: Ho-Won
authors.initials: HW
authors.lastname: Chang
authors.forename: Kyoung-Ho
authors.initials: KH
authors.lastname: Kim
authors.forename: Youlboong
authors.initials: Y
authors.lastname: Sung
authors.forename: Min-Soo
authors.initials: MS
authors.lastname: Kim
authors.forename: Hee-Mock
authors.initials: HM
authors.lastname: Oh
authors.forename: Jin-Woo
authors.initials: JW
authors.lastname: Bae
mesh_terms: D001482:Base Composition; D050260:Carbohydrate Metabolism; D016000:Cluster Analysis; D019641:DNA, Archaeal / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D004798:Enzymes / Q000032:analysis; D005516:Food Microbiology; D020459:Genes, rRNA; D006216:Halobacteriaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D007723:Korea; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010743:Phospholipids / Q000032:analysis; D010802:Phylogeny; D010860:Pigments, Biological / Q000096:biosynthesis; D019642:RNA, Archaeal / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012689:Sequence Homology, Nucleic Acid; D012965:Sodium Chloride / Q000378:metabolism
chemical_list: D019641:DNA, Archaeal; D004275:DNA, Ribosomal; D004798:Enzymes; D010743:Phospholipids; D010860:Pigments, Biological; D019642:RNA, Archaeal; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride