Kocuria atrinae sp. nov., isolated from traditional Korean fermented seafood.
A novel actinobacterium, strain P30(T), was isolated from jeotgal, a traditional Korean fermented seafood. Cells were aerobic, Gram-positive, non-motile and coccoid. Optimal growth occurred at 30-37 degrees C, at pH 8-9 and in the presence of 0-2 % (w/v) NaCl. Based on 16S rRNA gene sequence analysis, strain P30(T) was phylogenetically closely related to Kocuria carniphila, Kocuria gwangalliensis, Kocuria rhizophila, Kocuria marina, Kocuria rosea and K. varians with levels of similarity of 98.6, 98.2, 98.1, 97.4, 97.3 and 97.3 %, respectively, to the type strains of these species. Levels of DNA-DNA relatedness between strain P30(T) and the type strains of K. carniphila, K. rhizophila, K. marina, K. rosea and K. varians were 37, 43, 37, 25 and 17 %, respectively. The predominant menaquinone of strain P30(T) was MK-7. Major cellular fatty acids were anteiso-C(15 : 0), iso-C(15 : 0) and iso-C(16 : 0). The genomic DNA G+C content of strain P30(T) was 70.2 mol%. Based on these data, strain P30(T) is considered to represent a novel species of the genus Kocuria, for which the name Kocuria atrinae sp. nov. is proposed. The type strain is P30(T) (=KCTC 19594(T)=JCM 15914(T)).
Park
Eun-Jin
EJ
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Kim
Min-Soo
MS
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Roh
Seong Woon
SW
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Jung
Mi-Ja
MJ
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Bae
Jin-Woo
JW
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
D000818:Animals; D015373:Bacterial Typing Techniques; D001482:Base Composition; D004275:DNA, Ribosomal / Q000032:analysis / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D020459:Genes, rRNA; D005838:Genotype; D008835:Micrococcaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010641:Phenotype; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D056910:Republic of Korea; D017747:Seafood / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D013045:Species Specificity
D004275:DNA, Ribosomal; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S