Kocuria salsicia sp. nov., isolated from salt-fermented seafood.
Strain 104(T) was isolated from a traditional salt-fermented seafood in Korea. It was a Gram-positive, non-motile, coccus-shaped bacterium. It formed lemon-yellow, opaque colonies that were circular with entire margins. Optimal growth occurred at 30-37 °C, pH 7-8 and in the presence of 0-2 % (w/v) NaCl. Phylogenetic analysis of 16S rRNA gene sequences from strain 104(T) and reference species of the genus Kocuria indicated that strain 104(T) formed an independent line. The G+C content of the chromosomal DNA was 60.6 mol%. MK-7 was the major menaquinone and the predominant fatty acids were anteiso-C(15 : 0) (76.7 %), anteiso-C(17 : 0) (10.9 %) and iso-C(16 : 0) (4.5 %). Strain 104(T) was most closely related to Kocuria rhizophila TA68(T) (98.9 % 16S rRNA gene sequence similarity). The DNA-DNA hybridization value between strain 104(T) and K. rhizophila TA68(T) was 14.1±3.4 %. On the basis of this polyphasic taxonomic analysis, strain 104(T) appears to represent a novel species in the genus Kocuria. The name Kocuria salsicia sp. nov. is proposed. The type strain is 104(T) (=KACC 21128(T)=JCM 16361(T)).
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Ji-Hyun
JH
Yun
KRIBB, University of Science & Technology, 52 Eoeun-dong, Daejeon 305-333, Republic of Korea.|Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Seong Woon
SW
Roh
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Mi-Ja
MJ
Jung
KRIBB, University of Science & Technology, 52 Eoeun-dong, Daejeon 305-333, Republic of Korea.|Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Min-Soo
MS
Kim
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Eun-Jin
EJ
Park
KRIBB, University of Science & Technology, 52 Eoeun-dong, Daejeon 305-333, Republic of Korea.
Kee-Sun
KS
Shin
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Young-Do
YD
Nam
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Jin-Woo
JW
Bae
D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D008835:Micrococcaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D056910:Republic of Korea; D017747:Seafood / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D024482:Vitamin K 2 / Q000032:analysis
D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2