title: Brachybacterium squillarum sp. nov., isolated from salt-fermented seafood.
abstract: A Gram-positive bacterium, strain M-6-3(T), was isolated from salt-fermented seafood in Korea. The organism grew in 0-10 % (w/v) NaCl and at 25-37 °C, with optimal growth occurring in 5 % NaCl and at 28-30 °C. The peptidoglycan type was variation A4γ with meso-diaminopimelic acid as the diagnostic cell-wall diamino acid. The polar lipid profile of strain M-6-3(T) consisted of diphosphatidylglycerol, phosphatidylglycerol, an unidentified phospholipid and an unknown glycolipid. Strain M-6-3(T) contained MK-7 as the major component of the quinone system and anteiso-C(15 : 0) (62.1 %) as the predominant fatty acid. Based on 16S rRNA gene sequence similarity studies, strain M-6-3(T) was most closely related to Brachybacterium rhamnosum LMG 19848(T) (98.5 %). The G+C content of the genomic DNA was 71.5 mol% and the mean DNA-DNA hybridization value with reference strains was 14.32 ± 2.0 %. Based on phenotypic, genotypic and phylogenetic analyses, it is proposed that strain M-6-3(T) represents a novel species for which the name Brachybacterium squillarum sp. nov. is proposed; the type strain is M-6-3(T) ( = KACC 14221(T)  = JCM 16464(T)).
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Seong-Kyu
authors.initials: SK
authors.lastname: Park
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Min-Soo
authors.initials: MS
authors.lastname: Kim
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Mi-Ja
authors.initials: MJ
authors.lastname: Jung
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Young-Do
authors.initials: YD
authors.lastname: Nam
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Eun-Jin
authors.initials: EJ
authors.lastname: Park
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Seong Woon
authors.initials: SW
authors.lastname: Roh
authors.affiliation: Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Jin-Woo
authors.initials: JW
authors.lastname: Bae
mesh_terms: D000192:Actinomycetales / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000378:metabolism; D005285:Fermentation; D008969:Molecular Sequence Data; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017747:Seafood / Q000382:microbiology*; D012965:Sodium Chloride / Q000378:metabolism
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride