Dietzia alimentaria sp. nov., isolated from a traditional Korean food.
An actinobacterial strain, designated 72(T), was isolated from a traditional salt-fermented seafood in Korea. Colonies were coral red and cells were Gram-reaction-positive, non-motile rods. Strain 72(T) grew with 0-10 % (w/v) NaCl, at pH 7-10 and at 15-37 °C. Optimum growth conditions were 2 % NaCl, pH 7.0 and 30 °C. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain 72(T) belonged to the genus Dietzia. The major cellular fatty acids (>5 %) were C₁₆:₀, summed feature 3 (comprising C₁₆:₁ω6c and/or C₁₆:₁ω7c), 10-methyl C₁₈:₀, C₁₇:₀, C₁₉:₀ and C₁₈:₁ω9c. 16S rRNA gene sequence analysis and DNA-DNA hybridization, coupled with physiological and biochemical tests, revealed genotypic and phenotypic differences between strain 72(T) and other members of the genus Dietzia. Based on these data, strain 72(T) represents a novel species, for which the name Dietzia alimentaria sp. nov. is proposed. The type strain is 72(T) ( = JCM 16360(T)  = KACC 21126(T)).
Kim
Jandi
J
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.
Choi
Jung-Hye
JH
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.
Nam
Young-Do
YD
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.
Park
Eun-Jin
EJ
Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Shin
Kee-Sun
KS
Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 305-806, 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.
D000192:Actinomycetales / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D015373:Bacterial Typing Techniques; D016000:Cluster Analysis; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007723:Korea; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D010860:Pigments, Biological / Q000378:metabolism; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride / Q000378:metabolism; D013696:Temperature
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D010860:Pigments, Biological; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride