title: Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food.
abstract: A Gram-stain-positive, polar flagella-containing, rod-shaped, obligate aerobic, endospore-forming bacterium, strain TK1655(T), was isolated from the traditional Korean food gochujang. The 16S rRNA sequence of strain TK1655(T) was a member of the genus Oceanobacillus similar to that of the type strain of Oceanobacillus oncorhynchi subsp. incaldanensis DSM 16557(T) (97.2%), O. oncorhynchi subsp. oncorhynchi JCM 12661(T) (97.1%), O. locisalsi KCTC 13253(T) (97.0%), and O. sojae JCM 15792(T) (96.9%). Strain TK1655(T) was oxidase and catalase positive. Colonies were circular, smooth, low convex, cream in colour, and measured about 0.5-1.0 mm in diameter. The range for growth was 20-40°C (optimal, 30°C), pH 6.0-10.0 (optimal, 7.0), and 2-16% (w/v) NaCl (optimal, 2%). Additionally, the cells contained meso-DAP, and the predominant isoprenoid quinone was MK-7. The complex polar lipids were consisted of diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylcholine (PC). The major cellular fatty acid components were iso-C15:0, anteiso-C15:0, iso-C16:0, and anteiso-C17:0, and the DNA G+C content was 40.5%. DNA-DNA relatedness of our novel strain and reference strain O. locisalsi KCTC 13253(T), O. oncorhynchi subsp. incaldanensis DSM 16557(T), O. oncorhynchi subsp. oncorhynchi JCM 12661(T) was 45.7, 43.8, and 41.9%. From the results of phenotypic, chemotaxonomic, and phylogenetic analyses of strain TK1655(T), we propose the novel species Oceanobacillus gochujangensis sp. nov. The type strain is TK1655(T) (=KCCM 101304(T) =KCTC 33014(T) =CIP 110582(T) =NBRC 109637(T)).
authors: Korean Culture Center of Microorganisms, Seoul, 120-861, Republic of Korea.
authors: Seo-Jung
authors: SJ
authors: Jang
authors: Yu-Jin
authors: YJ
authors: Kim
authors: Sul-Hee
authors: SH
authors: Lee
authors: Young-Seo
authors: YS
authors: Park
authors: Jung-Min
authors: JM
authors: Park
authors: Dong-Hoon
authors: DH
authors: Bai
mesh_terms: D001406:Bacillaceae / Q000145:classification / Q000302:isolation & purification* / Q000502:physiology* / Q000648:ultrastructure; D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D004275:DNA, Ribosomal; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D008855:Microscopy, Electron, Scanning; D010743:Phospholipids / Q000032:analysis; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride; D013696:Temperature
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D008055:Lipids; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride