Halomonas cibimaris sp. nov., isolated from jeotgal, a traditional Korean fermented seafood
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- Jeong, S.H., Lee, J.H., Jung, J.Y. et al. Antonie van Leeuwenhoek (2013) 103: 503. doi:10.1007/s10482-012-9832-x
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Two moderately halophilic, facultatively aerobic, motile bacteria with flagella, designated strains 10-C-3T and 30-C-3, were isolated from jeotgal, a traditional Korean fermented seafood. Cells of the strains were observed to be ovoid-rods showing catalase- and oxidase-positive reactions and production of creamy-pink pigments. Growth of strain 10-C-3T was observed at 15–35 °C (optimum, 25–30 °C), at pH 5.5–9.0 (optimum, pH 7.0–7.5), and in the presence of 3–15 % (w/v) salts (optimum: 5–10 %). The two strains were found to contain C18:1ω7c, C16:0, summed feature 3 (as defined by the MIDI system, comprising C16:1ω7c and/or C16:1ω6c), and C12:0 3-OH as the major cellular fatty acids. The G+C contents of the genomic DNA of strains 10-C-3T and 30-C-3 were determined to be 63.2 and 63.1 mol%, respectively and the respiratory quinone detected was ubiquinone 9 (Q-9) only. Phylogenetic analyses based on 16S rRNA gene sequences indicated that strains 10-C-3Tand 30-C-3 formed a distinct phyletic lineage within the genus Halomonas and are most closely related to Halomonas fontilapidosi 5CRT with 95.2 % of 16S rRNA sequence similarity. Strains 10-C-3Tand 30-C-3 shared 99.2 % of 16S rRNA gene sequence similarity and their DNA–DNA relatedness value was 96.6 ± 0.9 %. On the basis of phenotypic, chemotaxonomic and molecular features, strains 10-C-3Tand 30-C-3 represent a novel species of the genus Halomonas, for which the name Halomonas cibimaris sp. nov. is proposed. The type strain is 10-C-3T (= KACC 14932T = JCM 16914T).