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Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food

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Abstract

A Gram-stain-positive, polar flagella-containing, rod-shaped, obligate aerobic, endospore-forming bacterium, strain TK1655T, was isolated from the traditional Korean food gochujang. The 16S rRNA sequence of strain TK1655T was a member of the genus Oceanobacillus similar to that of the type strain of Oceanobacillus oncorhynchi subsp. incaldanensis DSM 16557T (97.2%), O. oncorhynchi subsp. oncorhynchi JCM 12661T (97.1%), O. locisalsi KCTC 13253T (97.0%), and O. sojae JCM 15792T (96.9%). Strain TK1655T 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 13253T, O. oncorhynchi subsp. incaldanensis DSM 16557T, O. oncorhynchi subsp. oncorhynchi JCM 12661T was 45.7, 43.8, and 41.9%. From the results of phenotypic, chemotaxonomic, and phylogenetic analyses of strain TK1655T, we propose the novel species Oceanobacillus gochujangensis sp. nov. The type strain is TK1655T (=KCCM 101304T =KCTC 33014T =CIP 110582T =NBRC 109637T).

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Authors and Affiliations

  1. Korean Culture Center of Microorganisms, Seoul, 120-861, Republic of Korea

    Seo-Jung Jang, Yu-Jin Kim & Jung-Min Park

  2. Department of Food Science and Biotechnology, Gachon University, Gyeonggido, 461-701, Republic of Korea

    Sul-Hee Lee & Young-Seo Park

  3. Department of Food Engineering, Dankook University, Chungnam, 330-714, Republic of Korea

    Dong-Hoon Bai

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  1. Seo-Jung Jang
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  2. Yu-Jin Kim
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Correspondence to Dong-Hoon Bai.

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Jang, SJ., Kim, YJ., Lee, SH. et al. Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food. J Microbiol. 52, 1050–1055 (2014). https://doi.org/10.1007/s12275-014-4220-z

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