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Sporosarcina jeotgali sp. nov., Sporosarcina oncorhynchi sp. nov., and Sporosarcina trichiuri sp. nov., Isolated from Jeotgal, a Traditional Korean Fermented Seafood

  • Evolutionary Microbiology and Systematics
  • Published:
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Abstract

Three novel, Gram-stain-positive, obligate aerobic, catalase- and oxidase-positive bacterial strains, designated B2O-1T, T2O-4T, and 0.2-SM1T-5T, were isolated from jeotgal, a traditional Korean fermented seafood. Strains B2O-1T, T2O-4T, and 0.2-SM1T-5T exhibited distinct colony colors, characterized by pink, yellow, and red opaque circular colonies, respectively. Phylogenetic analysis revealed that three strains formed a paraphyletic clade within the genus Sporosarcina and shared < 99.0% similarity with Sporosarcina aquimarina KCTC 3840T and Sporosarcina saromensis KCTC 13119T in their 16S rRNA gene sequences. The three strains exhibiting Orthologous Average Nucleotide Identity values < 79.3% and digital DNA-DNA hybridization values < 23.1% within the genus Sporosarcina affirmed their distinctiveness. Strains B2O-1T, T2O-4T, and 0.2-SM1T-5T contained MK-7 as a sole respiratory menaquinone and A4α type peptidoglycan based on lysine with alanine, glutamic acid, and aspartic acid. The common polar lipids include diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylethanolamine. Strain T2O-4T contained one unidentified phospholipid, whereas strain 0.2-SM1T-5T contained two unidentified phospholipids. Cellular fatty acid profiles, with C15:0 anteiso as the major fatty acid, supported the affiliation of the three strains to the genus Sporosarcina. Based on the polyphasic characteristics, strains B2O-1T (= KCTC 43506T = JCM 36032T), T2O-4T (= KCTC 43489T = JCM 36031T), and 0.2-SM1T-5T (= KCTC 43519T = JCM 36034T) represent three novel species within the genus Sporosarcina, named Sporosarcina jeotgali sp. nov., Sporosarcina oncorhynchi sp. nov., and Sporosarcina trichiuri sp. nov., respectively.

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Data availability

All results generated in this study are included in the article and supplementary information. GenBank data generated in this study are available from NCBI (https://www.ncbi.nlm.nih.gov/). The accession numbers can be found in the Accession Numbers section of this article.

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Acknowledgements

This work was supported by grants from the Korea Research Institute of Bioscience & Biotechnology (KRIBB) Research Initiative Programs (KGM5232322) and the National Research Foundation of Korea (NRF) grant funded by the Korean Government Ministry of Science and ICT (MSIT) (No. RS-2023-00211215). We thank Professor Aharon Oren for advice regarding the nomenclature of the novel strain.

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Authors and Affiliations

  1. Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, 56212, Republic of Korea

    Ah-In Yang, Bora Kim, Sung-Hong Joe, Hanna Choe, Ki Hyun Kim, Min Ok Jun & Na-Ri Shin

  2. Department of Biology, Kyung Hee University, Seoul, 02447, Republic of Korea

    Ah-In Yang & Hae-In Joe

  3. Department of Microbiology, Chonnam National University Medical School, Hwasun, 58128, Republic of Korea

    Sung-Hong Joe

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Yang, AI., Kim, B., Joe, SH. et al. Sporosarcina jeotgali sp. nov., Sporosarcina oncorhynchi sp. nov., and Sporosarcina trichiuri sp. nov., Isolated from Jeotgal, a Traditional Korean Fermented Seafood. J Microbiol. (2024). https://doi.org/10.1007/s12275-024-00106-3

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