Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce
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A Gram-stain positive, aerobic and moderately halophilic bacterium, designated strain SL-MJ1T, was isolated from myeolchi-aekjeot, a Korean traditionally fermented anchovy sauce. Cells were observed to be non-spore-forming rods showing oxidase-negative and catalase-positive reactions. Growth of strain SL-MJ1T was observed at 15–40 °C (optimum, 30 °C) and pH 6.5–8.0 (optimum, pH 7.0) and in the presence of 0–20 % (w/v) NaCl (optimum, 6 %). Chemotaxonomic data (major isoprenoid quinone: menaquinone-7; DNA G + C content: 42.8 mol%; cell wall type: meso-diaminopimelic acid; major fatty acids: anteiso-C15:0, anteiso-C17:0 and iso-C16:0) support the affiliation of the isolate to the genus Lentibacillus. Phosphatidylglycerol, diphosphatidylglycerol and an unidentified phospholipid were identified as the major cellular polar lipids. Comparative 16S rRNA gene sequence analysis showed that strain SL-MJ1T is most closely related to Lentibacillus juripiscarius IS40-3T with a 95.3 % similarity. Phylogenetic analysis based on 16S rRNA gene sequences also support the conclusion that strain SL-MJ1T forms a phylogenetic lineage with members of the genus Lentibacillus within the family Bacillaceae. Given its phylogenetic, phenotypic and chemotaxonomic features, we conclude that strain SL-MJ1T represents a novel species of the genus Lentibacillus, for which the name Lentibacillus garicola sp. nov. is proposed. The type strain is SL-MJ1T (=KACC 18130T = JCM 30131T).
KeywordsLentibacillus garicola Taxonomy Myeolchi-aekjeot Anchovy sauce Firmicutes
This study was supported by the Program for Collection of Domestic Biological Resources from the National Institute of Biological Resources (NIBR No. 2015-02-001) of the Ministry of Environment and the “Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ01090604)” of the Rural Development Administration, Republic of Korea.
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