| RRC ID |
11476
|
| 著者 |
Yun JH, Roh SW, Jung MJ, Kim MS, Park EJ, Shin KS, Nam YD, Bae JW.
|
| タイトル |
Kocuria salsicia sp. nov., isolated from salt-fermented seafood.
|
| ジャーナル |
Int J Syst Evol Microbiol
|
| Abstract |
Strain 104(T) was isolated from a traditional salt-fermented seafood in Korea. It was a Gram-positive, non-motile, coccus-shaped bacterium. It formed lemon-yellow, opaque colonies that were circular with entire margins. Optimal growth occurred at 30-37 °C, pH 7-8 and in the presence of 0-2 % (w/v) NaCl. Phylogenetic analysis of 16S rRNA gene sequences from strain 104(T) and reference species of the genus Kocuria indicated that strain 104(T) formed an independent line. The G+C content of the chromosomal DNA was 60.6 mol%. MK-7 was the major menaquinone and the predominant fatty acids were anteiso-C(15 : 0) (76.7 %), anteiso-C(17 : 0) (10.9 %) and iso-C(16 : 0) (4.5 %). Strain 104(T) was most closely related to Kocuria rhizophila TA68(T) (98.9 % 16S rRNA gene sequence similarity). The DNA-DNA hybridization value between strain 104(T) and K. rhizophila TA68(T) was 14.1±3.4 %. On the basis of this polyphasic taxonomic analysis, strain 104(T) appears to represent a novel species in the genus Kocuria. The name Kocuria salsicia sp. nov. is proposed. The type strain is 104(T) (=KACC 21128(T)=JCM 16361(T)).
|
| 巻・号 |
61(Pt 2)
|
| ページ |
286-289
|
| 公開日 |
2011-2-1
|
| DOI |
10.1099/ijs.0.021469-0
|
| PMID |
20228215
|
| MeSH |
Bacterial Typing Techniques
Base Composition
DNA, Bacterial / genetics
Fatty Acids / analysis
Fermentation
Food Microbiology*
Micrococcaceae / classification*
Micrococcaceae / genetics
Micrococcaceae / isolation & purification
Molecular Sequence Data
Phylogeny*
RNA, Ribosomal, 16S / genetics
Republic of Korea
Seafood / microbiology*
Sequence Analysis, DNA
Vitamin K 2 / analysis
|
| IF |
2.415
|
| 引用数 |
16
|
|
WOS 分野
|
MICROBIOLOGY
|
| リソース情報 |
| 一般微生物 |
JCM 16361 |
