論文 - 詳細
| RRC ID | 84758 |
|---|---|
| 著者 | Joe SH, Yang AI, Kim B, Joe HI, Hong Y, Shin NR. |
| タイトル | Vagococcus jeotgali sp. nov., isolated from cutlassfish jeotgal, a traditional Korean fermented seafood. |
| ジャーナル | Int J Syst Evol Microbiol |
| Abstract |
A novel, Gram-positive, facultatively anaerobic, and non-motile bacterial strain, designated B2T-5T, was isolated from jeotgal, a traditional Korean fermented seafood. Colonies grown on gifu anaerobic medium agar plates were cream-coloured, irregular, and umbonate with curled margins. Optimal growth of strain B2T-5T occurred at 20 °C, pH 8.0, and in the presence of 1% (w/v) NaCl. Strain B2T-5T was negative for oxidase and catalase activity. Hippurate was not hydrolysed and acetoin was not produced. The major cellular fatty acids were C18 : 1 ω9c and C16 : 0. The cell-wall peptidoglycan was of the A4α type containing l-Lys-d-Asp. The predominant respiratory quinone was menaquinone 7. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylcholine. According to the phylogenetic analysis based on 16S rRNA gene sequences, strain B2T-5T was most closely related to Vagococcus teuberi DSM 21459T, showing 98.2% sequence similarity. Genome sequencing of strain B2T-5T revealed a genome size of 2.0 Mbp and a G+C content of 33.8 mol%. The average nucleotide identities of strain B2T-5T with Vagococcus teuberi DSM 21459T, Vagococcus bubulae SS1994T, and Vagococcus martis D7T301T were 75.0, 74.7, and 75.1%, respectively. Based on the phenotypic, chemotaxonomic, and genotypic data, strain B2T-5T represents a novel species of the genus Vagococcus, for which the name Vagococcus jeotgali sp. nov. is proposed. The type strain is B2T-5T (=KCTC 21223T=JCM 35937T). |
| 巻・号 | 74(8) |
| 公開日 | 2024-8-1 |
| DOI | 10.1099/ijsem.0.006489 |
| PMID | 39136676 |
| MeSH | Animals Bacterial Typing Techniques* Base Composition* DNA, Bacterial* / genetics Enterococcaceae / classification Enterococcaceae / genetics Enterococcaceae / isolation & purification Fatty Acids* / analysis Fermentation Fermented Foods* / microbiology Food Microbiology Genome, Bacterial Peptidoglycan* Phylogeny* RNA, Ribosomal, 16S* / genetics Republic of Korea Seafood* / microbiology Sequence Analysis, DNA* Vitamin K 2* / analogs & derivatives Vitamin K 2* / analysis Whole Genome Sequencing |
| オルトメトリクス指標 |
オルトメトリクス指標項目
|
| 最多言及媒体 | X(Twitter) |
| 各媒体での言及数の合計 | 2 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM35937 |