Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood
نویسندگان
چکیده
منابع مشابه
Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood.
A novel, Gram-positive, non-motile, endospore-forming and moderately halophilic bacterium, strain Grbi(T), was isolated from a traditional Korean fermented seafood. The organism grew optimally in the presence of 10-15 % NaCl, at 37 degrees C and pH 8.0. The peptidoglycan of the cell wall consisted of meso-diaminopimelic acid, and the predominant menaquinone was MK-7. The major fatty acids of st...
متن کاملCobetia crustatorum sp. nov., a novel slightly halophilic bacterium isolated from traditional fermented seafood in Korea.
A slightly halophilic, Gram-stain-negative, straight-rod-shaped aerobe, strain JO1(T), was isolated from jeotgal, a traditional Korean fermented seafood. Cells were observed singly or in pairs and had 2-5 peritrichous flagella. Optimal growth occurred at 25 degrees C, in 6.5 % (w/v) salts and at pH 5.0-6.0. Strain JO1(T) was oxidase-negative and catalase-positive. Cells did not reduce fumarate,...
متن کاملKocuria atrinae sp. nov., isolated from traditional Korean fermented seafood.
A novel actinobacterium, strain P30(T), was isolated from jeotgal, a traditional Korean fermented seafood. Cells were aerobic, Gram-positive, non-motile and coccoid. Optimal growth occurred at 30-37 degrees C, at pH 8-9 and in the presence of 0-2 % (w/v) NaCl. Based on 16S rRNA gene sequence analysis, strain P30(T) was phylogenetically closely related to Kocuria carniphila, Kocuria gwangalliens...
متن کاملHalalkalicoccus jeotgali sp. nov., a halophilic archaeon from shrimp jeotgal, a traditional Korean fermented seafood.
A novel, extremely halophilic archaeon B3(T) was isolated from shrimp-salted seafood. Its morphology, physiology, biochemical features and 16S rRNA gene sequence were characterized. Strain B3(T) is non-motile, Gram-variable, requires at least 10 % (w/v) NaCl for growth and grows in the ranges of 21-50 degrees C and pH 6.5-9.0. The DNA G+C content of strain B3(T) was 63.2 mol%. Phylogenetic anal...
متن کاملMethylobacterium jeotgali sp. nov., a non-pigmented, facultatively methylotrophic bacterium isolated from jeotgal, a traditional Korean fermented seafood.
A novel facultatively methylotrophic, Gram-negative, rod-shaped bacterium, designated strain S2R03-9(T), was isolated from jeotgal, a traditional Korean fermented seafood. The organism was strictly aerobic, motile by means of a single polar flagellum, non-sporulating and catalase- and oxidase-positive. Strain S2R03-9(T) grew in the presence of 0-1 % (w/v) NaCl and at pH 6.0-10.0, with optimum g...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Systematic and Evolutionary Microbiology
سال: 2010
ISSN: 1466-5026,1466-5034
DOI: 10.1099/ijs.0.012047-0