Brevibacterium jeotgali sp nov., isolated from jeotgal, a traditional Korean fermented seafood

Abstract

A Gram-staining-positive, aerobic, non-motile bacterium, designated strain SJ5-8(T), was isolated from seau-jeot (shrimp jeotgal), a traditional fermented seafood in South Korea. Cells were non-spore-forming rods showing catalase- and oxidase-positive reactions. Growth of strain SJ5-8(T) was observed at 10-37 degrees C (optimum, 30 degrees C), at pH 6.0-9.0 (optimum, pH 7.5-8.5) and in the presence of 0-14% (w/v) NaCl (optimum, 5 %). Phylogenetic inference based on 16S rRNA gene sequences showed that the strain formed a tight phyletic lineage with members of the genus Brevibacterium. Strain SJ5-8(T) was most closely related to Brevibacterium yomogidense MN-6-a(T), Brevibacterium daeguense 2C6-41(T) and Brevibacterium salitolerans TRM 415(T) with similarities of 98.9, 97.5 and 97.4%, respectively. The DNA-DNA relatedness values between strain SJ5-8(T) and the type strains of B. yomogidense, B. daeguense and B. salitolerans were 51.7 +/- 1.9%, 22.2 +/- 4.0 % and 52.4 +/- 3.8 %, respectively. Chemotaxonomic data (major sole isoprenoid quinone, MK-8(H-2); major diagnostic diamino acid, meso-diaminopimelic acid; major polyamines, putrescine and cadaverine; major cellular fatty acids, anteiso-C-15:0, iso-C-15:0 and anteiso-C-17:0; major polar lipids, phosphatidylglycerol and diphosphatidylglycerol; DNA G+C content, 69.3 mol%) also supported the affiliation of strain SJ5-8(T) to the genus Brevibacterium. Therefore, strain SJ5-8(T) represents a novel species of the genus Brevibacterium, for which the name Brevibacterium jeotgali sp. nov. is proposed. The type strain is SJ5-8(T) (=KACC 16911(T)=JCM 18571(T)).