Brevibacterium jeotgali sp nov., isolated from jeotgal, a traditional Korean fermented seafood
DC Field | Value | Language |
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dc.contributor.author | Choi, Eun Jin | - |
dc.contributor.author | Lee, Se Hee | - |
dc.contributor.author | Jung, Ji Young | - |
dc.contributor.author | Jeon, Che Ok | - |
dc.date.available | 2019-03-09T01:38:14Z | - |
dc.date.issued | 2013-09 | - |
dc.identifier.issn | 1466-5026 | - |
dc.identifier.issn | 1466-5034 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/14358 | - |
dc.description.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)). | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | SOC GENERAL MICROBIOLOGY | - |
dc.title | Brevibacterium jeotgali sp nov., isolated from jeotgal, a traditional Korean fermented seafood | - |
dc.type | Article | - |
dc.identifier.doi | 10.1099/ijs.0.049197-0 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, v.63, no.PART9, pp 3430 - 3436 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000326426100047 | - |
dc.identifier.scopusid | 2-s2.0-84883811889 | - |
dc.citation.endPage | 3436 | - |
dc.citation.number | PART9 | - |
dc.citation.startPage | 3430 | - |
dc.citation.title | INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY | - |
dc.citation.volume | 63 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordPlus | DEGRADING BACTERIUM | - |
dc.subject.keywordPlus | SEDIMENT | - |
dc.subject.keywordPlus | SOIL | - |
dc.subject.keywordPlus | SLUDGE | - |
dc.subject.keywordPlus | WATER | - |
dc.subject.keywordPlus | WALL | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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