Halomonas cibimaris sp nov., isolated from jeotgal, a traditional Korean fermented seafood

Abstract

Two moderately halophilic, facultatively aerobic, motile bacteria with flagella, designated strains 10-C-3(T) and 30-C-3, were isolated from jeotgal, a traditional Korean fermented seafood. Cells of the strains were observed to be ovoid-rods showing catalase- and oxidase-positive reactions and production of creamy-pink pigments. Growth of strain 10-C-3(T) was observed at 15-35 A degrees C (optimum, 25-30 A degrees C), at pH 5.5-9.0 (optimum, pH 7.0-7.5), and in the presence of 3-15 % (w/v) salts (optimum: 5-10 %). The two strains were found to contain C-18:1 omega 7c, C-16:0, summed feature 3 (as defined by the MIDI system, comprising C-16:1 omega 7c and/or C-16:1 omega 6c), and C-12:0 3-OH as the major cellular fatty acids. The G+C contents of the genomic DNA of strains 10-C-3(T) and 30-C-3 were determined to be 63.2 and 63.1 mol%, respectively and the respiratory quinone detected was ubiquinone 9 (Q-9) only. Phylogenetic analyses based on 16S rRNA gene sequences indicated that strains 10-C-3(T)and 30-C-3 formed a distinct phyletic lineage within the genus Halomonas and are most closely related to Halomonas fontilapidosi 5CR(T) with 95.2 % of 16S rRNA sequence similarity. Strains 10-C-3(T)and 30-C-3 shared 99.2 % of 16S rRNA gene sequence similarity and their DNA-DNA relatedness value was 96.6 +/- A 0.9 %. On the basis of phenotypic, chemotaxonomic and molecular features, strains 10-C-3(T)and 30-C-3 represent a novel species of the genus Halomonas, for which the name Halomonas cibimaris sp. nov. is proposed. The type strain is 10-C-3(T) (= KACC 14932(T) = JCM 16914(T)).