Oceanobacillus gochujangensis sp nov., Isolated from gochujang a Traditional Korean Fermented Food
DC Field | Value | Language |
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dc.contributor.author | Jang, Seo-Jung | - |
dc.contributor.author | Kim, Yu-Jin | - |
dc.contributor.author | Lee, Sul-Hee | - |
dc.contributor.author | Park, Young-Seo | - |
dc.contributor.author | Park, Jung-Min | - |
dc.contributor.author | Bai, Dong-Hoon | - |
dc.date.available | 2020-02-28T15:43:56Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2014-12 | - |
dc.identifier.issn | 1225-8873 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/12073 | - |
dc.description.abstract | A Gram-stain-positive, polar flagella-containing, rod-shaped, obligate aerobic, endospore-forming bacterium, strain TK1655(T), was isolated from the traditional Korean food gochujang. The 16S rRNA sequence of strain TK1655(T) was a member of the genus Oceanobacillus similar to that of the type strain of Oceanobacillus oncorhynchi subsp. incaldanensis DSM 16557(T) (97.2%), O. oncorhynchi subsp. oncorhynchi JCM 12661(T) (97.1%), O. locisalsi KCTC 13253(T) (97.0%), and O. sojae JCM 15792(T) (96.9%). Strain TK1655(T) was oxidase and catalase positive. Colonies were circular, smooth, low convex, cream in colour, and measured about 0.5-1.0 mm in diameter. The range for growth was 20-40 degrees C (optimal, 30 degrees C), pH 6.0-10.0 (optimal, 7.0), and 2-16% (w/v) NaCl (optimal, 2%). Additionally, the cells contained meso-DAP, and the predominant isoprenoid quinone was MK-7. The complex polar lipids were consisted of diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylcholine (PC). The major cellular fatty acid components were iso-C-15:0, anteiso-C-15:0, iso-C-16:0 and anteiso-C-17:0, and the DNA G+C content was 40.5%. DNA-DNA relatedness of our novel strain and reference strain O. locisalsi KCTC 13253(T), a oncorhynchi subsp. incaldanensis DSM 16557(T), O. oncorhynchi subsp. oncorhynchi JCM 12661(T) was 45.7, 43.8, and 41.9%. From the results of phenotypic, chemotaxonomic, and phylogenetic analyses of strain TK1655(T), we propose the novel species Oceanobacillus gochujangensis sp. nov. The type strain is TK1655(T) (=KCCM 101304(T) =KCTC 33014T =CIP 110582(T) =NBRC 109637(T)). | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | MICROBIOLOGICAL SOCIETY KOREA | - |
dc.relation.isPartOf | JOURNAL OF MICROBIOLOGY | - |
dc.subject | EMENDED DESCRIPTION | - |
dc.subject | HALOTOLERANT | - |
dc.subject | ONCORHYNCHI | - |
dc.title | Oceanobacillus gochujangensis sp nov., Isolated from gochujang a Traditional Korean Fermented Food | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000345554000011 | - |
dc.identifier.doi | 10.1007/s12275-014-4220-z | - |
dc.identifier.bibliographicCitation | JOURNAL OF MICROBIOLOGY, v.52, no.12, pp.1050 - 1055 | - |
dc.identifier.kciid | ART001928925 | - |
dc.identifier.scopusid | 2-s2.0-84916879094 | - |
dc.citation.endPage | 1055 | - |
dc.citation.startPage | 1050 | - |
dc.citation.title | JOURNAL OF MICROBIOLOGY | - |
dc.citation.volume | 52 | - |
dc.citation.number | 12 | - |
dc.contributor.affiliatedAuthor | Lee, Sul-Hee | - |
dc.contributor.affiliatedAuthor | Park, Young-Seo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Oceanobacillus gochujangensis | - |
dc.subject.keywordAuthor | Oceanobacillus | - |
dc.subject.keywordAuthor | gochujang | - |
dc.subject.keywordAuthor | Korean fermented food | - |
dc.subject.keywordAuthor | 16S rRNA gene | - |
dc.subject.keywordPlus | EMENDED DESCRIPTION | - |
dc.subject.keywordPlus | HALOTOLERANT | - |
dc.subject.keywordPlus | ONCORHYNCHI | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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