In:
International Journal of Systematic and Evolutionary Microbiology, Microbiology Society, Vol. 61, No. 2 ( 2011-02-01), p. 286-289
Abstract:
Strain 104 T was isolated from a traditional salt-fermented seafood in Korea. It was a Gram-positive, non-motile, coccus-shaped bacterium. It formed lemon–yellow, opaque colonies that were circular with entire margins. Optimal growth occurred at 30–37 °C, pH 7–8 and in the presence of 0–2 % (w/v) NaCl. Phylogenetic analysis of 16S rRNA gene sequences from strain 104 T and reference species of the genus Kocuria indicated that strain 104 T formed an independent line. The G+C content of the chromosomal DNA was 60.6 mol%. MK-7 was the major menaquinone and the predominant fatty acids were anteiso-C 15 : 0 (76.7 %), anteiso-C 17 : 0 (10.9 %) and iso-C 16 : 0 (4.5 %). Strain 104 T was most closely related to Kocuria rhizophila TA68 T (98.9 % 16S rRNA gene sequence similarity). The DNA–DNA hybridization value between strain 104 T and K. rhizophila TA68 T was 14.1±3.4 %. On the basis of this polyphasic taxonomic analysis, strain 104 T appears to represent a novel species in the genus Kocuria . The name Kocuria salsicia sp. nov. is proposed. The type strain is 104 T (=KACC 21128 T =JCM 16361 T ).
Type of Medium:
Online Resource
ISSN:
1466-5026
,
1466-5034
DOI:
10.1099/ijs.0.021469-0
Language:
English
Publisher:
Microbiology Society
Publication Date:
2011
detail.hit.zdb_id:
215062-1
detail.hit.zdb_id:
2056611-6
SSG:
12
