Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce.

Abstract

A Gram-stain positive, aerobic and moderately halophilic bacterium, designated strain SL-MJ1(T), was isolated from myeolchi-aekjeot, a Korean traditionally fermented anchovy sauce. Cells were observed to be non-spore-forming rods showing oxidase-negative and catalase-positive reactions. Growth of strain SL-MJ1(T) was observed at 15-40°C (optimum, 30°C) and pH 6.5-8.0 (optimum, pH 7.0) and in the presence of 0-20% (w/v) NaCl (optimum, 6%). Chemotaxonomic data (major isoprenoid quinone: menaquinone-7; DNA G + C content: 42.8mol%; cell wall type: meso-diaminopimelic acid; major fatty acids: anteiso-C15:0, anteiso-C17:0 and iso-C16:0) support the affiliation of the isolate to the genus Lentibacillus. Phosphatidylglycerol, diphosphatidylglycerol and an unidentified phospholipid were identified as the major cellular polar lipids. Comparative 16S rRNA gene sequence analysis showed that strain SL-MJ1(T) is most closely related to Lentibacillus juripiscarius IS40-3(T) with a 95.3% similarity. Phylogenetic analysis based on 16S rRNA gene sequences also support the conclusion that strain SL-MJ1(T) forms a phylogenetic lineage with members of the genus Lentibacillus within the family Bacillaceae. Given its phylogenetic, phenotypic and chemotaxonomic features, we conclude that strain SL-MJ1(T) represents a novel species of the genus Lentibacillus, for which the name Lentibacillus garicola sp. nov. is proposed. The type strain is SL-MJ1(T) (=KACC 18130(T)=JCM 30131(T)).