Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood

Abstract

A novel, Gram-positive, non-motile, endospore-forming and moderately halophilic bacterium, strain Grbi(T), was isolated from a traditional Korean fermented seafood. The organism grew optimally in the presence of 10-15 % NaCl, at 37 degrees C and pH 8.0. The peptidoglycan of the cell wall consisted of meso-diaminopimelic acid, and the predominant menaquinone was MK-7. The major fatty acids of strain Grbi(T) were iso-C(16 : 0) (36.4 %), anteiso-C(15 : 0) (30.3 %) and iso-C(14 : 0) (18.2 %). The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 42.5 mol%. Strain Grbi(T) was most closely related to the type strain Lentibacillus kapialis JCM 12580(T), with which it shared 97.5 % 16S rRNA gene sequence similarity. The DNA-DNA hybridization value between strains Grbi(T) and L. kapialis JCM 12580(T) was 8 %. Based on phenotypic, genotypic and phylogenetic data, strain Grbi(T) should be classified as a novel species within the genus Lentibacillus, for which the name Lentibacillus jeotgali sp. nov. is proposed. The type strain is Grbi(T) (=KCTC 13300(T)=JCM 15795(T)).