Carnobacterium jeotgali sp. nov., isolated from a Korean traditional fermented food

Abstract

A Gram-positive, facultatively anaerobic bacterium, designated strain MS3(T), was isolated from a traditional Korean fermented food made with freshwater shrimp. Strain MS3(T) was able to grow at 4-37 degrees C, at pH 5.5-9.0 and in the presence of 0-5 % (w/v) NaCl. Optimal growth occurred at 30 degrees C, at pH 8.5 and in the presence of 2 % NaCl. The strain was catalase- and oxidase-negative. It was able to metabolize various carbohydrates as energy sources. 16S rRNA gene sequence analysis showed that strain MS3(T) was most closely related to Carnobacterium pleistocenium FTR1(T) (98.95 % similarity), but the level of DNA-DNA relatedness between the two taxa was less than 16.0 %. The genomic G+C content of strain MS3(T) was 43.9 mol% and the major fatty acid components were C(16 : 0), C(16 : 1)omega9c and C(18 : 1)omega9c. On the basis of its genotypic, physiological and biochemical characteristics, strain MS3(T) is considered to represent a novel species of the genus Carnobacterium, for which the name Carnobacterium jeotgali sp. nov. is proposed. The type strain is MS3(T) (=KCTC 13251(T)=JCM 15539(T)).