Salimicrobium jeotgali sp nov., isolated from salted, fermented seafood

A Gram-staining-positive, aerobic, motile bacterium, designated strain MJ3(T), was isolated from myeolchi-jeot (anchovy jeotgal), a traditional fermented seafood in South Korea. Cells were non-endospore-forming cocci showing catalase- and oxidase-positive reactions. Growth of strain MJ3(T) was observed at 15-45 degrees C (optimum, 30 degrees C), at pH 6.0-9.0 (optimum, pH 7.0-8.0) and in the presence of 1-24% (w/v) NaCL (optimum, 10% NaCL). Phylogenetic inference based on 16S rRNA gene sequences showed that strain MJ3(T) formed a tight phyletic lineage with members of the genus Salimicrobium. Strain MJ3(T) was related most closely to Salimicrobium salexigens 29CMI(T), Salimicrobium album DSM 20748(T), Salimicrobium flavidum ISL-25(T), Salimicrobium luteum BY-5(T) and Salimicrobium halophilum DSM 4771(T), with similarities of 98.8%, 98.7%, 98.6%, 98.4% and 98.3%, respectively. However, the DNA-DNA relatedness values between strain MJ3(T) (KF732837) and S. salexigens DSM 22782(T), S. album DSM 20748(T), S. flavidum DSM 23127(T), S. luteum KCTC 3989(T) and S. halophilum JCM 12305(T) were 60 +/- 5.4%, 58.5 +/- 16.5%, 43.6 +/- 5.5%, 37.2 +/- 5.8% and 16.7 +/- 0.2%, respectively. Chemotaxonomic data (sole isoprenoid quinone, MK-7; major cell-wall type, meso-diaminopimelic acid; major cellular fatty acids, anteiso-C-15:0, anteiso-C-17:0 and iso-C-15:0; major polar lipids, phosphatidylglycerol and diphosphatidylglycerol; DNA G+C content, 46.3 mol%) also supported the affiliation of strain MJ3(T) with the genus Salimicrobium. Therefore, strain MJ3T represents a novel species of the genus Salimicrobium, for which the name Salimicrobium jeotgali sp. nov. is proposed. The type strain is MJ3(T) (=KACC 16972(T)=JCM 19758(T)).