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Psychrobacter cibarius sp. nov., isolated from jeotgal, a traditional Korean fermented seafood

¹ Korea Research Institute of Bioscience and Biotechnology (KRIBB), PO Box 115, Yusong, Taejon, Korea
² National Research Laboratory of Molecular Ecosystematics, Institute of Probionics, Probionic Corporation, Bio-venture Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), PO Box 115, Yusong, Taejon, Korea

Correspondence
Jung-Hoon Yoon
jhyoon{at}kribb.re.kr

Two novel Psychrobacter-like bacterial strains, JG-219^T and JG-220, were isolated from jeotgal, a traditional Korean fermented seafood. Cells of strains JG-219^T and JG-220 were Gram-negative, non-motile coccobacilli. Growth of the two strains was observed at 4–32 °C. They grew optimally in the presence of 2–5 % (w/v) NaCl. Strains JG-219^T and JG-220 contained C_{18 : 1}9c and C_{17 : 1}8c as the major fatty acids and Q-8 as the predominant ubiquinone. The DNA G+C contents of strains JG-219^T and JG-220 were 43·5 and 43·0 mol%, respectively. The two strains showed no difference in their 16S rRNA gene sequences but exhibited minor differences in their phenotypic properties. Strains JG-219^T and JG-220 exhibited levels of 16S rRNA gene sequence similarity of 95·2–98·7 % to the type strains of recognized Psychrobacter species. The mean level of DNA–DNA relatedness between strains JG-219^T and JG-220 was 84·4 %. The two strains exhibited levels of DNA–DNA relatedness of 1·5–32·9 % to the type strains of eight phylogenetically related Psychrobacter species. On the basis of phenotypic data and phylogenetic and genetic distinctiveness, the two strains were classified as representing a novel species within the genus Psychrobacter, Psychrobacter cibarius sp. nov. The type strain is JG-219^T (=KCTC 12256^T=DSM 16327^T).

The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains JG-219^T and JG-220 are AY639871 and AY639872, respectively.

DNA–DNA relatedness data and a neighbour-joining tree are available as supplementary material in IJSEM Online.

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