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

Kyung Hee University

¹ E-mail: baejw{at}khu.ac.kr

A novel, Gram-positive, non-motile, endospore-forming and moderately halophilic bacterium, strain GrbiT, was isolated from a traditional Korean fermented seafood. The organism grew optimally in the presence of 10-15 % NaCl, at 37 °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 GrbiT were iso-C16:0 (36.4 %), anteiso-C15:0 (30.3 %) and iso-C14:0 (18.2 %). The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 42.5 mol%. Strain GrbiT was most closely related to the type strain Lentibacillus kapialis JCM 12580T, with which it shared 97.5 % 16S rRNA gene sequence similarity. The DNA-DNA hybridization value between strains GrbiT and L. kapialis JCM 12580T was 8 %. Based on phenotypic, genotypic and phylogenetic data, strain GrbiT 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 GrbiT (= KCTC 13300T = JCM 15795T).