Aslam Zubair, Lim Ju Hyoung, Im Wan-Taek, Yasir Muhammad, Chung Young Ryun, Lee Sung-Taik
Department of Microbiology, Gyeongsang National University, 900 Gazwa, Jinju 660-701, Republic of Korea.
Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea.
Int J Syst Evol Microbiol. 2007 Mar;57(Pt 3):633-638. doi: 10.1099/ijs.0.64586-0.
A novel, moderately halophilic, Gram-positive coccus, designated strain S2R53-5(T), was isolated from jeotgal, a traditional Korean fermented seafood. The organism was strictly aerobic, non-motile, non-sporulating and catalase- and oxidase-positive. Strain S2R53-5(T) grew in the presence of 0.5-15 % (w/v) NaCl and at pH 6.5-11.0, with optimum growth at 5 % (w/v) NaCl and pH 7.0. The temperature range for growth was 20.0-30.0 degrees C, with an optimum temperature of 30 degrees C. Phylogenetic analysis based on 16S rRNA gene sequences indicated that strain S2R53-5(T) belongs to the family Staphylococcaceae and was most closely related to Salinicoccus roseus DSM 5351(T) (96.8 % gene sequence similarity), Salinicoccus hispanicus DSM 5352(T) (96.1 %), Salinicoccus alkaliphilus T8(T) (95.2 %) and Jeotgalicoccus halotolerans YKJ-101(T) (95.1 %). The genomic DNA G+C content was 47.0 mol%, which is in the range of 46-51 mol% that is characteristic for the genus Salinicoccus. Levels of DNA-DNA relatedness between strain S2R53-5(T) and S. roseus DSM 5351(T), S. hispanicus DSM 5352(T) and S. alkaliphilus KCTC 13928(T) were 32.2, 15.4 and 4.6 %, respectively. Chemotaxonomic data (major menaquinone, MK-6; major fatty acids, iso-C(15 : 0) and anteiso-C(15 : 0); cell-wall murein type, Lys and Gly) and 16S rRNA gene sequence analysis supported the affiliation of strain S2R53-5(T) with the genus Salinicoccus. The combined evidence from the low DNA-DNA relatedness, physiological, biochemical and other genotypic data indicate that strain S2R53-5(T) clearly represents a novel species of the genus Salinicoccus, for which the name Salinicoccus jeotgali sp. nov. is proposed. The type strain is S2R53-5(T) (=KCTC 13030(T)=LMG 23640(T)).
从韩国传统发酵海鲜腌制品中分离出一株新的中度嗜盐革兰氏阳性球菌，命名为菌株S2R53-5(T)。该菌为严格需氧菌，不运动，不产芽孢，过氧化氢酶和氧化酶阳性。菌株S2R53-5(T)在0.5-15%（w/v）NaCl和pH 6.5-11.0条件下生长，最适生长条件为5%（w/v）NaCl和pH 7.0。生长温度范围为20.0-30.0℃，最适温度为30℃。基于16S rRNA基因序列的系统发育分析表明，菌株S2R53-5(T)属于葡萄球菌科，与玫瑰盐球菌DSM 5351(T)（基因序列相似性96.8%）、西班牙盐球菌DSM 5352(T)（96.1%）、嗜盐碱球菌T8(T)（95.2%）和耐盐腌球菌YKJ-101(T)（95.1%）关系最为密切。基因组DNA的G+C含量为47.0 mol%，在盐球菌属特征性的46-51 mol%范围内。菌株S2R53-5(T)与玫瑰盐球菌DSM 5351(T)、西班牙盐球菌DSM 5352(T)和嗜盐碱球菌KCTC 13928(T)的DNA-DNA相关性水平分别为32.2%、15.4%和4.6%。化学分类学数据（主要呼吸醌为MK-6；主要脂肪酸为异-C(15 : 0)和anteiso-C(15 : 0)；细胞壁肽聚糖类型为Lys和Gly）和16S rRNA基因序列分析支持菌株S2R53-5(T)属于盐球菌属。低DNA-DNA相关性、生理生化及其他基因型数据的综合证据表明，菌株S2R53-5(T)明显代表盐球菌属的一个新物种，为此提出盐渍盐球菌新种（Salinicoccus jeotgali sp. nov.）。模式菌株为S2R53-5(T)（=KCTC 13030(T)=LMG 23640(T)）。
