Abstract:
:An actinobacterial strain, designated 72(T), was isolated from a traditional salt-fermented seafood in Korea. Colonies were coral red and cells were Gram-reaction-positive, non-motile rods. Strain 72(T) grew with 0-10 % (w/v) NaCl, at pH 7-10 and at 15-37 °C. Optimum growth conditions were 2 % NaCl, pH 7.0 and 30 °C. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain 72(T) belonged to the genus Dietzia. The major cellular fatty acids (>5 %) were C₁₆:₀, summed feature 3 (comprising C₁₆:₁ω6c and/or C₁₆:₁ω7c), 10-methyl C₁₈:₀, C₁₇:₀, C₁₉:₀ and C₁₈:₁ω9c. 16S rRNA gene sequence analysis and DNA-DNA hybridization, coupled with physiological and biochemical tests, revealed genotypic and phenotypic differences between strain 72(T) and other members of the genus Dietzia. Based on these data, strain 72(T) represents a novel species, for which the name Dietzia alimentaria sp. nov. is proposed. The type strain is 72(T) ( = JCM 16360(T) = KACC 21126(T)).
journal_name
Int J Syst Evol Microbiolauthors
Kim J,Roh SW,Choi JH,Jung MJ,Nam YD,Kim MS,Park EJ,Shin KS,Bae JWdoi
10.1099/ijs.0.021501-0subject
Has Abstractpub_date
2011-09-01 00:00:00pages
2254-2258issue
Pt 9eissn
1466-5026issn
1466-5034journal_volume
61pub_type
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