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

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 degrees C. They grew optimally in the presence of 2-5 % (w/v) NaCl. Strains JG-219(T) and JG-220 contained C-18: (1 omega)9c and C-17: (1 omega)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 1 6S 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 11.5-32.9% 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)).