Virgibacillus jeotgali sp nov., isolated from Myeolchi-jeotgal, a traditional Korean igh-salt-fermented anchovy

A Gram-staining-positive, motile, endospore-forming, rod-shaped bacterium, designated NS3012(T), was isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy and was characterized using a polyphasic taxonomic approach. Comparative 16S rRNA gene sequence analysis showed that strain NS3012(T) belongs to the genus Virgibacillus in the family Bacillaceae of the phylum Firmicutes. The 16S rRNA gene sequence analysis showed that strain NS3012(T) was closely related to Virgibacillus halotolerans WS-4627(T) (98.1 %), Virgibacillus oceani MY11(T) (96.6 %) and Virgibacillus byunsanensis ISL-24(T) (96.5 %). The chemotaxonomic properties of strain NS3012(T) were consistent with those of the genus Virgibacillus: the quinone system with MK-7 as the predominant menaquinone and anteiso-C-15:0 and anteiso C-17:0 as the major cellular fatty acids; the cell-wall peptidoglycan type was based on meso-diaminopimelic acid. The major polar lipid was diphosphatidylglycerol. The G+C content of the genomic DNA was 36.8 mol%. On the basis of phylogenetic inference, and chemotaxonomic and other phenotypic properties, strain NS3012(T) is clearly differentiated from closely related species of the genus Virgibacillus and represents a novel species in this genus, for which the name Virgibacillus jeotgali sp. nov. is proposed. The type strain is NS3012(T) (= KEMB 9001-125(T) = JCM 16522(T)).