Agromyces atrinae sp nov., isolated from fermented seafood

A Gram-staining-positive, aerobic, non-motile and rod-shaped bacterium, designated P27(T), was isolated from a traditional fermented seafood. The isolate grew optimally with 0-2.0% (w/v) NaCI and at pH 6-7 and 30 degrees C. The predominant menaquinones were MK-12 and MK-11. The major cellular fatty acids were anteiso-C-17:0, anteiso-C-15:0 and iso-C-16:0. The major cell-wall sugars were galactose, mannose and rhamnose. The peptidoglycan amino acids of strain P27(T) were 2, 4-diaminobutyric acid, alanine, glutamic acid and glycine. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content of strain P27(T) was 69.0 mol%. Based on its 16S rRNA gene sequence, strain P27(T) showed highest pairwise similarity with Agromyces cerinus subsp. cerinus JCM 9083(T) (97.0% similarity). Based on phenotypic, genotypic and phylogenetic studies, strain P27(T) represents a novel species in the genus Agromyces, for which the name Agromyces atrinae sp. nov. is proposed. The type strain is P27(T). (=KCTC 19593(T) =JCM 15913(T)).