Bacillus cibi sp. nov., isolated from jeotgal, a traditional Korean fermented seafood

Abstract

A Gram-variable, motile, endospore-forming, halotolerant bacillus, strain JG-30^T, was isolated from the traditional Korean fermented seafood jeotgal, and was subjected to a polyphasic taxonomic study. This organism grew optimally at 37 °C and in the presence of 0–1 % (w/v) NaCl. 16S rRNA gene sequence analysis showed that strain JG-30^T forms a distinct phylogenetic lineage within the evolutionary radiation encompassed by the genus Bacillus. Strain JG-30^T was characterized chemotaxonomically as having cell-wall peptidoglycan based on meso-diaminopimelic acid, MK-7 as the predominant menaquinone and iso-C_15 : 0 and iso-C_14 : 0 as the major fatty acids. The DNA G+C content was 45 mol%. Strain JG-30^T exhibited levels of 16S rRNA gene sequence similarity of less than 95·7 % to Bacillus species with validly published names. On the basis of its phenotypic properties and phylogenetic distinctiveness, strain JG-30^T (=KCTC 3880^T=DSM 16189^T) was classified within the genus Bacillus as a novel species, for which the name Bacillus cibi sp. nov. is proposed.