Halomonas jeotgali sp. nov., a new moderate halophilic bacterium isolated from a traditional fermented seafood.

A moderate halophilic, Gram-negative, non-motile, rod-shape, and aerobe designated as strain Hwa(T) was isolated from traditional fermented Korean seafood, which presented as a single cell or paired cells. Optimal growth occurred at 25 degrees C in 10% (w/v) salts at pH 7.0-8.0; however, growth occurred in a temperature range of 10-32 degrees C, a salts concentration of 5-25% (w/v) and pH 5.0-10.0. Tests for oxidase and catalase were positive. The cells produced poly-beta-hydroxybutyric acid, but not exopolysaccharide. Based on the 16S rRNA gene sequence, not only was there low similarity between strain Hwa(T) and all other species (94.1% similarity with H. subglaciescola DSM 4683(T), 94.0% similarity with H. sulfidaeris Esulfide1(T), 93.6% similarity with H. cerina SP4(T) and 93.0% similarity with H. halodurans DSM 5160(T)), but the phylogenetic analysis revealed that the isolate may be classified as a novel species belonging to the genus Halomonas in the class Gammaproteobacteria. The predominant fatty acids of strain Hwa(T) were C(18:1) omega 7c, C(16:0), C(12:0) 3-OH and C(16:1) omega 7c/C(15:0) iso 2-OH. The DNA G+C content was calculated as 61.7 mol%. Based on phenotypic, genotypic, and phylogenetic characteristics, it is proposed that the strain designated as Hwa(T) be assigned to the genus Halomonas as Halomonas jeotgali sp. nov. (=KCTC 22487(T) =JCM 15645(T)).