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

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Abstract
Two novelPsychrobacter-like bacterial strains, JG-219Tand JG-220, were isolated from jeotgal, a traditional Korean fermented seafood. Cells of strains JG-219Tand JG-220 were Gram-negative, non-motile coccobacilli. Growth of the two strains was observed at 4–32 °C. They grew optimally in the presence of 2–5 % (w/v) NaCl. Strains JG-219Tand JG-220 contained C18 : 1ω9cand C17 : 1ω8cas the major fatty acids and Q-8 as the predominant ubiquinone. The DNA G+C contents of strains JG-219Tand 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-219Tand JG-220 exhibited levels of 16S rRNA gene sequence similarity of 95·2–98·7 % to the type strains of recognizedPsychrobacterspecies. The mean level of DNA–DNA relatedness between strains JG-219Tand JG-220 was 84·4 %. The two strains exhibited levels of DNA–DNA relatedness of 1·5–32·9 % to the type strains of eight phylogenetically relatedPsychrobacterspecies. On the basis of phenotypic data and phylogenetic and genetic distinctiveness, the two strains were classified as representing a novel species within the genusPsychrobacter,Psychrobacter cibariussp. nov. The type strain is JG-219T(=KCTC 12256T=DSM 16327T).

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