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

Two Gram-variable, rod-shaped, endospore-forming bacterial strains, which a re motile with peritrichous flagella, were isolated from a Korean tradition al fermented seafood, jeotgal. The two isolates (strains YKJ-10(T) and YKJ- 11) were proven to be members of the same species on the basis of the resul ts of phenotypic and phylogenetic analyses and DNA relatedness. Strains YKJ -10(T) and YKJ-11 were characterized by having cell wall peptidoglycan base d on meso-diaminopimelic acid, MK-7 as the predominant menaquinone, and iso -C-15:0, as the major fatty acid. The G+C content of the DNA was 41 mol%. S trains YKJ-10(T) and YKJ-11 showed only a 1 bp sequence difference in the 1 6S rDNA sequences. The two strains formed distinct phylogenetic lineages wi thin the radiation of the cluster comprising Bacillus species. Levels of 16 S rDNA similarity between strains YKJ-10(T) and YKJ-11 and Bacillus species were less than 96.6 %. Levels of DNA-DNA relatedness were found to be low enough to distinguish strains YKJ-10(T) and YKJ-11 from some phylogenetical ly related Bacillus species. On the basis of phenotypic properties, phyloge ny and genomic distinctiveness, strains YKJ-10(T) and YKJ-11 represent a ne w species of the genus Bacillus, for which a new name, Bacillus jeotgali sp , nov., is proposed. The type strain of the new species is strain YKJ-10(T) (= KCCM 41040(T) = JCM 10885(T)).