Salinicoccus carnicancri sp. nov., a halophilic bacterium isolated from a Korean fermented seafood

A novel, moderately halophilic bacterium belonging to the genus Salinicoccus was isolated from crabs preserved in soy sauce: a traditional Korean fermented seafood. Colonies of strain Crm(T) were ivory and the cells were non-motile, Gram-positive cocci. The organism was non-sporulating, catalase-positive and oxidase-negative. The major fatty acids of strain Crm(T) were iso-C(15 : 0) (22.0 %), anteiso-C(15 : 0) (40.6 %) and anteiso-C(17 : 0) (12.1 %). The cell wall peptidoglycan contained lysine and glycine, and the major isoprenoid quinone was MK-6. The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 47.8 mol%. Strain Crm(T) was closely related to the type strain of Salinicoccus halodurans, with which it shared 96.9 % 16S rRNA gene sequence similarity. The DNA-DNA hybridization value between strains Crm(T) and S. halodurans DSM 19336(T) was 7.6 %. Based on phenotypic, genetic and phylogenetic data, strain Crm(T) should be classified as a novel species within the genus Salinicoccus , for which the name Salinicoccus carnicancri sp. nov. is proposed. The type strain is Crm(T) (=KCTC 13301(T) =JCM 15796(T)).