Virgibacillus jeotgali sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy

A Gram-staining-positive, motile, endospore-forming, rod-shaped bacterium, designated NS3012 T , was isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy and was characterized using a polyphasic taxonomic approach. Comparative 16S rRNA gene sequence analysis showed that strain NS3012 T belongs to the genus Virgibacillus in the family Bacillaceae of the phylum Firmicutes. The 16S rRNA gene sequence analysis showed that strain NS3012 T was closely related to Virgibacillus halotolerans WS-4627 T (98.1 %), Virgibacillus oceani MY11 T (96.6 %) and Virgibacillus byunsanensis ISL-24 T (96.5 %). The chemotaxonomic properties of strain NS3012 T were consistent with those of the genus Virgibacillus : the quinone system with MK-7 as the predominant menaquinone and anteiso-C 15 : 0 and anteiso C 17 : 0 as the major cellular fatty acids; the cell-wall peptidoglycan type was based on meso -diaminopimelic acid. The major polar lipid was diphosphatidylglycerol. The G+C content of the genomic DNA was 36.8 mol%. On the basis of phylogenetic inference, and chemotaxonomic and other phenotypic properties, strain NS3012 T is clearly differentiated from closely related species of the genus Virgibacillus and represents a novel species in this genus, for which the name Virgibacillus jeotgali sp. nov. is proposed. The type strain is NS3012 T (=KEMB 9001-125 T =JCM 16522 T ).