Vagococcus jeotgali sp. nov., isolated from cutlassfish jeotgal, a traditional Korean fermented seafood

Int J Syst Evol Microbiol. 2024 Aug;74(8). doi: 10.1099/ijsem.0.006489.

Abstract

A novel, Gram-positive, facultatively anaerobic, and non-motile bacterial strain, designated B2T-5T, was isolated from jeotgal, a traditional Korean fermented seafood. Colonies grown on gifu anaerobic medium agar plates were cream-coloured, irregular, and umbonate with curled margins. Optimal growth of strain B2T-5T occurred at 20 °C, pH 8.0, and in the presence of 1% (w/v) NaCl. Strain B2T-5T was negative for oxidase and catalase activity. Hippurate was not hydrolysed and acetoin was not produced. The major cellular fatty acids were C18 : 1 ω9c and C16 : 0. The cell-wall peptidoglycan was of the A4α type containing l-Lys-d-Asp. The predominant respiratory quinone was menaquinone 7. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylcholine. According to the phylogenetic analysis based on 16S rRNA gene sequences, strain B2T-5T was most closely related to Vagococcus teuberi DSM 21459T, showing 98.2% sequence similarity. Genome sequencing of strain B2T-5T revealed a genome size of 2.0 Mbp and a G+C content of 33.8 mol%. The average nucleotide identities of strain B2T-5T with Vagococcus teuberi DSM 21459T, Vagococcus bubulae SS1994T, and Vagococcus martis D7T301T were 75.0, 74.7, and 75.1%, respectively. Based on the phenotypic, chemotaxonomic, and genotypic data, strain B2T-5T represents a novel species of the genus Vagococcus, for which the name Vagococcus jeotgali sp. nov. is proposed. The type strain is B2T-5T (=KCTC 21223T=JCM 35937T).

Keywords: Bacillota; Trichiurus lepturus; Vagococcus; cutlassfish; jeotgal.

MeSH terms

  • Animals
  • Bacterial Typing Techniques*
  • Base Composition*
  • DNA, Bacterial* / genetics
  • Enterococcaceae / classification
  • Enterococcaceae / genetics
  • Enterococcaceae / isolation & purification
  • Fatty Acids* / analysis
  • Fermentation
  • Fermented Foods* / microbiology
  • Food Microbiology
  • Genome, Bacterial
  • Peptidoglycan*
  • Phylogeny*
  • RNA, Ribosomal, 16S* / genetics
  • Republic of Korea
  • Seafood* / microbiology
  • Sequence Analysis, DNA*
  • Vitamin K 2* / analogs & derivatives
  • Vitamin K 2* / analysis
  • Whole Genome Sequencing

Substances

  • RNA, Ribosomal, 16S
  • Fatty Acids
  • DNA, Bacterial
  • Vitamin K 2
  • Peptidoglycan
  • menaquinone 7