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Updated: Jun 21, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Kocuria koreensis sp. nov., isolated from fermented seafood
Eun-Jin Park1, Seong Woon Roh2,1, Min-Soo Kim2,1
1Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
Summary
A novel Gram-positive bacterium, Kocuria koreensis sp. nov., was identified from fermented seafood. This discovery expands the known diversity of the Kocuria genus in marine environments.
Area of Science:
- Microbiology
- Bacteriology
- Taxonomy
Background:
- Fermented seafood harbors diverse microbial communities.
- Actinobacteria play significant roles in food fermentation.
- Characterization of novel bacterial species is crucial for understanding microbial ecosystems.
Purpose of the Study:
- To isolate and characterize a novel actinobacterium from fermented seafood.
- To determine the taxonomic placement of the novel isolate.
- To propose a new species within the genus Kocuria.
Main Methods:
- Isolation and cultivation of bacteria from fermented seafood.
- Phenotypic characterization including growth conditions and biochemical tests.
- Chemotaxonomic analysis of cellular fatty acids and menaquinone.
- Phylogenetic analysis based on 16S rRNA gene sequencing.
- DNA-DNA hybridization for genetic relatedness.
Main Results:
- A Gram-positive, aerobic, non-motile coccoid actinobacterium, strain P31(T), was isolated.
- Strain P31(T) exhibited tolerance to a wide range of salinity, pH, and temperatures.
- Phylogenetic analysis and DNA-DNA hybridization indicated that strain P31(T) is distinct from known Kocuria species, with 96.9% 16S rRNA gene similarity to Kocuria kristinae.
- The DNA G+C content was 65.2 mol%.
Conclusions:
- Strain P31(T) represents a novel species of the genus Kocuria.
- The proposed name for the novel species is Kocuria koreensis sp. nov.
- The type strain is P31(T) (=KCTC 19595(T)=JCM 15915(T)).
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