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 as NS3012T, 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 NS3012T belongs to genus Virgibacillus in the family Bacillaceae of the Firmicutes. The 16S rRNA gene sequence analysis showed that strain NS3012T closely related to Virgibacillus halotolerans WS-4627T (98.1 %) and Virgibacillus oceani MY11T (96.6 %) and Virgibacillus byunsanensis ISL-24T (96.5 %). The chemotaxonomic properties of strain NS3012T were consistent with those of the genus Virgibacillus: the quinone system with MK-7 as the predominant menaquinone and anteiso-C15:0 and anteiso C17:0 as the major cellular fatty acids; the cell-wall peptidoglycan type was based on meso-diaminopimelic acid. The major polar lipid is diphosphatidylglycerol. The G+C content of the genomic DNA was 36.8 mol %. On the basis of phylogenetic inference, chemotaxonomic and other phenotypic properties, strain NS3012T is clearly differentiated from closely related species, showed the evidence that is separated from previously described members 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 NS3012T (=KEMB 9001-125T = JCM 16522T).