Kocuria atrinae sp. nov., isolated from traditional Korean fermented seafood

Park, Eun Jin; Kim, Min‐Soo; Roh, Seong Woon; Jung, Myeong Ho; Bae, Jin‐Woo

doi:10.1099/ijs.0.014506-0

Cited by 45 publications

(19 citation statements)

References 25 publications

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“…The major menaquinones detected for the strain FCS-11 T were MK-7(H 2 ) 26.3%, MK-8(H 2 ) 31.4% and MK-9(H 2 ) 42.1%. It was also observed that the strains K. atrinae P30 T and K. salsicia 104 T had menaquinones MK-7(H 2 ), MK-8(H 2 ), MK-9(H 2 ) and MK-7(H 2 ), MK-8(H 2 ) respectively, which are typical of the genus Kocuria (Stackebrandt et al 1995); in contrast Yun et al (2011) and Park et al (2010a) had incorrectly reported the presence of MK-7 as the predominant menaquinone in each of these strains. Based on the above observation Growth at/on:…”

Section: Chemotaxonomic Characterisationmentioning

confidence: 87%

“…The GenBank accession number for the 16S rDNA sequence of strain FCS-11 T is JF896464. fr/k/kocuria.html) and all these species have been isolated from different environmental sources: Kocuria rosea, Kocuria varians and Kocuria kristinae (Stackebrandt et al 1995), Kocuria palustris and Kocuria rhizophila (Kovacs et al 1999), Kocuria polaris (Reddy et al 2003), Kocuria marina (Kim et al 2004), Kocuria carniphila (Tvrzova et al 2005), Kocuria aegyptia (Li et al 2006), Kocuria himachalensis (Mayilraj et al 2006), Kocuria flava and Kocuria turfanensis (Zhou et al 2008), Kocuria gwangalliensis (Seo et al 2009), Kocuria halotolerans (Tang et al 2009), Kocuria koreensis (Park et al 2010b), Kocuria atrinae (Park et al 2010a), Kocuria salsicia (Yun et al 2011) and Kocuria assamensis (Kaur et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Kocuria sediminis sp. nov., isolated from a marine sediment sample

Bala

Kaur

et al. 2011

Antonie van Leeuwenhoek

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A Gram-positive, pinkish-orange pigmented, coccoid strain, FCS-11(T) was isolated from a marine sediment sample taken from Kochi fort area, Kerala, India and subjected to polyphasic taxonomic study. The 16S rRNA gene sequence of the strain was determined and the results of 16S rRNA gene sequence analysis showed that the strain FCS-11(T) should be assigned to the genus Kocuria. The chemotaxonomic data supported this taxonomic placement i.e. menaquinones MK-7(H(2)), MK-8(H(2)) and MK-9(H(2)); major fatty acids anteiso C15:0 and iso-C15:0 and phosphatidylglycerol (PG) and diphosphatidylglycerol (DPG) as major polar lipids. Further phylogenetic analysis of the 16S rRNA gene sequence confirmed that the strain FCS-11(T) belonged to the genus Kocuria and is closely related to Kocuria turfanensis MTCC 10790(T) (99.4%) followed by Kocuria polaris MTCC 3702(T) (98.2%), Kocuria rosea MTCC 2522(T) (98.2%), Kocuria flava MTCC 10971(T) (98.2%), Kocuria aegyptia MTCC 10791(T) (98.0%), Kocuria himachalensis MTCC 7020(T) (97.5%) and Kocuria atrinae MTCC 10972(T) (97.1%). However, the DNA-DNA hybridisation values obtained between strain FCS-11(T) and other related strains were well below the threshold that is required for the proposal of a novel species. The G+C content of the genomic DNA was 60.7 mol%. The phenotypic and genotypic data showed that the strain FCS-11(T) merits the recognition as a representative of a novel species of the genus Kocuria. It is proposed that the isolate should be classified in the genus Kocuria as a novel species, Kocuria sediminis sp. nov. The type strain is FCS-11(T) (= MTCC 10969(T) = JCM 17929(T)).

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Section: Chemotaxonomic Characterisationmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Kocuria sediminis sp. nov., isolated from a marine sediment sample

Bala

Kaur

et al. 2011

Antonie van Leeuwenhoek

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“…nov. [63], Kocuria atrinae sp. nov. [64], Paenibacillus tyraminigenes sp. nov. [65], Salinicoccus jeotgali sp.…”

Section: Microbial Community Of Jeotgalmentioning

confidence: 99%

Korean traditional fermented fish products: jeotgal

Koo

Lee

Chung

et al. 2016

Journal of Ethnic Foods

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Article history: Available online xxxKeywords: fermented fish fish products jeot jeotgal (젓갈) Korea traditional fermented fish a b s t r a c t Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

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“…Kocuria species ( Kocuria spp) inhabit the normal skin and mucous membrane of human and animals [1]. Kocuria was also isolated from various environmental and ecological niches [2]. These are usually considered as non-pathogenic bacteria which are rarely associated with human infections.…”

Section: Introductionmentioning

confidence: 99%

Emerging Bacterial Infection: Identification and Clinical Significance of Kocuria Species

Kandi¹,

Palange²,

Vaish³

et al. 2016

Cureus

106

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Recently there have been reports of gram-positive cocci which are morphologically similar to both Staphylococci and the Micrococci. These bacteria have been identified as Kocuria species with the help of automated identification system and other molecular methods including 16S rRNA (ribosomal ribonucleic acid) evaluation. Kocuria belongs to the family Micrococcaceae which also includes Staphylococcus species and Micrococcus species. Isolation and clinical significance of these bacteria from human specimens warrant great caution as it does not necessarily confirm infection due to their ubiquitous presence, and as a normal flora of skin and mucous membranes in human and animals. Most clinical microbiology laboratories ignore such bacteria as laboratory and specimen contaminants. With increasing reports of infections associated with these bacteria, it is now important for clinical microbiologists to identify and enumerate the virulence and antibiotic susceptibility patterns of such bacteria and assist clinicians in improving the patient care and management. We review the occurrence and clinical significance of Kocuria species.

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Kocuria atrinae sp. nov., isolated from traditional Korean fermented seafood

Abstract: A novel actinobacterium, strain P30T , was isolated from jeotgal, a traditional Korean fermented seafood. Cells were aerobic, Gram-positive, non-motile and coccoid. Optimal growth occurred at 30-37 6C, at pH 8-9 and in the presence of 0-2 % (w/v) NaCl.

Cited by 45 publications

References 25 publications

Kocuria sediminis sp. nov., isolated from a marine sediment sample

Kocuria sediminis sp. nov., isolated from a marine sediment sample

Korean traditional fermented fish products: jeotgal

Emerging Bacterial Infection: Identification and Clinical Significance of Kocuria Species

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