(c) Costin Stoica
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Staphylococcaceae, Genus Jeotgalicoccus, Jeotgalicoccus halotolerans
Yoon et al. 2003. Type species of the genus.
Gram-positive cocci, 0.6-1.1 μm diameter. Non-motile. Non-spore-forming.
Colonies are circular, smooth, entire, slightly raised, pale yellow on Marine Agar.
Growth occurs at 4 and 42 ºC, optimal 30-35 ºC, but not above 43 ºC. Optimal pH for
growth is 7.0-8.0 and no growth is observed at pH 5.5. Optimal growth in 2-5% NaCl
(range 0-20% NaCl). Facultatively anaerobic.
Isolated from jeotgal, traditional Korean fermented seafood.
- Jung-Hoon Yoon, Keun-Chul Lee, Norbert Weiss, Kook Hee Kang, Yong-Ha Park. Jeotgalicoccus halotolerans gen. nov., sp. nov.
and Jeotgalicoccus psychrophilus sp. nov., isolated from the traditional Korean fermented seafood jeotgal.
Positive results for catalase, oxidase, tyrosine hydrolysis, acid production from:
L-arabinose, D-mannitol, D-mannose & D-ribose.
Negative results for arginine dihydrolase, casein hydrolysis, esculin hydrolysis, nitrate reduction, xanthine hydrolysis, hypoxanthine
hydrolysis, starch hydrolysis, urease, acid production from: adonitol, D-cellobiose, D-fructose, D-galactose, D-glucose, myo-inositol,
lactose, maltose, D-melezitose, melibiose, D-raffinose, L-rhamnose, D-sorbitol, sucrose, D-trehalose & D-xylose.