Jeotgalibaca
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| Jeotgalibaca | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Carnobacteriaceae |
| Genus: | Jeotgalibaca Lee et al. 2014[1] |
| Type species | |
| Jeotgalibaca dankookensis[1] | |
| Species[1] | |
Jeotgalibaca is a genus of bacteria from the family Carnobacteriaceae.[1][2][3]
Jeotgalibaca, a gram-positive bacterium, is found in traditional Korean salted and fermented food, it is made by adding 20–30 % salt to various types of seafood. Seujeot is a type of jeotgalibaca, the name deriving from the Korean words seu (shrimp) and jeot (jeotgalibaca). Among other seafoods, salted shrimp (25% w/v), seawater and other ingredients are used for its preparation and subsequent fermentation. Salt-resistant aerobic and anaerobic bacteria exist in most jeotgals [1][2][4] and recent studies have reported the isolation of many novel species and genera from this food.[1][5][6]
This also shows how it follows all members of its family of Jeotgals in salt resistance. Jeotgalibaca is used in Panjin shrimp paste and in other pastes that are fermented from grasshopper sub shrimps. Grasshopper sub shrimps are found in the water that borders seawater and freshwater, the whole bodies are transparent, and the longest length are only 0.008–0.01 m. Due to the tiny sizes of grasshopper sub shrimp, shrimp pastes that are made from them tend to have lower fat and cholesterol content, and higher astaxanthin and calcium levels than that made from other shrimps. Panjin is located in the southwestern part of Liaoning Province, the center of the Liaohe River Delta in China [1][7][8]
There are six major genera of bacteria (Jeotgalibaca, Jeotgalicoccus, Lysinibacillus, Sporosarcina, Staphylococcus, and Psychrobacter) that were found to be positively correlated with Biogenic amines (BA) production level, suggesting that these bacteria might have a strong tendency to produce BAs. In recent years, there are some studies related to the impact of microbial diversity on BAs formation in fermented food, such as fish sauce, sausages, and soy sauce.
This bacterium is heavily used in fermentation of some Korean foods therefore is able to withstand environments of extremely high salinity. Cell morphology as described from a primary source found that Jeotgalibaca is “Gram-positive and consisted of non-motile, non-spore-forming, coccus-shaped cells which [are] grouped into tetrads, sarcinae and conglomerates” [1][2][9]