Psychrobacter Sp. KFRI-CH2-11 from Korean Fermented Anchovy: Polyphasic Characterization and Potential Relevance to Cold-Chain Seafood Environments

Psychrobacter sp. KFRI-CH2-11, isolated from Korean fermented anchovy, was characterized using a polyphasic approach. The strain grew at 10–37°C (optimum 15–20°C), pH 5.5–9.0 (optimum 6.5–7.0), and 0–15% NaCl (optimum 2–4%). Phylogenetic analysis based on 16S rRNA gene sequences placed the strain within the genus Psychrobacter, showing highest similarity to Psychrobacter celer. API 20NE was positive for arginine dihydrolase and malate. Major chemotaxonomic markers included ubiquinone-8, DPG/PG/PE, and fatty acids C18:1 ω9c and C17:1 ω8c. These features contribute to understanding psychrotolerant bacteria associated with fermented seafood and cold-chain environments.