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Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
Saeu-jeot (새우젓) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot in South Korea. The name consists of the two Korean words, saeu and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.
Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal, made by salting and fermenting anchovies. Along with saeu-jeot, it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.
Jeotgalicoccus is a genus of Gram-positive, facultatively anaerobic, and halotolerant to halophilic bacteria. The cells are coccoid. The genus is named after the Korean fish sauce jeotgal, whence these bacteria were first isolated.
Psychrobacter cibarius is a Gram-negative, nonmotile bacterium of the genus Psychrobacter, which was isolated from jeotgal in Korea.
Jeotgalibacillus alimentarius is a bacterium, the type species of its genus. It was first isolated from jeotgal, hence its name. It is a moderately halophilic, round-endospore-forming bacterium, with type strain YKJ-13T.
Planomicrobium koreense is a bacterium, the type species of its genus. It was first isolated from jeotgal, a Korean dish, hence its name. Its type strain is JG07T.
Salinicoccus jeotgali is a bacterium, first isolated from jeotgal, hence its name. It is moderately halophilic, Gram-positive and coccus-shaped, designated strain S2R53-5T.
Methylobacterium jeotgali is a Gram-negative, strictly aerobic, motile and rod-shaped bacteria from the genus of Methylobacterium which has been isolated from fermented seafood jeotgal in Korea.
Lentibacillus is a Gram-variable bacterial genus from the family of Bacillaceae.
Baechu-kimchi (배추김치), translated as cabbage kimchi or simply kimchi is a quintessential banchan in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.
Lentibacillus amyloliquefaciens is a Gram-positive, non-spore-forming, aerobic, rod-shaped and halophilic bacterium from the genus of Lentibacillus which has been isolated from saline sediments from the Yantai City.
Lentibacillus cibarius is a Gram-positive, aerobic, spore-forming, halophilic, rod-shaped and non-motile bacterium from the genus of Lentibacillus which has been isolated from Kimchi.
Lentibacillus garicola is a Gram-positive, aerobic and moderately halophilic bacterium from the genus of Lentibacillus which has been isolated from Myeolchi-aekjeot.
Lentibacillus jeotgali is a Gram-positive, endospore-forming, moderately halophilic and non-motile bacterium from the genus of Lentibacillus which has been isolated from fermented seafood.
Lentibacillus lacisalsi is a spore-forming, aerobic and moderately halophilic bacterium from the genus of Lentibacillus which has been isolated from a salt lake in China.
Lentibacillus lipolyticus is a Gram-positive, aerobic, spore-forming and moderately halophilic bacterium from the genus of Lentibacillus which has been isolated from shrimp paste from the Samut Sakhon province.
Lentibacillus salarius is a Gram-positive, spore-forming and moderately halophilic bacterium from the genus of Lentibacillus which has been isolated from saline sedimens from the Xinjiang Province.
Lentibacillus salinarum is a Gram-positive, rod-shaped, moderately halophilic and motile bacterium from the genus of Lentibacillus wich has been isolated from a marine solar saltern in Korea.
Lentibacillus salis is a Gram-positive, aerobic, moderately halophilic, spore-forming and motile bacterium from the genus of Lentibacillus which has been isolated from a salt lake from the Xinjiang Province.
References
- 1 2 "Species: Lentibacillus alimentarius". LPSN.DSMZ.de.
- 1 2 Sundararaman, Aravind; Srinivasan, Sathiyaraj; Lee, Jong-Hoon; Lee, Sang-Seob (July 2018). "Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy". Antonie van Leeuwenhoek. 111 (7): 1065–1071. doi:10.1007/s10482-017-1006-4. PMID 29397488. S2CID 6807674.
- ↑ "Lentibacillus alimentarius". www.uniprot.org.
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