|
KMID : 0880220160540090588
|
|
Journal of Microbiology
2016 Volume.54 No. 9 p.588 ~ p.593
|
|
|
Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi
|
|
Oh Young-Joon
Lee Hae-Won
Lim Seul-Ki
Kwon Min-Sung
Lee Ji-Eun
Jang Ja-Young
Park Hae-Woong
Nam Young-Do
Seo Myung-Ji
Choi Hak-Jong
|
|
|
Abstract
|
|
|
|
A novel halophilic bacterium, strain K7T, was isolated from kimchi, a traditional Korean fermented food. The strain is Gram-positive, motile, and produces terminal endospores. The isolate is facultative aerobic and grows at salinities of 0.0?25.0% (w/v) NaCl (optimum 10?15% NaCl), pH 5.5?8.5 (optimum pH 7.0?7.5), and 15?42°C (optimum 37°C). The predominant isoprenoid quinone in the strain is menaquinone-7 and the peptidoglycan of the strain is meso-diaminopimelic acid. The major fatty acids of the strain are anteisio-C15:0, iso-C15:0, and, C16:0 (other components were < 10.0%), while the major polar lipids are diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and three unidentified lipids. A phylogenetic analysis of 16S rRNA gene sequence similarity showed that the isolated strain was a cluster of the genus Gracilibacillus. High levels of gene sequence similarity were observed between strain K7T and Gracilibacillus orientalis XH-63T (96.5%), and between the present strain and Gracilibacillus xinjiangensis (96.5%). The DNA G+C content of this strain is 37.7 mol%. Based on these findings, strain K7T is proposed as a novel species: Gracilibacillus kimchii sp. nov. The type strain is K7T (KACC 18669T; JCM 31344T).
|
|
|
KEYWORD
|
|
|
Gracilibacillus kimchii sp. nov., halophile, kimchi, korean fermented food, taxonomy
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|
|