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KMID : 0880220170550120933
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Journal of Microbiology
2017 Volume.55 No. 12 p.933 ~ p.938
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Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi
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Oh Young-Joon
Jang Ja-Young
Lim Seul-Ki
Kwon Min-Sung
Lee Ji-Eun
Kim Nam-Hee
Shin Mi-Young
Park Hyo-Kyeong
Seo Myung-Ji
Choi Hak-Jong
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Abstract
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A Gram-stain-positive, halophilic, rod-shaped, non-motile, spore forming bacterium, strain NKC1-2T, was isolated from kimchi, a Korean fermented food. Comparative analysis based on 16S rRNA gene sequence demonstrated that the isolated strain was a species of the genus Virgibacillus. Strain NKC1-2T exhibited high level of 16S rRNA gene sequence similarity with the type strains of Virgibacillus xinjiangensis SL6-1T (96.9%), V. sediminis YIM kkny3T (96.8%), and V. salarius SA-Vb1T (96.7%). The isolate grew at pH 6.5?10.0 (optimum, pH 8.5?9.0), 0.0?25.0% (w/v) NaCl (optimum, 10?15% NaCl), and 15?50°C (optimum, 37°C). The major menaquinone in the strain was menaquinone-7, and the main peptidoglycan of the strain was meso-diaminopimelic acid. The predominant fatty acids of the strain were iso-C14:0, anteisio-C15:0, iso- C15:0, and iso-C16:0 (other components were < 10.0%). The polar lipids consisted of diphosphatidylglycerol and phosphatidylglycerol. The genomic DNA G + C content of NKC1-2T was 42.5 mol%. On the basis of these findings, strain NKC1-2T is proposed as a novel species in the genus Virgibacillus, for which the name Virgibacillus kimchii sp. nov. is proposed (=KACC 19404T =JCM 32284T). The type strain of Virgibacillus kimchii is NKC1-2T.
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KEYWORD
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Virgibacillus kimchii sp. nov., halophile, kimchi, taxonomy
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