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Antonie Van Leeuwenhoek. 2016 Jun;109(6):869-76. doi: 10.1007/s10482-016-0686-5. Epub 2016 Mar 22.

Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.

Author information

1
Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
2
Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
3
Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
4
Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam, 13539, Republic of Korea.
5
Division of Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea.
6
Biological Disaster Analysis Group, Korea Basic Science Institute, Daejeon, 34133, Republic of Korea.
7
Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea. hjchoi@wikim.re.kr.

Abstract

A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9(T), was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0-30.0 % (w/v) NaCl (optimum, 15.0-20.0 %), pH 7.0-8.0 (optimum, pH 7.5) and 15-40 °C (optimum, 30 °C). The polar lipids of strain K9(T) were identified as phosphatidylglycerol, three unidentified phospholipids and an unidentified glycolipid. The isoprenoid quinone was identified as menaquinone-7. The major cellular fatty acids (>20 % of the total) were found to be anteisio-C15:0 and anteisio-C17:0. The cell wall peptidoglycan composition was determined to contain meso-diaminopimelic acid. The G + C content of genomic DNA was determined to be 48.2 mol %. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolated strain is closely related to Lentibacillus salinarum AHS-1(T) (96.7 % sequence similarity). Based on its phenotypic, chemotaxonomic and phylogenetic data, strain K9(T) is considered to represent a novel species of the genus Lentibacillus, for which the name Lentibacillus kimchii sp. nov., is proposed. The type strain is K9(T) (=KACC 18490(T) = JCM 30234(T)).

KEYWORDS:

Extreme halophile; Kimchi; Korean fermented vegetable; Lentibacillus kimchii sp. nov.; Taxonomy

PMID:
27002961
DOI:
10.1007/s10482-016-0686-5
[Indexed for MEDLINE]

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