title: Lactobacillus kimchii sp. nov., a new species from kimchi.
abstract: A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization and phylogenetic and genetic methods. This organism (MT-1077T) has phenotypic properties that are consistent with the description characterizing the genus Lactobacillus. Phylogenetic analysis based on 16S rDNA sequences showed clearly that strain MT-1077T is a member of the genus Lactobacillus. The closest phylogenetic relatives are Lactobacillus alimentarius KCTC 3593T and Lactobacillus farciminis LMG 9200T, with levels of 16S rDNA similarity of 98.4 and 98.2%, respectively. Levels of 16S rDNA similarity between strain MT-1077T and other Lactobacillus species were less than 93.0%. Differences in some phenotypic characteristics and DNA-DNA relatedness data indicated that strain MT-1077T should be distinguished from L. alimentarius KCTC 3593T and L. farciminis LMG 9200T. On the basis of the data presented, it is proposed that strain MT-1077T should be placed in the genus Lactobacillus as a new species, Lactobacillus kimchii sp. nov. The type strain of the new species is strain MT-1077T (= KCTC 8903PT = JCM 10707T).
authors.forename: J H
authors.initials: JH
authors.lastname: Yoon
authors.forename: S S
authors.initials: SS
authors.lastname: Kang
authors.forename: T I
authors.initials: TI
authors.lastname: Mheen
authors.forename: J S
authors.initials: JS
authors.lastname: Ahn
authors.forename: H J
authors.initials: HJ
authors.lastname: Lee
authors.forename: T K
authors.initials: TK
authors.lastname: Kim
authors.forename: C S
authors.initials: CS
authors.lastname: Park
authors.forename: Y H
authors.initials: YH
authors.lastname: Kho
authors.forename: K H
authors.initials: KH
authors.lastname: Kang
authors.forename: Y H
authors.initials: YH
authors.lastname: Park
mesh_terms: D015373:Bacterial Typing Techniques; D001430:Bacteriocins / Q000096:biosynthesis; D001482:Base Composition; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000032:analysis / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D007723:Korea; D007778:Lactobacillus / Q000737:chemistry / Q000145:classification* / Q000235:genetics* / Q000502:physiology; D008969:Molecular Sequence Data; D010641:Phenotype; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D014675:Vegetables / Q000382:microbiology*
chemical_list: D001430:Bacteriocins; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S