Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.
A gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 x 1-2 microm and designated strain CHJ3T, was isolated from partially fermented kimchi, a traditional Korean fermented vegetable food. The strain produced CO2 gas, D-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. It also fermented N-acetylglucosamine, amygdalin, arbutin, cellobiose, D-fructose, galactose, beta-gentiobiose, gluconate, D-glucose, maltose, D-mannose, salicin, sucrose and D-xylose. The G+C content of the DNA was 48.2 mol%. Phylogenetic analysis of 16S rRNA showed that strain CHJ3T is a member of the genus Weissella. The nearest phylogenetic relative of strain CHJ3T was Weissella confusa, with 16S rRNA similarity of 98.3%. However, strain CHJ3T could be differentiated from W. confusa on the basis of some phenotypic characteristics, analysis of whole-cell protein patterns and DNA-DNA hybridization data. These data suggest that strain CHJ3T be classified in the genus Weissella as a novel species, Weissella kimchii sp. nov. The type strain is CHJ3T (= KCCM 41287T = DSM 14295T = KCTC 3746T).
Choi
Hak-Jong
HJ
Cheigh
Chan-Ick
CI
Kim
Seong-Bo
SB
Lee
Jung-Choul
JC
Lee
Dong-Woo
DW
Choi
Sung-Won
SW
Park
Jung-Min
JM
Pyun
Yu-Ryang
YR
D000693:Anaerobiosis; D001426:Bacterial Proteins / Q000032:analysis; D001482:Base Composition; D050260:Carbohydrate Metabolism; D002374:Catalase / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D006093:Gram-Positive Asporogenous Rods / Q000145:classification* / Q000302:isolation & purification / Q000502:physiology; D019344:Lactic Acid / Q000378:metabolism; D008969:Molecular Sequence Data; D010641:Phenotype; D010802:Phylogeny; D013045:Species Specificity; D014675:Vegetables / Q000378:metabolism / Q000382:microbiology
D001426:Bacterial Proteins; D019344:Lactic Acid; D002374:Catalase