Weissella koreensis sp. nov., isolated from kimchi.
A taxonomic study was carried out on two strains that came from kimchi, a traditional Korean fermented-vegetable food. The DNA G+C content of these strains was 37 mol %. Both strains contained Lys-Ala-Ser in the cell walls. On the basis of morphological, physiological and chemotaxonomic characteristics, together with data from 16S rDNA sequence comparisons and DNA-DNA reassociation, it is proposed that these strains represent a novel species of the genus Weissella, Weissella koreensis sp. nov. The type strain is strain S-5623T (= KCTC 3621T KCCM 41516T = JCM 11263T).
Lee
Jung-Sook
JS
Korea Research Institute of Bioscience and Biotechnology, Taejon, Korea.
Lee
Keun Chul
KC
Ahn
Jong-Seog
JS
Mheen
Tae-Ick
TI
Pyun
Yu-Ryang
YR
Park
Yong-Ha
YH
D000693:Anaerobiosis; D001482:Base Composition; D004275:DNA, Ribosomal / Q000032:analysis; D005285:Fermentation; D006094:Gram-Positive Bacteria / Q000737:chemistry / Q000145:classification* / Q000378:metabolism; D007723:Korea; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D014675:Vegetables / Q000378:metabolism / Q000382:microbiology
D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S