title: Lactobacillus yonginensis sp. nov., a lactic acid bacterium with ginsenoside converting activity isolated from Kimchi.
abstract: A Gram-reaction-positive, non-motile, non-spore-forming, catalase-negative, facultatively anaerobic, rod-shaped, β-glucosidase-producing lactic acid bacterium, designated strain THK-V8(T), was isolated from the Korean fermented food, Kimchi, and its taxonomic position was investigated by using a polyphasic approach. Strain THK-V8(T) was able to grow at 4-40 °C (optimum, 30 °C) and pH 4.0-7.0 (optimum, pH 6.0). Strain THK-V8(T) had the ability to transform ginsenoside Rb₁ to Rd. On the basis of 16S rRNA gene sequence similarity data, strain THK-V8(T) was shown to belong to the genus Lactobacillus. Strain THK-V8(T) was related to Lactobacillus koreensis DCY50(T) (98.8% sequence similarity), Lactobacillus parabrevis LMG 11984(T) (97.7%), Lactobacillus senmaizukei L13(T) (97.5%), Lactobacillus hammesii TMW1.1236(T) (97.3%) and Lactobacillus brevis ATCC 14687(T) (97.2%). Subsequently, sequence analysis of the RNA polymerase alpha subunit gene (rpoA) confirmed that strain THK-V8(T) showed a maximum rpoA gene sequence similarity value of 93% with Lactobacillus brevis LMG 6906(T). The G+C content of the genomic DNA was 47.8 mol%. The DNA-DNA hybridization values between strain THK-V8(T) and Lactobacillus parabrevis DCY50(T) and Lactobacillus parabrevis LMG 11984(T) were 46.1 ± 4.9% and 10.6 ± 2.9%, respectively. The major fatty acids were summed feature 7 (comprised of C(19:0) cyclo ω10c/19ω6), C(14:0), C(16:0) and C(18:1)ω9c. The cell wall peptidoglycan was of the A4α L-Lys-D-Asp type. The phenotypic and molecular properties indicated that strain THK-V8(T) represents a novel species within the genus Lactobacillus, for which the name Lactobacillus yonginensis sp. nov. is proposed. The type strain is THK-V8(T) ( =KACC 16236(T) =JCM 18023(T)).
authors.affiliation: Graduate School of Biotechnology, Kyung Hee University, Yongin, Gyeonggi 446-701, Republic of Korea.
authors.forename: Eun-Ji
authors.initials: EJ
authors.lastname: Yi
authors.affiliation: Graduate School of Biotechnology, Kyung Hee University, Yongin, Gyeonggi 446-701, Republic of Korea.
authors.forename: Jung-Eun
authors.initials: JE
authors.lastname: Yang
authors.affiliation: Graduate School of Biotechnology, Kyung Hee University, Yongin, Gyeonggi 446-701, Republic of Korea.
authors.forename: Jung Min
authors.initials: JM
authors.lastname: Lee
authors.affiliation: Department of Oriental Medicinal Materials & Processing, Kyung Hee University, Yongin, Gyeonggi, 446-701, Republic of Korea.
authors.forename: YongJin
authors.initials: Y
authors.lastname: Park
authors.affiliation: Department of Oriental Medicinal Materials & Processing, Kyung Hee University, Yongin, Gyeonggi, 446-701, Republic of Korea.
authors.forename: Sang-Yong
authors.initials: SY
authors.lastname: Park
authors.affiliation: Department of Oriental Medicinal Materials & Processing, Kyung Hee University, Yongin, Gyeonggi, 446-701, Republic of Korea.
authors.forename: Heon-Sub
authors.initials: HS
authors.lastname: Shin
authors.affiliation: Department of Marine Biotechnology, Anyang University, Incheon 417-833, Republic of Korea.
authors.forename: MooChang
authors.initials: M
authors.lastname: Kook
authors.affiliation: Graduate School of Biotechnology, Kyung Hee University, Yongin, Gyeonggi 446-701, Republic of Korea.
authors.forename: Tae-Hoo
authors.initials: TH
authors.lastname: Yi
mesh_terms: D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D036145:Ginsenosides / Q000378:metabolism*; D019344:Lactic Acid; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010457:Peptidoglycan / Q000032:analysis; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D056910:Republic of Korea; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D036145:Ginsenosides; D010457:Peptidoglycan; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid