title: Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.
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)).
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Young Joon
authors.initials: YJ
authors.lastname: Oh
authors.affiliation: Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Hae-Won
authors.initials: HW
authors.lastname: Lee
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Seul Ki
authors.initials: SK
authors.lastname: Lim
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Min-Sung
authors.initials: MS
authors.lastname: Kwon
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Jieun
authors.initials: J
authors.lastname: Lee
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Ja-Young
authors.initials: JY
authors.lastname: Jang
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Jong Hee
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors.forename: Hae Woong
authors.initials: HW
authors.lastname: Park
authors.affiliation: Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam, 13539, Republic of Korea.
authors.forename: Young-Do
authors.initials: YD
authors.lastname: Nam
authors.affiliation: Division of Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea.
authors.forename: Myung-Ji
authors.initials: MJ
authors.lastname: Seo
authors.affiliation: Biological Disaster Analysis Group, Korea Basic Science Institute, Daejeon, 34133, Republic of Korea.
authors.forename: Seong Woon
authors.initials: SW
authors.lastname: Roh
authors.affiliation: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea. hjchoi@wikim.re.kr.
authors.forename: Hak-Jong
authors.initials: HJ
authors.lastname: Choi
mesh_terms: D001406:Bacillaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D015373:Bacterial Typing Techniques; D002473:Cell Wall / Q000378:metabolism; D004269:DNA, Bacterial / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D003960:Diaminopimelic Acid / Q000378:metabolism; D005227:Fatty Acids / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D016931:Halobacteriales / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D010457:Peptidoglycan / Q000737:chemistry; D010641:Phenotype; D010743:Phospholipids / Q000378:metabolism; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride / Q000378:metabolism; D014675:Vegetables / Q000382:microbiology*; D024482:Vitamin K 2 / Q000031:analogs & derivatives / Q000378:metabolism
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D010457:Peptidoglycan; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S; D024482:Vitamin K 2; D012965:Sodium Chloride; D003960:Diaminopimelic Acid; C062629:menaquinone 7
keywords: Extreme halophile; Kimchi; Korean fermented vegetable; Lentibacillus kimchii sp. nov.; Taxonomy