title: Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi.
abstract: A novel halophilic bacterium, strain K7(T), was isolated from kimchi, a traditional Korean fermented food. The strain is Gram-positive, motile, and produces terminal endospores. The isolate is facultative aerobic and grows at salinities of 0.0-25.0% (w/v) NaCl (optimum 10-15% NaCl), pH 5.5-8.5 (optimum pH 7.0-7.5), and 15-42°C (optimum 37°C). The predominant isoprenoid quinone in the strain is menaquinone-7 and the peptidoglycan of the strain is meso-diaminopimelic acid. The major fatty acids of the strain are anteisio-C15:0, iso-C15:0, and, C16:0 (other components were < 10.0%), while the major polar lipids are diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and three unidentified lipids. A phylogenetic analysis of 16S rRNA gene sequence similarity showed that the isolated strain was a cluster of the genus Gracilibacillus. High levels of gene sequence similarity were observed between strain K7(T) and Gracilibacillus orientalis XH-63(T) (96.5%), and between the present strain and Gracilibacillus xinjiangensis (96.5%). The DNA G+C content of this strain is 37.7 mol%. Based on these findings, strain K7(T) is proposed as a novel species: Gracilibacillus kimchii sp. nov. The type strain is K7(T) (KACC 18669(T); JCM 31344(T)).
authors: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Young Joon
authors: YJ
authors: Oh
authors: Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Hae-Won
authors: HW
authors: Lee
authors: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Seul Ki
authors: SK
authors: Lim
authors: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Min-Sung
authors: MS
authors: Kwon
authors: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Jieun
authors: J
authors: Lee
authors: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Ja-Young
authors: JY
authors: Jang
authors: Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
authors: Hae Woong
authors: HW
authors: Park
authors: Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam, 13539, Republic of Korea.
authors: Young-Do
authors: YD
authors: Nam
authors: Division of Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea.
authors: Myung-Ji
authors: MJ
authors: Seo
authors: Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea. hjchoi@wikim.re.kr.
authors: Hak-Jong
authors: HJ
authors: Choi
mesh_terms: D001406:Bacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D001482:Base Composition; D001937:Brassica / Q000378:metabolism / Q000382:microbiology*; D005227:Fatty Acids / Q000378:metabolism; D005285:Fermentation; D010802:Phylogeny; D012965:Sodium Chloride / Q000378:metabolism*; D014675:Vegetables / Q000378:metabolism / Q000382:microbiology*
chemical_list: D005227:Fatty Acids; D012965:Sodium Chloride
keywords: Gracilibacillus kimchii sp. nov.; halophile; kimchi; korean fermented food; taxonomy