| Title |
NOTE] Oceanobacillus kimchii sp. nov. Isolated from a Traditional Korean Fermented Food |
| Author |
Tae Woong Whon1, Mi-Ja Jung1, Seong Woon Roh1, Young-Do Nam1, Eun-Jin Park1, Kee-Sun Shin2, and Jin-Woo Bae1* |
| Address |
1Department of Life, and Nanopharmaceutical Sciences, and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea, 2Korea Research Institute of Bioscience and Biotechnology, Daejeon 305-333, Republic of Korea |
| Bibliography |
Journal of Microbiology, 48(6),862-866, 2010,
|
| DOI |
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| Key Words |
Oceanobacillus kimchii sp. nov., taxonomy |
| Abstract |
A moderate halophile, strain X50T, was isolated from mustard kimchi, a traditional Korean fermented food. The organism grew under conditions ranging from 0-15.0% (w/v) NaCl (optimum: 3.0%), pH 7.0-10.0 (optimum: pH 9.0) and 15-45°C (optimum: 37°C). The morphological, physiological, and biochemical features and the 16S rRNA gene sequences of strain X50T were characterized. Colonies of the isolate were creamcolored and the cells were rod-shaped. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain X50T belongs to the genus Oceanobacillus and is closely related phylogenetically to the type strain O. iheyensis HTE831T (98.9%) and O. oncorhynchi subsp. oncorhynchi R-2T (97.0%). The cellular fatty acid profiles predominately included anteiso-C15:0 and iso-C15:0. The G+C content of the genomic DNA of the isolate was 37.9 mol% and the major isoprenoid quinone was MK-7. Analysis of the 16S rRNA gene sequences, DNA-DNA relatedness and physiological and biochemical tests indicated genotypic and
phenotypic differences among strain X50T and reference species in the genus Oceanobacillus. Therefore, strain X50T was proposed as a novel species and named Oceanobacillus kimchii. The type strain of the new species is X50T (=JCM 16803T =KACC 14914T =DSM 23341T). |
