| Title | Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi§ |
|---|---|
| Author | Young Joon Oh1†, Hae-Won Lee2†, Seul Ki Lim1, Min-Sung Kwon1, Jieun Lee1, Ja-Young Jang1, Hae Woong Park3, Young-Do Nam4, Myung-Ji Seo5, and Hak-Jong Choi1* |
| Address | 1Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, 2Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea, 3Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, 4Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam 13539, Republic of Korea, 5Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea |
| Bibliography | Journal of Microbiology, 54(9),588-593, 2016, |
| DOI | 10.1007/s12275-016-6349-4 |
| Key Words | Gracilibacillus kimchii sp. nov., halophile, kimchi, korean fermented food, taxonomy |
| Abstract | A novel halophilic bacterium, strain K7T, 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 K7T and Gracilibacillus orientalis XH-63T (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 K7T is proposed as a novel species: Gracilibacillus kimchii sp. nov. The type strain is K7T (KACC 18669T; JCM 31344T). |