| Title | Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi |
|---|---|
| Author | Young Joon Oh1, Ja-Young Jang1, Seul Ki Lim1, Min-Sung Kwon1, Jieun Lee1, NamHee Kim1, Mi-Young Shin1,2, Hyo Kyeong Park1, Myung-Ji Seo3, and Hak-Jong Choi1* |
| Address | 1Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, 22Division of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea, 3Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea |
| Bibliography | Journal of Microbiology, 55(12),933–938, 2017, |
| DOI | 10.1007/s12275-017-7386-3 |
| Key Words | Virgibacillus kimchii sp. nov., halophile, kimchi, taxonomy |
| Abstract | A Gram-stain-positive, halophilic, rod-shaped, non-motile, spore forming bacterium, strain NKC1-2T, was isolated from kimchi, a Korean fermented food. Comparative analysis based on 16S rRNA gene sequence demonstrated that the isolated strain was a species of the genus Virgibacillus. Strain NKC1- 2T exhibited high level of 16S rRNA gene sequence similarity with the type strains of Virgibacillus xinjiangensis SL6-1T (96.9%), V. sediminis YIM kkny3T (96.8%), and V. salarius SA-Vb1T (96.7%). The isolate grew at pH 6.5–10.0 (optimum, pH 8.5–9.0), 0.0–25.0% (w/v) NaCl (optimum, 10–15% NaCl), and 15–50°C (optimum, 37°C). The major menaquinone in the strain was menaquinone-7, and the main peptidoglycan of the strain was meso-diaminopimelic acid. The predominant fatty acids of the strain were iso-C14:0, anteisio-C15:0, iso- C15:0, and iso-C16:0 (other components were < 10.0%). The polar lipids consisted of diphosphatidylglycerol and phosphatidylglycerol. The genomic DNA G + C content of NKC1-2T was 42.5 mol%. On the basis of these findings, strain NKC1- 2T is proposed as a novel species in the genus Virgibacillus, for which the name Virgibacillus kimchii sp. nov. is proposed (=KACC 19404T =JCM 32284T). The type strain of Virgibacillus kimchii is NKC1-2T. |