| Title | Paenibacillus kimchicus sp . nov., an antimicrobial bacterium isolated from Kimchi | ||
| Author | A-rum Park, Ji-Sung Oh, and Dong-Hyun Roh* | ||
| Address | Department of Microbiology, Chungbuk National University, Cheongju 28644, Republic of Korea | ||
| Bibliography | Korean Journal of Microbiology, 52(3),319-326, 2016 | ||
| DOI | http://dx.doi.org/10.7845/kjm.2016.6034 | ||
| Key Words | Paenibacillus kimchicus, antimicrobial activity, new species, taxonomy | ||
| Abstract | An antimicrobial bacterium to pathogenic microorganisms, strain W5-1T was isolated from Korean fermented-food Kimchi. The isolate was Gram-staining-variable, strictly aerobic, rod-shaped, endospore-forming, and motile with peritrichous flagella. It grew at 15－40°C, at pH 6.0－10.0, and in the presence of 0–4% NaCl. Strain W5-1T could hydrolyze esculin and xylan, and assimilate D-mannose, but not D-mannitol. Strain W5-1T showed antimicrobial activity against Listeria monocytogens, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhi. The G+C content of the DNA of strains W5-1T was 52.6 mol%. The predominant respiratory quinone was menaquinone-7 (MK-7) and the major cellular fatty acids were C16:0, antieiso-C15:0, C18:0, and C12:0. The strain contained meso-diaminopimelic acid in cell-wall peptidoglycan. On the basis of 16S rRNA gene sequence and phylogenetic analysis, the strain W5-1 was shown to belong to the family Paenibacillaceae and was most closely related to Paenibacillus pinihumi S23T (98.4% similarity) and Paenibacillus tarimensis SA-7-6T (96.4%). The DNA-DNA relatedness between the isolate and Paenibacillus pinihumi S23T was 8.5%, indicating that strain W5-1T represented a species in the genus Paenibacillus. On the basis of the evidence from this polyphasic study, it is proposed that strain W5-1T is considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus kimchicus sp. nov. is proposed. The type strain is W5-1T (=KACC 15046T = LMG 25970T). | ||
| Download PDF | 52(3)_11_p.319-326.pdf | ||