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Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable

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Abstract

A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9T, was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0–30.0 % (w/v) NaCl (optimum, 15.0–20.0 %), pH 7.0–8.0 (optimum, pH 7.5) and 15–40 °C (optimum, 30 °C). The polar lipids of strain K9T were identified as phosphatidylglycerol, three unidentified phospholipids and an unidentified glycolipid. The isoprenoid quinone was identified as menaquinone-7. The major cellular fatty acids (>20 % of the total) were found to be anteisio-C15:0 and anteisio-C17:0. The cell wall peptidoglycan composition was determined to contain meso-diaminopimelic acid. The G + C content of genomic DNA was determined to be 48.2 mol %. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolated strain is closely related to Lentibacillus salinarum AHS-1T (96.7 % sequence similarity). Based on its phenotypic, chemotaxonomic and phylogenetic data, strain K9T is considered to represent a novel species of the genus Lentibacillus, for which the name Lentibacillus kimchii sp. nov., is proposed. The type strain is K9T (=KACC 18490T = JCM 30234T).

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Acknowledgments

This work was supported by grant KE1501-2, from the Ministry of Science, ICT and Future Planning (Republic of Korea), to the World Institute of Kimchi.

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    Authors and Affiliations

    1. Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea

      Young Joon Oh, Seul Ki Lim, Min-Sung Kwon, Jieun Lee, Ja-Young Jang, Jong Hee Lee & Hak-Jong Choi

    2. Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea

      Hae-Won Lee

    3. Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea

      Hae Woong Park

    4. Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam, 13539, Republic of Korea

      Young-Do Nam

    5. Division of Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea

      Myung-Ji Seo

    6. Biological Disaster Analysis Group, Korea Basic Science Institute, Daejeon, 34133, Republic of Korea

      Seong Woon Roh

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    1. Young Joon Oh
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    Correspondence to Hak-Jong Choi.

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    Young Joon Oh and Hae-Won Lee contributed equally to this work.

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    Oh, Y.J., Lee, HW., Lim, S.K. et al. Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. Antonie van Leeuwenhoek 109, 869–876 (2016). https://doi.org/10.1007/s10482-016-0686-5

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