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Lysinibacillus chungkukjangi sp. nov., isolated from Chungkukjang, Korean fermented soybean food

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Abstract

One bacterial strain 2RL3-2T was isolated from Chungkukjang, a traditional Korean fermented food made from soybeans, and determined to be a Gram-positive, aerobic, spore-forming rod. Growth of the novel strain was optimal at 30°C and pH 7.0. The 16S rRNA gene of strain 2RL3-2T showed the highest level of sequence similarity to Lysinibacillus sinduriensis BLB-1T (99.0%), Lysinibacillus massiliensis 4400831T (97.1%), Lysinibacillus xylanilyticus XDB9T (97.0%), and Lysinibacillus odysseyi 34hs-1T (96.8%). Phylogenetic analysis showed that strain 2RL3-2T formed a robust cluster with L. sinduriensis BLB-1T, L. massiliensis 4400831T, and L. odyssey 34hs-1T. The major fatty acids were anteiso-C15:0 (47.3%), iso-C16:0 (16.3%), and anteiso-C17:0 (11.3%), and the only menaquinone was MK-7. Diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylethanolamine were the major polar lipids, along with an unknown phospholipid and two unknown lipids. The peptidoglycan type was A4α, with an interpeptide bridge of l-Lys-d-Asp. DNA-DNA hybridization values between strain 2RL3-2T and closely related Lysinibacillus species were below 43±4%. Therefore, based on phenotypic, chemotaxonomic, and phylogenetic characteristics, it was determined that strain 2RL3-2T represents a novel species of the genus Lysinibacillus, for which the name Lysinibacillus chungkukjangi sp. nov. is proposed. The type strain is 2RL3-2T (=KACC 16626T =NBRC 108948T).

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Authors and Affiliations

  1. Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration, Suwon, 441-707, Republic of Korea

    Soo-Jin Kim, Yun-Hee Jang, Jae-Hyung Ahn, Hang-Yeon Weon & Soon-Wo Kwon

  2. NITE Biological Resource Center (NBRC), National Institute of Technology and Evaluation, 2-5-8 Kazusakamatari, Kisarazu, Chiba, 292-0818, Japan

    Moriyuki Hamada & Ken-ichiro Suzuki

  3. Institute of Microbial Ecology and Resources, Mokwon University, Daejeon, 302-729, Republic of Korea

    Kyung-Sook Whang

Authors
  1. Soo-Jin Kim
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  2. Yun-Hee Jang
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  3. Moriyuki Hamada
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  4. Jae-Hyung Ahn
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  5. Hang-Yeon Weon
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  6. Ken-ichiro Suzuki
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  7. Kyung-Sook Whang
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  8. Soon-Wo Kwon
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Correspondence to Soon-Wo Kwon.

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Supplemental material for this article may be found at http://www.springerlink.com/content/120956.

Footnote. The GenBank accession no. for the 16S rRNA gene sequence of strain 2RL3-2T is JX217747.

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Kim, SJ., Jang, YH., Hamada, M. et al. Lysinibacillus chungkukjangi sp. nov., isolated from Chungkukjang, Korean fermented soybean food. J Microbiol. 51, 400–404 (2013). https://doi.org/10.1007/s12275-013-2664-1

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