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Journal of Microbiology

, Volume 54, Issue 9, pp 588–593 | Cite as

Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi

  • Young Joon Oh
  • Hae-Won Lee
  • Seul Ki Lim
  • Min-Sung Kwon
  • Jieun Lee
  • Ja-Young Jang
  • Hae Woong Park
  • Young-Do Nam
  • Myung-Ji Seo
  • Hak-Jong ChoiEmail author
Article

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).

Keywords

Gracilibacillus kimchii sp. nov. halophile kimchi korean fermented food taxonomy 

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Copyright information

© The Microbiological Society of Korea and Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Young Joon Oh
    • 1
  • Hae-Won Lee
    • 2
  • Seul Ki Lim
    • 1
  • Min-Sung Kwon
    • 1
  • Jieun Lee
    • 1
  • Ja-Young Jang
    • 1
  • Hae Woong Park
    • 3
  • Young-Do Nam
    • 4
  • Myung-Ji Seo
    • 5
  • Hak-Jong Choi
    • 1
    Email author
  1. 1.Microbiology and Functionality Research GroupWorld Institute of KimchiGwangjuRepublic of Korea
  2. 2.Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuRepublic of Korea
  3. 3.Advanced Process Technology Research GroupWorld Institute of KimchiGwangjuRepublic of Korea
  4. 4.Research Group of Gut MicrobiomeKorea Food Research InstituteSeongnamRepublic of Korea
  5. 5.Division of BioengineeringIncheon National UniversityIncheonRepublic of Korea

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