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Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food

  • Microbial Systematics and Evolutionary Microbiology
  • Published:
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Abstract

Two bacterial strains designated NKC220-2T and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus Lentibacillus. The optimal pH for growth was 8.0, higher than that of the type species in the genus Lentibacillus, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus Lentibacillus and most closely related to Lentibacillus juripiscarius IS40-3T (97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and Lentibacillus lipolyticus SSKP1-9T (79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to Lentibacillus. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2T and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained meso-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C15:0 and anteiso-C17:0. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2T and NKC851-2 represent novel species of the genus Lentibacillus, for which the name Lentibacillus cibarius sp. nov. is proposed. The type strain is NKC220-2T (= KACC 21232T = JCM 33390T).

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Acknowledgments

This study was supported by grants from the World Institute of Kimchi (KE1902-1 and KE2001-1), funded by the Ministry of Science and ICT, Republic of Korea.

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  1. These authors contributed equally to this work.

Authors and Affiliations

  1. Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea

    Young Joon Oh, Hee Eun Jo, Hyo Kyeong Park, Seul Ki Lim, Min-Sung Kwon & Hak-Jong Choi

  2. Department of Biology, Kyung Hee University, Seoul, 02447, Republic of Korea

    Joon Yong Kim

  3. Department of Animal Science and Biotechnology, Chonnam National University, Gwangju, 61186, Republic of Korea

    Hee Eun Jo

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  1. Young Joon Oh
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Oh, Y.J., Kim, J.Y., Jo, H.E. et al. Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food. J Microbiol. 58, 387–394 (2020). https://doi.org/10.1007/s12275-020-9507-7

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