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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo International Journal of Systematic and Evolutionary Microbiology

Volume 63, Issue Pt_4

sp. nov., isolated from a fermented food Free

Abstract

A novel bacterium was isolated from a traditional fermented food, kimchi. The morphology, physiology, biochemical properties and 16S rRNA gene sequence of strain L133 were studied. Strain L133 was Gram-reaction-positive, catalase-negative and homofermentative, with rod-shaped cells that formed cream colonies. Cells grew in the presence of 0–5 % (w/v) NaCl (optimum, 1–2 %), at pH 5.0–9.0 (optimum, pH 7.0–8.0) and at 15–37 °C (optimum, 25 °C). Comparative 16S rRNA gene and sequence analysis of strain L133 indicated that the strain belonged to the genus . The major fatty acids were identified as Cω9, C and C, and the cell wall contained peptidoglycan of the -Lys–-Asp type. DNA–DNA relatedness values between strain L133 and related species were below 11±0.4 %. The DNA G+C content of strain L133 was 35.7 mol%. Analysis of 16S rRNA gene sequences, as well as physiological and biochemical tests, identified genotypic and phenotypic differences between strain L133 and other species of the genus . Based on these analyses, strain L133 is proposed to be a novel species of the genus , named The type strain is L133 ( = KACC 15533 = JCM 17702 = DSM 24716).

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Funding
This study was supported by the:
  • National Institute of Biological Resources (NIBR)
  • Technology Development Program for Agriculture and Forestry (TDPAF)
© 2013 IUMS
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2013-04-01
2025-12-10

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Lactobacillus kimchiensis sp. nov., isolated from a fermented food
Int J Syst Evol Microbiol 63, 1355 (2013); https://doi.org/10.1099/ijs.0.037572-0
/content/journal/ijsem/10.1099/ijs.0.037572-0
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