%0 Journal Article %A Yi, Eun-Ji %A Yang, Jung-Eun %A Lee, Jung Min %A Park, YongJin %A Park, Sang-Yong %A Shin, Heon-sub %A Kook, MooChang %A Yi, Tae-Hoo %T Lactobacillusyonginensis sp. nov., a lactic acid bacterium with ginsenoside converting activity isolated from Kimchi %D 2013 %J International Journal of Systematic and Evolutionary Microbiology, %V 63 %N Pt_9 %P 3274-3279 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.045799-0 %I Microbiology Society, %X A Gram-reaction-positive, non-motile, non-spore-forming, catalase-negative, facultatively anaerobic, rod-shaped, β-glucosidase-producing lactic acid bacterium, designated strain THK-V8T, was isolated from the Korean fermented food, Kimchi, and its taxonomic position was investigated by using a polyphasic approach. Strain THK-V8T was able to grow at 4–40 °C (optimum, 30 °C) and pH 4.0–7.0 (optimum, pH 6.0). Strain THK-V8T had the ability to transform ginsenoside Rb1 to Rd. On the basis of 16S rRNA gene sequence similarity data, strain THK-V8T was shown to belong to the genus Lactobacillus . Strain THK-V8T was related to Lactobacillus koreensis DCY50T (98.8 % sequence similarity), Lactobacillus parabrevis LMG 11984T (97.7 %), Lactobacillus senmaizukei L13T (97.5 %), Lactobacillus hammesii TMW1.1236T (97.3 %) and Lactobacillus brevis ATCC 14687T (97.2 %). Subsequently, sequence analysis of the RNA polymerase alpha subunit gene (rpoA) confirmed that strain THK-V8T showed a maximum rpoA gene sequence similarity value of 93 % with Lactobacillus brevis LMG 6906T. The G+C content of the genomic DNA was 47.8 mol%. The DNA–DNA hybridization values between strain THK-V8T and Lactobacillus parabrevis DCY50T and Lactobacillus parabrevis LMG 11984T were 46.1±4.9 % and 10.6±2.9 %, respectively. The major fatty acids were summed feature 7 (comprised of C19 : 0 cyclo ω10c/19ω6), C14 : 0, C16 : 0 and C18 : 1ω9c. The cell wall peptidoglycan was of the A4α l-Lys–d-Asp type. The phenotypic and molecular properties indicated that strain THK-V8T represents a novel species within the genus Lactobacillus , for which the name Lactobacillus yonginensis sp. nov. is proposed. The type strain is THK-V8T ( = KACC 16236T = JCM 18023T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.045799-0