1887

Abstract

A novel strain of lactic acid bacteria, WiKim39, was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid bacterium. Phylogenetic analysis of the 16S rRNA gene sequence showed that strain WiKim39 belonged to the genus , and shared 97.1–98.2 % pair-wise sequence similarities with related type strains, , , , and . The G+C content of the strain based on its genome sequence was 35.3 mol%. The ANI values between WiKim39 and the closest relatives were lower than 80 %. Based on the phenotypic, biochemical, and phylogenetic analyses, strain WiKim39 represents a novel species of the genus , for which the name sp. nov. is proposed. The type strain is WiKim39 (=KCTC 21077=JCM 31938).

Loading

Article metrics loading...

/content/journal/ijsem/10.1099/ijsem.0.002327
2017-12-01
2024-12-03
Loading full text...

Full text loading...

/deliver/fulltext/ijsem/67/12/4936.html?itemId=/content/journal/ijsem/10.1099/ijsem.0.002327&mimeType=html&fmt=ahah

References

  1. Kabak B, Dobson AD. An introduction to the traditional fermented foods and beverages of Turkey. Crit Rev Food Sci Nutr 2011; 51:248–260 [View Article][PubMed]
    [Google Scholar]
  2. Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol 2002; 75:181–187 [View Article][PubMed]
    [Google Scholar]
  3. Kim M, Chun J. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int J Food Microbiol 2005; 103:91–96 [View Article][PubMed]
    [Google Scholar]
  4. Patra JK, Das G, Paramithiotis S, Shin HS. Kimchi and other widely consumed traditional fermented foods of Korea: a review. Front Microbiol 2016; 7:1493 [View Article][PubMed]
    [Google Scholar]
  5. Lee G-I, Lee H-M, Lee C-H. Food safety issues in industrialization of traditional Korean foods. Food Control 2012; 24:1–5 [View Article]
    [Google Scholar]
  6. Park KY, Jeong JK, Lee YE, Daily JW. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food 2014; 17:6–20 [View Article][PubMed]
    [Google Scholar]
  7. Jung JY, Lee SH, Jeon CO. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl Microbiol Biotechnol 2014; 98:2385–2393 [View Article][PubMed]
    [Google Scholar]
  8. Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int 2014; 2014:1–19 [View Article][PubMed]
    [Google Scholar]
  9. Hammes WP, Weiss N, Holzapfel W. The genera Lactobacillus and Carnobacterium . In Balows A, Trüper HG, Dworkin M, Harder W, K-H Schleifer. et al. (editors) In The Prokaryotes: a Handbook on the Biology of Bacteria: Ecophysiology, Isolation, Identification, Applications New York: Springer; 1991 pp. 1535–1594
    [Google Scholar]
  10. Giraffa G, Chanishvili N, Widyastuti Y. Importance of lactobacilli in food and feed biotechnology. Res Microbiol 2010; 161:480–487 [View Article][PubMed]
    [Google Scholar]
  11. Ehrmann MA, Kröckel L, Lick S, Radmann P, Bantleon A et al. Lactobacillus insicii sp. nov., isolated from fermented raw meat. Int J Syst Evol Microbiol 2016; 66:236–242 [View Article][PubMed]
    [Google Scholar]
  12. Kröckel L, Schillinger U, Franz CM, Bantleon A, Ludwig W et al. Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage. Int J Syst Evol Microbiol 2003; 53:513–517 [View Article][PubMed]
    [Google Scholar]
  13. Chenoll E, Carmen Macián M, Aznar R. Lactobacillus tucceti sp. nov., a new lactic acid bacterium isolated from sausage. Syst Appl Microbiol 2006; 29:389–395 [View Article][PubMed]
    [Google Scholar]
  14. Irisawa T, Tanaka N, Kitahara M, Sakamoto M, Ohkuma M et al. Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles. Int J Syst Evol Microbiol 2014; 64:2902–2906 [View Article][PubMed]
    [Google Scholar]
  15. Kim OS, Cho YJ, Lee K, Yoon SH, Kim M et al. Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species. Int J Syst Evol Microbiol 2012; 62:716–721 [View Article][PubMed]
    [Google Scholar]
  16. Kumar S, Stecher G, Tamura K. MEGA7: molecular evolutionary genetics analysis version 7.0 for bigger datasets. Mol Biol Evol 2016; 33:1870–1874 [View Article][PubMed]
    [Google Scholar]
  17. Thompson JD, Gibson TJ, Plewniak F, Jeanmougin F, Higgins DG. The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res 1997; 25:4876–4882 [View Article][PubMed]
    [Google Scholar]
  18. Stackebrandt E, Ebers J. Taxonomic parameters revisited: tarnished gold standards. Microbiol Today 2006; 33:152–155
    [Google Scholar]
  19. Naser SM, Dawyndt P, Hoste B, Gevers D, Vandemeulebroecke K et al. Identification of lactobacilli by pheS and rpoA gene sequence analyses. Int J Syst Evol Microbiol 2007; 57:2777–2789 [View Article][PubMed]
    [Google Scholar]
  20. Ezaki T, Hashimoto Y, Yabuuchi E. Fluorometric deoxyribonucleic acid-deoxyribonucleic acid hybridization in microdilution wells as an alternative to membrane filter hybridization in which radioisotopes are used to determine genetic relatedness among bacterial strains. Int J Syst Bacteriol 1989; 39:224–229 [View Article]
    [Google Scholar]
  21. Wayne LG. International committee on systematic bacteriology: announcement of the report of the ad hoc committee on reconciliation of approaches to bacterial systematics. Zentralbl Bakteriol Mikrobiol Hyg 1988; 268:433–434[PubMed]
    [Google Scholar]
  22. Chin CS, Alexander DH, Marks P, Klammer AA, Drake J et al. Nonhybrid, finished microbial genome assemblies from long-read SMRT sequencing data. Nat Methods 2013; 10:563–569 [View Article][PubMed]
    [Google Scholar]
  23. Sun Z, Harris HM, McCann A, Guo C, Argimón S et al. Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera. Nat Commun 2015; 6:8322 [View Article][PubMed]
    [Google Scholar]
  24. Moon JS, Choi HS, Shin SY, Noh SJ, Jeon CO et al. Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi. J Microbiol 2015; 53:337–342 [View Article][PubMed]
    [Google Scholar]
  25. Ramasamy D, Mishra AK, Lagier JC, Padhmanabhan R, Rossi M et al. A polyphasic strategy incorporating genomic data for the taxonomic description of novel bacterial species. Int J Syst Evol Microbiol 2014; 64:384–391 [View Article][PubMed]
    [Google Scholar]
  26. Schumann P. Peptidoglycan structure. Methods Microbiol 2011; 38:101–129 [Crossref]
    [Google Scholar]
  27. Kashiwagi T, Suzuki T, Kamakura T. Lactobacillus nodensis sp. nov., isolated from rice bran. Int J Syst Evol Microbiol 2009; 59:83–86 [View Article][PubMed]
    [Google Scholar]
  28. Kim DS, Choi SH, Kim DW, Kim RN, Nam SH et al. Genome sequence of Lactobacillus versmoldensis KCTC 3814. J Bacteriol 2011; 193:5589–5590 [View Article][PubMed]
    [Google Scholar]
/content/journal/ijsem/10.1099/ijsem.0.002327
Loading
/content/journal/ijsem/10.1099/ijsem.0.002327
Loading

Data & Media loading...

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error