%0 Journal Article %A Pheng, Sophea %A Han, Ho Le %A Park, Doo-Sang %A Chung, Chang Ho %A Kim, Song-Gun %T Lactococcus kimchii sp. nov., a new lactic acid bacterium isolated from kimchi %D 2020 %J International Journal of Systematic and Evolutionary Microbiology, %V 70 %N 1 %P 505-510 %@ 1466-5034 %R https://doi.org/10.1099/ijsem.0.003782 %K lactic acid bacteria %K baechu kimchi %K fermented vegetable %I Microbiology Society, %X A coccus strain designated S-13T was isolated from commercial baechu-kimchi in Korea. Comparison of the 16S rRNA gene sequence indicated that strain S-13T had the highest similarity to Lactococcus taiwanensis 0905C15T (97.9 %), Lactococcus lactis subsp. tructae L105T (97.6 %), Lactococcus lactis subsp. cremoris NCDO 607T (97.5 %), Lactococcus lactis subsp. hordniae NBRC 100931T (97.2 %), and Lactococcus lactis subsp. lactis JCM 5805T (97.2 %). The detailed phylogenetic analyses based on the 16S rRNA, rpoB and recA genes indicated that S-13T was separated from the other species and subspecies in the genus Lactococcus . The DNA–DNA relatedness between S-13T and closely related type strains, such as L. taiwanensis 0905C15T, L. lactis subsp. tructae L105T, L. lactis subsp. cremoris NCDO 607T, L. lactis subsp. hordniae NBRC 100931T, and L. lactis subsp. lactis JCM 5805T was 25.6, 20.4, 25.1, 20.2 and 21.7 %, respectively. The major fatty acids were C16 : 0, cyclo-C19 : 0ω8c and C 14 : 0. The DNA G+C content of S-13T was 39.4 mol%. From the results of the phenotypic characteristics and chemotaxonomic analysis, it was concluded that strain S-13T represents a novel species in the genus Lactococcus for which the name Lactococcus kimchii sp. nov. (=KCTC 21096T=NBRC 113348T) is proposed. %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.003782