Journal of Microbiology

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Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi§: Young Joon Oh , Hae-Won Lee , Seul Ki Lim , Min-Sung Kwon , Jieun Lee , Ja-Young Jang , Hae Woong Park , Young-Do Nam , Myung-Ji Seo , Hak-Jong Choi; J. Microbiol. 2016;54(9):588-593. Published online August 31, 2016; DOI: https://doi.org/10.1007/s12275-016-6349-4

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A novel halophilic bacterium, strain K7T, was isolated from kimchi, a traditional Korean fermented food. The strain is Gram-positive, motile, and produces terminal endospores. The isolate is facultative aerobic and grows at salinities of 0.0–25.0% (w/v) NaCl (optimum 10–15% NaCl), pH 5.5–8.5 (optimum pH 7.0–7.5), and 15–42°C (optimum 37°C). The predominant isoprenoid quinone in the strain is menaquinone- 7 and the peptidoglycan of the strain is meso-diaminopimelic acid. The major fatty acids of the strain are anteisio- C15:0, iso-C15:0, and, C16:0 (other components were < 10.0%), while the major polar lipids are diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and three unidentified lipids. A phylogenetic analysis of 16S rRNA gene sequence similarity showed that the isolated strain was a cluster of the genus Gracilibacillus. High levels of gene sequence similarity were observed between strain K7T and Gracilibacillus orientalis XH-63T (96.5%), and between the present strain and Gracilibacillus xinjiangensis (96.5%). The DNA G+C content of this strain is 37.7 mol%. Based on these findings, strain K7T is proposed as a novel species: Gracilibacillus kimchii sp. nov. The type strain is K7T (KACC 18669T; JCM 31344T).

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Note] Oceanobacillus gochujangensis sp. nov., Isolated from gochujang a Traditional Korean Fermented Food: Seo-Jung Jang , Yu-Jin Kim , Sul-Hee Lee , Young-Seo Park , Jung-Min Park , Dong-Hoon Bai; J. Microbiol. 2014;52(12):1050-1055. Published online July 30, 2014; DOI: https://doi.org/10.1007/s12275-014-4220-z

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Abstract

A Gram-stain-positive, polar flagella-containing, rod-shaped, obligate aerobic, endospore-forming bacterium, strain TK1655T, was isolated from the traditional Korean food gochujang. The 16S rRNA sequence of strain TK1655T was a member of the genus Oceanobacillus similar to that of the type strain of Oceanobacillus oncorhynchi subsp. incaldanensis DSM 16557T (97.2%), O. oncorhynchi subsp. oncorhynchi JCM 12661T (97.1%), O. locisalsi KCTC 13253T (97.0%), and O. sojae JCM 15792T (96.9%). Strain TK1655T was oxidase and catalase positive. Colonies were circular, smooth, low convex, cream in colour, and measured about 0.5–1.0 mm in diameter. The range for growth was 20–40°C (optimal, 30°C), pH 6.0– 10.0 (optimal, 7.0), and 2–16% (w/v) NaCl (optimal, 2%). Additionally, the cells contained meso-DAP, and the predominant isoprenoid quinone was MK-7. The complex polar lipids were consisted of diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylcholine (PC). The major cellular fatty acid components were iso-C15:0, anteiso-C15:0, iso-C16:0, and anteiso-C17:0, and the DNA G+C content was 40.5%. DNA-DNA relatedness of our novel strain and reference strain O. locisalsi KCTC 13253T, O. oncorhynchi subsp. incaldanensis DSM 16557T, O. oncorhynchi subsp. oncorhynchi JCM 12661T was 45.7, 43.8, and 41.9%. From the
results
of phenotypic, chemotaxonomic, and phylogenetic analyses of strain TK1655T, we propose the novel species Oceanobacillus gochujangensis sp. nov. The type strain is TK1655T (=KCCM 101304T =KCTC 33014T =CIP 110582T =NBRC 109637T).

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