Skip Navigation
Skip to contents

Journal of Microbiology : Journal of Microbiology

OPEN ACCESS
SEARCH
Search
Advanced Search
mobile menu button

Articles

Page Path
HOME > J. Microbiol > Volume 51(3); 2013 > Article
Research Support, Non-U.S. Gov't
NOTE] Lysinibacillus chungkukjangi sp. nov., Isolated from Chungkukjang, Korean Fermented Soybean Food
Soo-Jin Kim 1, Yun-Hee Jang 1, Moriyuki Hamada 2, Jae-Hyung Ahn 1, Hang-Yeon Weon 1, Ken-ichiro Suzuki 2, Kyung-Sook Whang 3, Soon-Wo Kwon 1
Journal of Microbiology 2013;51(3):400-404.
DOI: https://doi.org/10.1007/s12275-013-2664-1
Published online: June 28, 2013
1Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Republic of Korea , 2NITE Biological Resource Center (NBRC), National Institute of Technology and Evaluation, 2-5-8 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan, 3Institute of Microbial Ecology and Resources, Mokwon University, Daejeon 302-729, Republic of Korea1Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Republic of Korea , 2NITE Biological Resource Center (NBRC), National Institute of Technology and Evaluation, 2-5-8 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan, 3Institute of Microbial Ecology and Resources, Mokwon University, Daejeon 302-729, Republic of Korea
Corresponding author:  Soon-Wo Kwon , Tel: +82-31-299-1860, 
Received: 30 November 2012   • Accepted: 6 March 2013
prev
  • 46 Views
  • 0 Download
  • 16 Crossref
  • 17 Scopus
Full Article

Abstract

One bacterial strain 2RL3-2T was isolated from Chungkukjang, a traditional Korean fermented food made from soybeans, and determined to be a Gram-positive, aerobic, sporeforming rod. Growth of the novel strain was optimal at 30°C and pH 7.0. The 16S rRNA gene of strain 2RL3-2T showed the highest level of sequence similarity to Lysinibacillus sinduriensis BLB-1T (99.0%), Lysinibacillus massiliensis 4400831T (97.1%), Lysinibacillus xylanilyticus XDB9T (97.0%), and Lysinibacillus odysseyi 34hs-1T (96.8%). Phylogenetic analysis showed that strain 2RL3-2T formed a robust cluster with L. sinduriensis BLB-1T, L. massiliensis 4400831T, and L. odyssey 34hs-1T. The major fatty acids were anteiso-C15:0 (47.3%), iso-C16:0 (16.3%), and anteiso-C17:0 (11.3%), and the only menaquinone was MK-7. Diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylethanolamine were the major polar lipids, along with an unknown phospholipid and two unknown lipids. The peptidoglycan type was A4α, with an interpeptide bridge of l-Lys–d-Asp. DNA-DNA hybridization values between strain 2RL3-2T and closely related Lysinibacillus species were below 43±4%. Therefore, based on phenotypic, chemotaxonomic, and phylogenetic characteristics, it was determined that strain 2RL3-2T represents a novel species of the genus Lysinibacillus, for which the name Lysinibacillus chungkukjangi sp. nov. is proposed. The type strain is 2RL3-2T (=KACC 16626T =NBRC 108948T).

  • Cite this Article
    Cite this Article
    export Copy Download
    Close
    Download Citation
    Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.
    Format:
    • RIS — For EndNote, ProCite, RefWorks, and most other reference management software
    • BibTeX — For JabRef, BibDesk, and other BibTeX-specific software
    Include:
    • Citation for the content below
    NOTE] Lysinibacillus chungkukjangi sp. nov., Isolated from Chungkukjang, Korean Fermented Soybean Food
    J. Microbiol. 2013;51(3):400-404.   Published online June 28, 2013
    DOI: https://doi.org/10.1007/s12275-013-2664-1
    Close
Related articles
Journal of Microbiology : Journal of Microbiology
© The Microbiological Society of Korea.
TOP