NOTE] Lysinibacillus chungkukjangi sp. nov., Isolated from Chungkukjang, Korean Fermented Soybean Food

Soo-Jin Kim; Yun-Hee Jang; Moriyuki Hamada; Jae-Hyung Ahn; Hang-Yeon Weon; Ken-ichiro Suzuki; Kyung-Sook Whang; Soon-Wo Kwon

doi:10.1007/s12275-013-2664-1

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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

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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).

Keywords: DNA-DNA hybridization;Lysinibacillus chungkukjangi;taxonomy;16S rRNA

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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

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