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

doi:10.1007/s12275-016-6349-4

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Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi§: Young Joon Oh ^1†, Hae-Won Lee ^2†, Seul Ki Lim ¹, Min-Sung Kwon ¹, Jieun Lee ¹, Ja-Young Jang ¹, Hae Woong Park ³, Young-Do Nam ⁴, Myung-Ji Seo ⁵, Hak-Jong Choi ¹; Journal of Microbiology 2016;54(9):588-593.
DOI: https://doi.org/10.1007/s12275-016-6349-4
Published online: August 31, 2016

¹Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ²Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ³Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ⁴Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam 13539, Republic of Korea, ⁵Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea¹Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ²Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ³Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ⁴Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam 13539, Republic of Korea, ⁵Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea

Corresponding author: Hak-Jong Choi , Tel: -,

Received: 22 July 2016 • Revised: 3 August 2016 • Accepted: 6 August 2016

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Abstract

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).

Keywords: Gracilibacillus kimchii sp. nov.;halophile;kimchi;korean fermented food;taxonomy

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Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi§

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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