Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi

Young Joon Oh; Ja-Young Jang; Seul Ki Lim; Min-Sung Kwon; Jieun Lee; NamHee Kim; Mi-Young Shin; Hyo Kyeong Park; Myung-Ji Seo; Hak-Jong Choi

doi:10.1007/s12275-017-7386-3

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Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi: Young Joon Oh ¹, Ja-Young Jang ¹, Seul Ki Lim ¹, Min-Sung Kwon ¹, Jieun Lee ¹, NamHee Kim ¹, Mi-Young Shin ^1,2, Hyo Kyeong Park ¹, Myung-Ji Seo ³, Hak-Jong Choi ¹; Journal of Microbiology 2017;55(12):933-938.
DOI: https://doi.org/10.1007/s12275-017-7386-3
Published online: December 7, 2017

¹Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ²2Division of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea, ³Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea¹Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ²2Division of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea, ³Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea

Corresponding author: Hak-Jong Choi , Tel: +82-62-610-1729,

Received: 12 September 2017 • Revised: 13 November 2017 • Accepted: 13 November 2017

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Abstract

A Gram-stain-positive, halophilic, rod-shaped, non-motile, spore forming bacterium, strain NKC1-2T, was isolated from kimchi, a Korean fermented food. Comparative analysis based on 16S rRNA gene sequence demonstrated that the isolated strain was a species of the genus Virgibacillus. Strain NKC1- 2T exhibited high level of 16S rRNA gene sequence similarity with the type strains of Virgibacillus xinjiangensis SL6-1T (96.9%), V. sediminis YIM kkny3T (96.8%), and V. salarius SA-Vb1T (96.7%). The isolate grew at pH 6.5–10.0 (optimum, pH 8.5–9.0), 0.0–25.0% (w/v) NaCl (optimum, 10–15% NaCl), and 15–50°C (optimum, 37°C). The major menaquinone in the strain was menaquinone-7, and the main peptidoglycan of the strain was meso-diaminopimelic acid. The predominant fatty acids of the strain were iso-C14:0, anteisio-C15:0, iso- C15:0, and iso-C16:0 (other components were < 10.0%). The polar lipids consisted of diphosphatidylglycerol and phosphatidylglycerol. The genomic DNA G + C content of NKC1-2T was 42.5 mol%. On the basis of these findings, strain NKC1- 2T is proposed as a novel species in the genus Virgibacillus, for which the name Virgibacillus kimchii sp. nov. is proposed (=KACC 19404T =JCM 32284T). The type strain of Virgibacillus kimchii is NKC1-2T.

Keywords: Virgibacillus kimchii sp. nov.;halophile;kimchi;taxonomy

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Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi

J. Microbiol. 2017;55(12):933-938. Published online December 7, 2017

DOI: https://doi.org/10.1007/s12275-017-7386-3

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