Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi.
J Microbiol
; 55(12): 933-938, 2017 Dec.
Article
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| MEDLINE
| ID: mdl-29214493
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-C140, anteisio-C150, iso- C150, and iso-C160 (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.
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Banco de datos:
MEDLINE
Asunto principal:
Brassica
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Cloruro de Sodio
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Virgibacillus
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Alimentos Fermentados
Idioma:
En
Revista:
J Microbiol
Asunto de la revista:
MICROBIOLOGIA
Año:
2017
Tipo del documento:
Article