Lactobacillus kimchii sp. nov., a new species from kimchi

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Lactobacillus kimchii sp. nov., a new species from kimchi
Jung Hoon Yoon; Seok Sung Kang; Tae Ick MheenJong Seog Ahn; Hun Joo Lee; Tae Kang Kim; Chan Sun Park; Yung Hee Kho; Kook Hee Kang; Yong Ha Park
Bibliographic Citation
International Journal of Systematic and Evolutionary Microbiology, vol. 50, no. 5, pp. 1789-1795
Publication Year
A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization and phylogenetic and genetic methods. This organism (MT-1077(T)) has phenotypic properties that are consistent with the description characterizing the genus Lactobacillus. Phylogenetic analysis based on 16S rDNA sequences showed clearly that strain MT-1077(T) is a member of the genus Lactobacillus. The closest phylogenetic relatives are Lactobacillus alimentarius KCTC 3593(T) and Lactobacillus farciminis LMG 9200(T), with levels of 16S rDNA similarity of 98.4 and 98.2%, respectively. Levels of 16S rDNA similarity between strain MT-1077(T) and other Lactobacillus species were less than 93.0%. Differences in some phenotypic characteristics and DNA-DNA relatedness data indicated that strain MT-1077(T) should be distinguished from L. alimentarius KCTC 3593(T) and L. farciminis LMG 9200(T). On the basis of the data presented, it is proposed that strain MT-1077(T) should be placed in the genus Lactobacillus as a new species, Lactobacillus kimchii sp. nov. The type strain of the new species is strain MT-1077(T) (= KCTC 8903P(T) = JCM 10707(T)).
lactobacillus kimchii sp. nov.lactic acid bacterium
Microbiology Soc
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Ochang Branch Institute > Chemical Biology Research Center > 1. Journal Articles
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