Oceanobacillus kimchii sp. nov. isolated from a traditional Korean fermented food

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dc.contributor.authorT W Whon-
dc.contributor.authorM J Jung-
dc.contributor.authorS W Roh-
dc.contributor.authorY D Nam-
dc.contributor.authorE J Park-
dc.contributor.authorKee Sun Shin-
dc.contributor.authorJ W Bae-
dc.date.accessioned2017-04-19T09:21:20Z-
dc.date.available2017-04-19T09:21:20Z-
dc.date.issued2010-
dc.identifier.issn12258873-
dc.identifier.uri10.1007/s12275-010-0214-7ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/9953-
dc.description.abstractA moderate halophile, strain X50T, was isolated from mustard kimchi, a traditional Korean fermented food. The organism grew under conditions ranging from 0-15.0% (w/v) NaCl (optimum: 3.0%), pH 7.0-10.0 (optimum: pH 9.0) and 15-45°C (optimum: 37°C). The morphological, physiological, and biochemical features and the 16S rRNA gene sequences of strain X50T were characterized. Colonies of the isolate were creamcolored and the cells were rod-shaped. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain X50T belongs to the genus Oceanobacillus and is closely related phylogenetically to the type strain O. iheyensis HTE831T (98.9%) and O. oncorhynchi subsp. oncorhynchi R-2T (97.0%). The cellular fatty acid profiles predominately included anteiso-C15:0 and iso-C15:0. The G+C content of the genomic DNA of the isolate was 37.9 mol% and the major isoprenoid quinone was MK-7. Analysis of the 16S rRNA gene sequences, DNA-DNA relatedness and physiological and biochemical tests indicated genotypic and phenotypic differences among strain X50T and reference species in the genus Oceanobacillus. Therefore, strain X50T was proposed as a novel species and named Oceanobacillus kimchii. The type strain of the new species is X50T (=JCM 16803T =KACC 14914T =DSM 23341T).-
dc.publisherMicrobiological Society Korea-
dc.titleOceanobacillus kimchii sp. nov. isolated from a traditional Korean fermented food-
dc.title.alternativeOceanobacillus kimchii sp. nov. isolated from a traditional Korean fermented food-
dc.typeArticle-
dc.citation.titleJournal of Microbiology-
dc.citation.number6-
dc.citation.endPage866-
dc.citation.startPage862-
dc.citation.volume48-
dc.contributor.affiliatedAuthorKee Sun Shin-
dc.contributor.alternativeName원태웅-
dc.contributor.alternativeName정미자-
dc.contributor.alternativeName노성운-
dc.contributor.alternativeName남영도-
dc.contributor.alternativeName박은진-
dc.contributor.alternativeName신기선-
dc.contributor.alternativeName배진우-
dc.identifier.bibliographicCitationJournal of Microbiology, vol. 48, no. 6, pp. 862-866-
dc.identifier.doi10.1007/s12275-010-0214-7-
dc.subject.keywordOceanobacillus kimchii sp. nov.-
dc.subject.keywordtaxonomy-
dc.subject.localOceanobacillus kimchii sp. nov.-
dc.subject.localtaxonomy-
dc.subject.localTaxonomy-
dc.description.journalClassY-
Appears in Collections:
Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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