연구분야
Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi
- 작성일2017.05.15 00:00
- 분류
- 조회수1,947
- 링크https://link.springer.com/article/10.1007/s12275-016-6349-4
- 저널명Journal of Microbiology
- 저자오영준,이해원,최학종,임슬기,권민성,이지은,장자영,박해웅,남영도,서명지
- 구분
- 유형
제목
Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi
요약
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).
콘텐츠 정보책임자
- 담당부서 사업예산실
- 담당자 최지석
- 연락처 062-610-1710