Oceanobacillus kimchii sp. nov. Isolated from a Traditional Korean Fermented Food

A moderate halophile, strain X50∨T, 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℃ (optimum: 37℃). The morphological, physiological, and biochemical features and the 16S rRNA gene sequences of strain X50∨T were characterized. Colonies of the isolate were cream-colored and the cells were rod-shaped. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain X50∨T belongs to the genus Oceanobacillus and is closely related phylogenetically to the type strain O. iheyensis HTE831∨T (98.9%) and O. oncorhynchi subsp. oncorhynchi R-2∨T (97.0%). The cellular fatty acid profiles predominately included anteiso-C∧15:0 and iso-C∧15:0. 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 X50∨T and reference species in the genus Oceanobacillus. Therefore, strain X50∨T was proposed as a novel species and named Oceanobacillus kimchii. The type strain of the new species is X50∨T (=JCM 16803∨T =KACC 14914∨T =DSM 23341∨T).