Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable
A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9 T , was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0–30.0 % (w/v) NaCl (op...
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| Veröffentlicht in: | Antonie van Leeuwenhoek 2016-06, Vol.109 (6), p.869-876 |
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| creator | Oh, Young Joon Lee, Hae-Won Lim, Seul Ki Kwon, Min-Sung Lee, Jieun Jang, Ja-Young Lee, Jong Hee Park, Hae Woong Nam, Young-Do Seo, Myung-Ji Roh, Seong Woon Choi, Hak-Jong |
| description | A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9
T
, was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0–30.0 % (w/v) NaCl (optimum, 15.0–20.0 %), pH 7.0–8.0 (optimum, pH 7.5) and 15–40 °C (optimum, 30 °C). The polar lipids of strain K9
T
were identified as phosphatidylglycerol, three unidentified phospholipids and an unidentified glycolipid. The isoprenoid quinone was identified as menaquinone-7. The major cellular fatty acids (>20 % of the total) were found to be anteisio-C
15:0
and anteisio-C
17:0
. The cell wall peptidoglycan composition was determined to contain meso-diaminopimelic acid. The G + C content of genomic DNA was determined to be 48.2 mol %. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolated strain is closely related to
Lentibacillus salinarum
AHS-1
T
(96.7 % sequence similarity). Based on its phenotypic, chemotaxonomic and phylogenetic data, strain K9
T
is considered to represent a novel species of the genus
Lentibacillus
, for which the name
Lentibacillus kimchii
sp. nov., is proposed. The type strain is K9
T
(=KACC 18490
T
= JCM 30234
T
). |
| doi_str_mv | 10.1007/s10482-016-0686-5 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1794499256</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>4050037151</sourcerecordid><originalsourceid>FETCH-LOGICAL-c405t-27c0cd74c0380809c9b55ba4d9b65f5d9a04eda177a6d704385d508b7f9d077d3</originalsourceid><addsrcrecordid>eNp1kcFq3DAQhkVpSTZpHiCXIuilh3gz8lqSdQyhSUsXeknPQpbGWaWytZHs0Lx9tew2lEBOQsz3_zPwEXLOYMkA5GVm0LR1BUxUIFpR8XdkwbisKyWUek8WALCqBMj6mJzk_FC-SrTyiBzXEqBWgi3ItMZx8p2xPoQ5099-sBvvad4u6RiflhfUjBT_TAkHDM90Y0LcbnzwlpbIhMnPA_U5BjOho32Kw6Gh5OiPmLCke0xD2VHmT3iPk-kCfiQfehMynh3eU_Lr5uvd9bdq_fP2-_XVurIN8KmqpQXrZGNh1UILyqqO8840TnWC99wpAw06w6Q0wkloVi13HNpO9sqBlG51Sr7se7cpPs6YJz34bDEEM2Kcs2ZSNY1SNRcF_fwKfYhzGst1hWqlBAVyR7E9ZVPMOWGvt8kPJj1rBnqnRO-V6KJE75RoXjKfDs1zN6B7SfxzUIB6D-QyGu8x_bf6zda_QWeWuQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1787709076</pqid></control><display><type>article</type><title>Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable</title><source>MEDLINE</source><source>SpringerLink Journals</source><creator>Oh, Young Joon ; Lee, Hae-Won ; Lim, Seul Ki ; Kwon, Min-Sung ; Lee, Jieun ; Jang, Ja-Young ; Lee, Jong Hee ; Park, Hae Woong ; Nam, Young-Do ; Seo, Myung-Ji ; Roh, Seong Woon ; Choi, Hak-Jong</creator><creatorcontrib>Oh, Young Joon ; Lee, Hae-Won ; Lim, Seul Ki ; Kwon, Min-Sung ; Lee, Jieun ; Jang, Ja-Young ; Lee, Jong Hee ; Park, Hae Woong ; Nam, Young-Do ; Seo, Myung-Ji ; Roh, Seong Woon ; Choi, Hak-Jong</creatorcontrib><description>A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9
T
, was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0–30.0 % (w/v) NaCl (optimum, 15.0–20.0 %), pH 7.0–8.0 (optimum, pH 7.5) and 15–40 °C (optimum, 30 °C). The polar lipids of strain K9
T
were identified as phosphatidylglycerol, three unidentified phospholipids and an unidentified glycolipid. The isoprenoid quinone was identified as menaquinone-7. The major cellular fatty acids (>20 % of the total) were found to be anteisio-C
15:0
and anteisio-C
17:0
. The cell wall peptidoglycan composition was determined to contain meso-diaminopimelic acid. The G + C content of genomic DNA was determined to be 48.2 mol %. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolated strain is closely related to
Lentibacillus salinarum
AHS-1
T
(96.7 % sequence similarity). Based on its phenotypic, chemotaxonomic and phylogenetic data, strain K9
T
is considered to represent a novel species of the genus
Lentibacillus
, for which the name
Lentibacillus kimchii
sp. nov., is proposed. The type strain is K9
T
(=KACC 18490
T
= JCM 30234
T
).</description><identifier>ISSN: 0003-6072</identifier><identifier>EISSN: 1572-9699</identifier><identifier>DOI: 10.1007/s10482-016-0686-5</identifier><identifier>PMID: 27002961</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Bacillaceae - classification ; Bacillaceae - genetics ; Bacillaceae - isolation & purification ; Bacillaceae - metabolism ; Bacteria ; Bacterial Typing Techniques ; Biomedical and Life Sciences ; Cell Wall - metabolism ; Diaminopimelic Acid - metabolism ; DNA, Bacterial - genetics ; DNA, Ribosomal - genetics ; Fatty Acids - metabolism ; Fermentation ; Food Microbiology ; Gram-positive bacteria ; Halobacteriales - classification ; Halobacteriales - genetics ; Halobacteriales - isolation & purification ; Halobacteriales - metabolism ; Life Sciences ; Lipids ; Medical Microbiology ; Microbiology ; Original Paper ; Peptidoglycan - chemistry ; Phenotype ; Phospholipids - metabolism ; Phylogeny ; Plant Sciences ; RNA, Ribosomal, 16S - genetics ; Sequence Analysis, DNA ; Sodium chloride ; Sodium Chloride - metabolism ; Soil Science & Conservation ; Taxonomy ; Vegetables ; Vegetables - microbiology ; Vitamin K 2 - analogs & derivatives ; Vitamin K 2 - metabolism</subject><ispartof>Antonie van Leeuwenhoek, 2016-06, Vol.109 (6), p.869-876</ispartof><rights>Springer International Publishing Switzerland 2016</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-27c0cd74c0380809c9b55ba4d9b65f5d9a04eda177a6d704385d508b7f9d077d3</citedby><cites>FETCH-LOGICAL-c405t-27c0cd74c0380809c9b55ba4d9b65f5d9a04eda177a6d704385d508b7f9d077d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10482-016-0686-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10482-016-0686-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27002961$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Oh, Young Joon</creatorcontrib><creatorcontrib>Lee, Hae-Won</creatorcontrib><creatorcontrib>Lim, Seul Ki</creatorcontrib><creatorcontrib>Kwon, Min-Sung</creatorcontrib><creatorcontrib>Lee, Jieun</creatorcontrib><creatorcontrib>Jang, Ja-Young</creatorcontrib><creatorcontrib>Lee, Jong Hee</creatorcontrib><creatorcontrib>Park, Hae Woong</creatorcontrib><creatorcontrib>Nam, Young-Do</creatorcontrib><creatorcontrib>Seo, Myung-Ji</creatorcontrib><creatorcontrib>Roh, Seong Woon</creatorcontrib><creatorcontrib>Choi, Hak-Jong</creatorcontrib><title>Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable</title><title>Antonie van Leeuwenhoek</title><addtitle>Antonie van Leeuwenhoek</addtitle><addtitle>Antonie Van Leeuwenhoek</addtitle><description>A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9
T
, was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0–30.0 % (w/v) NaCl (optimum, 15.0–20.0 %), pH 7.0–8.0 (optimum, pH 7.5) and 15–40 °C (optimum, 30 °C). The polar lipids of strain K9
T
were identified as phosphatidylglycerol, three unidentified phospholipids and an unidentified glycolipid. The isoprenoid quinone was identified as menaquinone-7. The major cellular fatty acids (>20 % of the total) were found to be anteisio-C
15:0
and anteisio-C
17:0
. The cell wall peptidoglycan composition was determined to contain meso-diaminopimelic acid. The G + C content of genomic DNA was determined to be 48.2 mol %. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolated strain is closely related to
Lentibacillus salinarum
AHS-1
T
(96.7 % sequence similarity). Based on its phenotypic, chemotaxonomic and phylogenetic data, strain K9
T
is considered to represent a novel species of the genus
Lentibacillus
, for which the name
Lentibacillus kimchii
sp. nov., is proposed. The type strain is K9
T
(=KACC 18490
T
= JCM 30234
T
).</description><subject>Bacillaceae - classification</subject><subject>Bacillaceae - genetics</subject><subject>Bacillaceae - isolation & purification</subject><subject>Bacillaceae - metabolism</subject><subject>Bacteria</subject><subject>Bacterial Typing Techniques</subject><subject>Biomedical and Life Sciences</subject><subject>Cell Wall - metabolism</subject><subject>Diaminopimelic Acid - metabolism</subject><subject>DNA, Bacterial - genetics</subject><subject>DNA, Ribosomal - genetics</subject><subject>Fatty Acids - metabolism</subject><subject>Fermentation</subject><subject>Food Microbiology</subject><subject>Gram-positive bacteria</subject><subject>Halobacteriales - classification</subject><subject>Halobacteriales - genetics</subject><subject>Halobacteriales - isolation & purification</subject><subject>Halobacteriales - metabolism</subject><subject>Life Sciences</subject><subject>Lipids</subject><subject>Medical Microbiology</subject><subject>Microbiology</subject><subject>Original Paper</subject><subject>Peptidoglycan - chemistry</subject><subject>Phenotype</subject><subject>Phospholipids - metabolism</subject><subject>Phylogeny</subject><subject>Plant Sciences</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>Sequence Analysis, DNA</subject><subject>Sodium chloride</subject><subject>Sodium Chloride - metabolism</subject><subject>Soil Science & Conservation</subject><subject>Taxonomy</subject><subject>Vegetables</subject><subject>Vegetables - microbiology</subject><subject>Vitamin K 2 - analogs & derivatives</subject><subject>Vitamin K 2 - metabolism</subject><issn>0003-6072</issn><issn>1572-9699</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNp1kcFq3DAQhkVpSTZpHiCXIuilh3gz8lqSdQyhSUsXeknPQpbGWaWytZHs0Lx9tew2lEBOQsz3_zPwEXLOYMkA5GVm0LR1BUxUIFpR8XdkwbisKyWUek8WALCqBMj6mJzk_FC-SrTyiBzXEqBWgi3ItMZx8p2xPoQ5099-sBvvad4u6RiflhfUjBT_TAkHDM90Y0LcbnzwlpbIhMnPA_U5BjOho32Kw6Gh5OiPmLCke0xD2VHmT3iPk-kCfiQfehMynh3eU_Lr5uvd9bdq_fP2-_XVurIN8KmqpQXrZGNh1UILyqqO8840TnWC99wpAw06w6Q0wkloVi13HNpO9sqBlG51Sr7se7cpPs6YJz34bDEEM2Kcs2ZSNY1SNRcF_fwKfYhzGst1hWqlBAVyR7E9ZVPMOWGvt8kPJj1rBnqnRO-V6KJE75RoXjKfDs1zN6B7SfxzUIB6D-QyGu8x_bf6zda_QWeWuQ</recordid><startdate>20160601</startdate><enddate>20160601</enddate><creator>Oh, Young Joon</creator><creator>Lee, Hae-Won</creator><creator>Lim, Seul Ki</creator><creator>Kwon, Min-Sung</creator><creator>Lee, Jieun</creator><creator>Jang, Ja-Young</creator><creator>Lee, Jong Hee</creator><creator>Park, Hae Woong</creator><creator>Nam, Young-Do</creator><creator>Seo, Myung-Ji</creator><creator>Roh, Seong Woon</creator><creator>Choi, Hak-Jong</creator><general>Springer International Publishing</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7QO</scope></search><sort><creationdate>20160601</creationdate><title>Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable</title><author>Oh, Young Joon ; Lee, Hae-Won ; Lim, Seul Ki ; Kwon, Min-Sung ; Lee, Jieun ; Jang, Ja-Young ; Lee, Jong Hee ; Park, Hae Woong ; Nam, Young-Do ; Seo, Myung-Ji ; Roh, Seong Woon ; Choi, Hak-Jong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-27c0cd74c0380809c9b55ba4d9b65f5d9a04eda177a6d704385d508b7f9d077d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Bacillaceae - classification</topic><topic>Bacillaceae - genetics</topic><topic>Bacillaceae - isolation & purification</topic><topic>Bacillaceae - metabolism</topic><topic>Bacteria</topic><topic>Bacterial Typing Techniques</topic><topic>Biomedical and Life Sciences</topic><topic>Cell Wall - metabolism</topic><topic>Diaminopimelic Acid - metabolism</topic><topic>DNA, Bacterial - genetics</topic><topic>DNA, Ribosomal - genetics</topic><topic>Fatty Acids - metabolism</topic><topic>Fermentation</topic><topic>Food Microbiology</topic><topic>Gram-positive bacteria</topic><topic>Halobacteriales - classification</topic><topic>Halobacteriales - genetics</topic><topic>Halobacteriales - isolation & purification</topic><topic>Halobacteriales - metabolism</topic><topic>Life Sciences</topic><topic>Lipids</topic><topic>Medical Microbiology</topic><topic>Microbiology</topic><topic>Original Paper</topic><topic>Peptidoglycan - chemistry</topic><topic>Phenotype</topic><topic>Phospholipids - metabolism</topic><topic>Phylogeny</topic><topic>Plant Sciences</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>Sequence Analysis, DNA</topic><topic>Sodium chloride</topic><topic>Sodium Chloride - metabolism</topic><topic>Soil Science & Conservation</topic><topic>Taxonomy</topic><topic>Vegetables</topic><topic>Vegetables - microbiology</topic><topic>Vitamin K 2 - analogs & derivatives</topic><topic>Vitamin K 2 - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oh, Young Joon</creatorcontrib><creatorcontrib>Lee, Hae-Won</creatorcontrib><creatorcontrib>Lim, Seul Ki</creatorcontrib><creatorcontrib>Kwon, Min-Sung</creatorcontrib><creatorcontrib>Lee, Jieun</creatorcontrib><creatorcontrib>Jang, Ja-Young</creatorcontrib><creatorcontrib>Lee, Jong Hee</creatorcontrib><creatorcontrib>Park, Hae Woong</creatorcontrib><creatorcontrib>Nam, Young-Do</creatorcontrib><creatorcontrib>Seo, Myung-Ji</creatorcontrib><creatorcontrib>Roh, Seong Woon</creatorcontrib><creatorcontrib>Choi, Hak-Jong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>Biotechnology Research Abstracts</collection><jtitle>Antonie van Leeuwenhoek</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oh, Young Joon</au><au>Lee, Hae-Won</au><au>Lim, Seul Ki</au><au>Kwon, Min-Sung</au><au>Lee, Jieun</au><au>Jang, Ja-Young</au><au>Lee, Jong Hee</au><au>Park, Hae Woong</au><au>Nam, Young-Do</au><au>Seo, Myung-Ji</au><au>Roh, Seong Woon</au><au>Choi, Hak-Jong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable</atitle><jtitle>Antonie van Leeuwenhoek</jtitle><stitle>Antonie van Leeuwenhoek</stitle><addtitle>Antonie Van Leeuwenhoek</addtitle><date>2016-06-01</date><risdate>2016</risdate><volume>109</volume><issue>6</issue><spage>869</spage><epage>876</epage><pages>869-876</pages><issn>0003-6072</issn><eissn>1572-9699</eissn><abstract>A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9
T
, was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped cells showing oxidase and catalase activity. It was found to grow at 10.0–30.0 % (w/v) NaCl (optimum, 15.0–20.0 %), pH 7.0–8.0 (optimum, pH 7.5) and 15–40 °C (optimum, 30 °C). The polar lipids of strain K9
T
were identified as phosphatidylglycerol, three unidentified phospholipids and an unidentified glycolipid. The isoprenoid quinone was identified as menaquinone-7. The major cellular fatty acids (>20 % of the total) were found to be anteisio-C
15:0
and anteisio-C
17:0
. The cell wall peptidoglycan composition was determined to contain meso-diaminopimelic acid. The G + C content of genomic DNA was determined to be 48.2 mol %. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolated strain is closely related to
Lentibacillus salinarum
AHS-1
T
(96.7 % sequence similarity). Based on its phenotypic, chemotaxonomic and phylogenetic data, strain K9
T
is considered to represent a novel species of the genus
Lentibacillus
, for which the name
Lentibacillus kimchii
sp. nov., is proposed. The type strain is K9
T
(=KACC 18490
T
= JCM 30234
T
).</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><pmid>27002961</pmid><doi>10.1007/s10482-016-0686-5</doi><tpages>8</tpages></addata></record> |
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| ispartof | Antonie van Leeuwenhoek, 2016-06, Vol.109 (6), p.869-876 |
| issn | 0003-6072 1572-9699 |
| language | eng |
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| source | MEDLINE; SpringerLink Journals |
| subjects | Bacillaceae - classification Bacillaceae - genetics Bacillaceae - isolation & purification Bacillaceae - metabolism Bacteria Bacterial Typing Techniques Biomedical and Life Sciences Cell Wall - metabolism Diaminopimelic Acid - metabolism DNA, Bacterial - genetics DNA, Ribosomal - genetics Fatty Acids - metabolism Fermentation Food Microbiology Gram-positive bacteria Halobacteriales - classification Halobacteriales - genetics Halobacteriales - isolation & purification Halobacteriales - metabolism Life Sciences Lipids Medical Microbiology Microbiology Original Paper Peptidoglycan - chemistry Phenotype Phospholipids - metabolism Phylogeny Plant Sciences RNA, Ribosomal, 16S - genetics Sequence Analysis, DNA Sodium chloride Sodium Chloride - metabolism Soil Science & Conservation Taxonomy Vegetables Vegetables - microbiology Vitamin K 2 - analogs & derivatives Vitamin K 2 - metabolism |
| title | Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable |
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