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
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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