Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food
Two bacterial strains designated NKC220-2 T and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike t...
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| creator | Oh, Young Joon Kim, Joon Yong Jo, Hee Eun Park, Hyo Kyeong Lim, Seul Ki Kwon, Min-Sung Choi, Hak-Jong |
| description | Two bacterial strains designated NKC220-2
T
and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus
Lentibacillus
. The optimal pH for growth was 8.0, higher than that of the type species in the genus
Lentibacillus
, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus
Lentibacillus
and most closely related to
Lentibacillus juripiscarius
IS40-3
T
(97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and
Lentibacillus lipolyticus
SSKP1-9
T
(79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to
Lentibacillus
. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2
T
and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained
meso
-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C
15:0
and anteiso-C
17:0
. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2
T
and NKC851-2 represent novel species of the genus
Lentibacillus
, for which the name
Lentibacillus cibarius
sp. nov. is proposed. The type strain is NKC220-2
T
(= KACC 21232
T
= JCM 33390
T
). |
| doi_str_mv | 10.1007/s12275-020-9507-7 |
| format | Article |
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T
and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus
Lentibacillus
. The optimal pH for growth was 8.0, higher than that of the type species in the genus
Lentibacillus
, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus
Lentibacillus
and most closely related to
Lentibacillus juripiscarius
IS40-3
T
(97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and
Lentibacillus lipolyticus
SSKP1-9
T
(79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to
Lentibacillus
. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2
T
and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained
meso
-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C
15:0
and anteiso-C
17:0
. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2
T
and NKC851-2 represent novel species of the genus
Lentibacillus
, for which the name
Lentibacillus cibarius
sp. nov. is proposed. The type strain is NKC220-2
T
(= KACC 21232
T
= JCM 33390
T
).</description><identifier>ISSN: 1225-8873</identifier><identifier>EISSN: 1976-3794</identifier><identifier>DOI: 10.1007/s12275-020-9507-7</identifier><identifier>PMID: 32279278</identifier><language>eng</language><publisher>Seoul: The Microbiological Society of Korea</publisher><subject>Bacillaceae - classification ; Bacillaceae - isolation & purification ; Bacteria ; Bacterial Typing Techniques ; Base Composition ; Biomedical and Life Sciences ; Brassica - microbiology ; Cardiolipin ; Catalase ; Cell walls ; Diaminopimelic Acid - chemistry ; DNA, Bacterial - genetics ; Fatty acids ; Fatty Acids - chemistry ; Fermentation ; Fermented food ; Fermented Foods - microbiology ; Fish ; Fish silage ; Food Microbiology ; Genes ; Genomic analysis ; Genomics ; Halophilic bacteria ; Kimchi ; Life Sciences ; Life Sciences & Biomedicine ; Lipids ; Menaquinones ; Microbial Systematics and Evolutionary Microbiology ; Microbiological strains ; Microbiology ; New species ; pH effects ; Phosphatidylglycerol ; Phospholipids ; Phospholipids - chemistry ; Phylogenetics ; Phylogeny ; Republic of Korea ; RNA, Ribosomal, 16S - genetics ; rRNA 16S ; Science & Technology ; Sequence Analysis, DNA ; Similarity ; Sodium chloride ; Spores ; Strains (organisms) ; Vitamin K 2 - analogs & derivatives ; Vitamin K 2 - chemistry ; 생물학</subject><ispartof>The Journal of Microbiology, 2020, 58(5), , pp.387-394</ispartof><rights>The Microbiological Society of Korea 2020</rights><rights>The Microbiological Society of Korea 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>10</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000525142200002</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c406t-f85470a8b0977030c333105342f0ddd50a0e4a925e7ac06009c3206d1ac43c913</citedby><cites>FETCH-LOGICAL-c406t-f85470a8b0977030c333105342f0ddd50a0e4a925e7ac06009c3206d1ac43c913</cites><orcidid>0000-0002-3566-3379</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12275-020-9507-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12275-020-9507-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,782,786,27933,27934,28257,41497,42566,51328</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32279278$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002579741$$DAccess content in National Research Foundation of Korea (NRF)$$Hfree_for_read</backlink></links><search><creatorcontrib>Oh, Young Joon</creatorcontrib><creatorcontrib>Kim, Joon Yong</creatorcontrib><creatorcontrib>Jo, Hee Eun</creatorcontrib><creatorcontrib>Park, Hyo Kyeong</creatorcontrib><creatorcontrib>Lim, Seul Ki</creatorcontrib><creatorcontrib>Kwon, Min-Sung</creatorcontrib><creatorcontrib>Choi, Hak-Jong</creatorcontrib><title>Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food</title><title>The journal of microbiology</title><addtitle>J Microbiol</addtitle><addtitle>J MICROBIOL</addtitle><addtitle>J Microbiol</addtitle><description>Two bacterial strains designated NKC220-2
T
and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus
Lentibacillus
. The optimal pH for growth was 8.0, higher than that of the type species in the genus
Lentibacillus
, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus
Lentibacillus
and most closely related to
Lentibacillus juripiscarius
IS40-3
T
(97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and
Lentibacillus lipolyticus
SSKP1-9
T
(79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to
Lentibacillus
. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2
T
and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained
meso
-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C
15:0
and anteiso-C
17:0
. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2
T
and NKC851-2 represent novel species of the genus
Lentibacillus
, for which the name
Lentibacillus cibarius
sp. nov. is proposed. The type strain is NKC220-2
T
(= KACC 21232
T
= JCM 33390
T
).</description><subject>Bacillaceae - classification</subject><subject>Bacillaceae - isolation & purification</subject><subject>Bacteria</subject><subject>Bacterial Typing Techniques</subject><subject>Base Composition</subject><subject>Biomedical and Life Sciences</subject><subject>Brassica - microbiology</subject><subject>Cardiolipin</subject><subject>Catalase</subject><subject>Cell walls</subject><subject>Diaminopimelic Acid - chemistry</subject><subject>DNA, Bacterial - genetics</subject><subject>Fatty acids</subject><subject>Fatty Acids - chemistry</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Fermented Foods - microbiology</subject><subject>Fish</subject><subject>Fish silage</subject><subject>Food Microbiology</subject><subject>Genes</subject><subject>Genomic analysis</subject><subject>Genomics</subject><subject>Halophilic bacteria</subject><subject>Kimchi</subject><subject>Life Sciences</subject><subject>Life Sciences & Biomedicine</subject><subject>Lipids</subject><subject>Menaquinones</subject><subject>Microbial Systematics and Evolutionary Microbiology</subject><subject>Microbiological strains</subject><subject>Microbiology</subject><subject>New species</subject><subject>pH effects</subject><subject>Phosphatidylglycerol</subject><subject>Phospholipids</subject><subject>Phospholipids - chemistry</subject><subject>Phylogenetics</subject><subject>Phylogeny</subject><subject>Republic of Korea</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>rRNA 16S</subject><subject>Science & Technology</subject><subject>Sequence Analysis, DNA</subject><subject>Similarity</subject><subject>Sodium chloride</subject><subject>Spores</subject><subject>Strains (organisms)</subject><subject>Vitamin K 2 - analogs & derivatives</subject><subject>Vitamin K 2 - chemistry</subject><subject>생물학</subject><issn>1225-8873</issn><issn>1976-3794</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><sourceid>EIF</sourceid><recordid>eNqNkFtL7DAUhYMoXkZ_gC-Hgk-iHXeSpmkeZfCGg4Loc8ikqSfONBmTVvHfm7FengQhsBfkWzsrC6F9DGMMwE8iJoSzHAjkggHP-RraxoKXOeWiWE-aEJZXFadbaCfGJ4AS04Jsoi2afILwahvdTI3r7Expu1j0MdNJBptEXI4z51_Gx5mNfqE6U2dN8G02t63-b48zlV37YJTLGhPatGJ17329izYatYhm73OO0MP52f3kMp_eXlxNTqe5LqDs8qZiBQdVzUBwDhQ0pRQDS-EaqOuagQJTKEGY4UpDCSA0JVDWWOmCaoHpCB0Oe11o5Fxb6ZX9mI9ezoM8vbu_koJjgkuR2IOBXQb_3JvYySffB5fiSUIFSw-vzgjhgdLBxxhMI5fBtiq8SQxy1bYc2papbblqW_Lk-fe5uZ-1pv52fNWbgKMBeDUz30RtjdPmGwMARhguCEkKSKKrv9MT26nOejfxveuSlQzWmHD3aMLPH3-P_w7ZbKeT</recordid><startdate>20200501</startdate><enddate>20200501</enddate><creator>Oh, Young Joon</creator><creator>Kim, Joon Yong</creator><creator>Jo, Hee Eun</creator><creator>Park, Hyo Kyeong</creator><creator>Lim, Seul Ki</creator><creator>Kwon, Min-Sung</creator><creator>Choi, Hak-Jong</creator><general>The Microbiological Society of Korea</general><general>Microbiological Society Korea</general><general>Springer Nature B.V</general><general>한국미생물학회</general><scope>AOWDO</scope><scope>BLEPL</scope><scope>DTL</scope><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>7QL</scope><scope>7T7</scope><scope>7TM</scope><scope>7TN</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H94</scope><scope>H95</scope><scope>K9.</scope><scope>L.G</scope><scope>M7N</scope><scope>P64</scope><scope>ACYCR</scope><orcidid>https://orcid.org/0000-0002-3566-3379</orcidid></search><sort><creationdate>20200501</creationdate><title>Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food</title><author>Oh, Young Joon ; Kim, Joon Yong ; Jo, Hee Eun ; Park, Hyo Kyeong ; Lim, Seul Ki ; Kwon, Min-Sung ; Choi, Hak-Jong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c406t-f85470a8b0977030c333105342f0ddd50a0e4a925e7ac06009c3206d1ac43c913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Bacillaceae - classification</topic><topic>Bacillaceae - isolation & purification</topic><topic>Bacteria</topic><topic>Bacterial Typing Techniques</topic><topic>Base Composition</topic><topic>Biomedical and Life Sciences</topic><topic>Brassica - microbiology</topic><topic>Cardiolipin</topic><topic>Catalase</topic><topic>Cell walls</topic><topic>Diaminopimelic Acid - chemistry</topic><topic>DNA, Bacterial - genetics</topic><topic>Fatty acids</topic><topic>Fatty Acids - chemistry</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Fermented Foods - microbiology</topic><topic>Fish</topic><topic>Fish silage</topic><topic>Food Microbiology</topic><topic>Genes</topic><topic>Genomic analysis</topic><topic>Genomics</topic><topic>Halophilic bacteria</topic><topic>Kimchi</topic><topic>Life Sciences</topic><topic>Life Sciences & Biomedicine</topic><topic>Lipids</topic><topic>Menaquinones</topic><topic>Microbial Systematics and Evolutionary Microbiology</topic><topic>Microbiological strains</topic><topic>Microbiology</topic><topic>New species</topic><topic>pH effects</topic><topic>Phosphatidylglycerol</topic><topic>Phospholipids</topic><topic>Phospholipids - chemistry</topic><topic>Phylogenetics</topic><topic>Phylogeny</topic><topic>Republic of Korea</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>rRNA 16S</topic><topic>Science & Technology</topic><topic>Sequence Analysis, DNA</topic><topic>Similarity</topic><topic>Sodium chloride</topic><topic>Spores</topic><topic>Strains (organisms)</topic><topic>Vitamin K 2 - analogs & derivatives</topic><topic>Vitamin K 2 - chemistry</topic><topic>생물학</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oh, Young Joon</creatorcontrib><creatorcontrib>Kim, Joon Yong</creatorcontrib><creatorcontrib>Jo, Hee Eun</creatorcontrib><creatorcontrib>Park, Hyo Kyeong</creatorcontrib><creatorcontrib>Lim, Seul Ki</creatorcontrib><creatorcontrib>Kwon, Min-Sung</creatorcontrib><creatorcontrib>Choi, Hak-Jong</creatorcontrib><collection>Web of Science - Science Citation Index Expanded - 2020</collection><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Korean Citation Index</collection><jtitle>The journal of microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oh, Young Joon</au><au>Kim, Joon Yong</au><au>Jo, Hee Eun</au><au>Park, Hyo Kyeong</au><au>Lim, Seul Ki</au><au>Kwon, Min-Sung</au><au>Choi, Hak-Jong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food</atitle><jtitle>The journal of microbiology</jtitle><stitle>J Microbiol</stitle><stitle>J MICROBIOL</stitle><addtitle>J Microbiol</addtitle><date>2020-05-01</date><risdate>2020</risdate><volume>58</volume><issue>5</issue><spage>387</spage><epage>394</epage><pages>387-394</pages><issn>1225-8873</issn><eissn>1976-3794</eissn><abstract>Two bacterial strains designated NKC220-2
T
and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus
Lentibacillus
. The optimal pH for growth was 8.0, higher than that of the type species in the genus
Lentibacillus
, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus
Lentibacillus
and most closely related to
Lentibacillus juripiscarius
IS40-3
T
(97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and
Lentibacillus lipolyticus
SSKP1-9
T
(79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to
Lentibacillus
. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2
T
and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained
meso
-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C
15:0
and anteiso-C
17:0
. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2
T
and NKC851-2 represent novel species of the genus
Lentibacillus
, for which the name
Lentibacillus cibarius
sp. nov. is proposed. The type strain is NKC220-2
T
(= KACC 21232
T
= JCM 33390
T
).</abstract><cop>Seoul</cop><pub>The Microbiological Society of Korea</pub><pmid>32279278</pmid><doi>10.1007/s12275-020-9507-7</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-3566-3379</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1225-8873 |
| ispartof | The Journal of Microbiology, 2020, 58(5), , pp.387-394 |
| issn | 1225-8873 1976-3794 |
| language | eng |
| recordid | cdi_pubmed_primary_32279278 |
| source | MEDLINE; SpringerNature Journals; Web of Science - Science Citation Index Expanded - 2020<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" /> |
| subjects | Bacillaceae - classification Bacillaceae - isolation & purification Bacteria Bacterial Typing Techniques Base Composition Biomedical and Life Sciences Brassica - microbiology Cardiolipin Catalase Cell walls Diaminopimelic Acid - chemistry DNA, Bacterial - genetics Fatty acids Fatty Acids - chemistry Fermentation Fermented food Fermented Foods - microbiology Fish Fish silage Food Microbiology Genes Genomic analysis Genomics Halophilic bacteria Kimchi Life Sciences Life Sciences & Biomedicine Lipids Menaquinones Microbial Systematics and Evolutionary Microbiology Microbiological strains Microbiology New species pH effects Phosphatidylglycerol Phospholipids Phospholipids - chemistry Phylogenetics Phylogeny Republic of Korea RNA, Ribosomal, 16S - genetics rRNA 16S Science & Technology Sequence Analysis, DNA Similarity Sodium chloride Spores Strains (organisms) Vitamin K 2 - analogs & derivatives Vitamin K 2 - chemistry 생물학 |
| title | Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food |
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