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Title 

Lactobacillus kimchii sp. nov., a new species from kimchi

Authors 

Jung Hoon YoonSeok Sung KangTae Ick MheenJong Seog AhnHun Joo LeeTae Kang KimChan Sun ParkYung Hee KhoKook Hee KangYong Ha Park

Publisher 

Society for General Microbiology

Issue Date 

2000

Citation 

International Journal of Systematic and Evolutionary Microbiology, vol. 50, no. 5, pp. 1789-1795

Keywords 

lactobacillus kimchii sp. nov.lactic acid bacterium

Abstract 

A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization and phylogenetic and genetic methods. This organism (MT-1077(T)) has phenotypic properties that are consistent with the description characterizing the genus Lactobacillus. Phylogenetic analysis based on 16S rDNA sequences showed clearly that strain MT-1077(T) is a member of the genus Lactobacillus. The closest phylogenetic relatives are Lactobacillus alimentarius KCTC 3593(T) and Lactobacillus farciminis LMG 9200(T), with levels of 16S rDNA similarity of 98.4 and 98.2%, respectively. Levels of 16S rDNA similarity between strain MT-1077(T) and other Lactobacillus species were less than 93.0%. Differences in some phenotypic characteristics and DNA-DNA relatedness data indicated that strain MT-1077(T) should be distinguished from L. alimentarius KCTC 3593(T) and L. farciminis LMG 9200(T). On the basis of the data presented, it is proposed that strain MT-1077(T) should be placed in the genus Lactobacillus as a new species, Lactobacillus kimchii sp. nov. The type strain of the new species is strain MT-1077(T) (= KCTC 8903P(T) = JCM 10707(T)).

ISSN 

1466-5026

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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