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Title 

Oceanobacillus kimchii sp. nov. Isolated from a traditional Korean fermented food

Authors 

T W WhonM J JungS W RohY D NamE J ParkKee Sun ShinJ W Bae

Publisher 

Microbiological Society of Korea

Issue Date 

2010

Citation 

Journal of Microbiology, vol. 48, no. 6, pp. 862-866

Keywords 

Oceanobacillus kimchii sp. nov.taxonomy

Abstract 

A moderate halophile, strain X50T, 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°C (optimum: 37°C). The morphological, physiological, and biochemical features and the 16S rRNA gene sequences of strain X50T were characterized. Colonies of the isolate were creamcolored and the cells were rod-shaped. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain X50T belongs to the genus Oceanobacillus and is closely related phylogenetically to the type strain O. iheyensis HTE831T (98.9%) and O. oncorhynchi subsp. oncorhynchi R-2T (97.0%). The cellular fatty acid profiles predominately included anteiso-C15:0 and iso-C15:0. 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 X50T and reference species in the genus Oceanobacillus. Therefore, strain X50T was proposed as a novel species and named Oceanobacillus kimchii. The type strain of the new species is X50T (=JCM 16803T =KACC 14914T =DSM 23341T).

ISSN 

1225-8873

Link 

http://dx.doi.org/10.1007/s12275-010-0214-7

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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