July 7, 2019  |  

Lactobacillus allii sp. nov. isolated from scallion kimchi.

Authors: Jung, Min Young and Lee, Se Hee and Lee, Moeun and Song, Jung Hee and Chang, Ji Yoon

A novel strain of lactic acid bacteria, WiKim39T, was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid bacterium. Phylogenetic analysis of the 16S rRNA gene sequence showed that strain WiKim39T belonged to the genus Lactobacillus, and shared 97.1-98.2?%?pair-wise sequence similarities with related type strains, Lactobacillus nodensis, Lactobacillus insicii, Lactobacillus versmoldensis, Lactobacillus tucceti and Lactobacillus furfuricola. The G+C?content of the strain based on its genome sequence was 35.3?mol%. The ANI values between WiKim39T and the closest relatives were lower than 80?%. Based on the phenotypic, biochemical, and phylogenetic analyses, strain WiKim39T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus allii sp. nov. is proposed. The type strain is WiKim39T (=KCTC 21077T=JCM 31938T).

Journal: International journal of systematic and evolutionary microbiology
DOI: 10.1099/ijsem.0.002327
Year: 2017

Read publication

Talk with an expert

If you have a question, need to check the status of an order, or are interested in purchasing an instrument, we're here to help.