Lactobacillus allii sp. nov. isolated from scallion kimchi
Jung, Min Young and Lee, Se Hee and Lee, Moeun and Song, Jung Hee and Chang, Ji Yoon,, 67, 4936-4942 (2017),
doi = https://doi.org/10.1099/ijsem.0.002327,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= 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).,
language=,
type=