%0 Journal Article %A Jung, Min Young %A Lee, Se Hee %A Lee, Moeun %A Song, Jung Hee %A Chang, Ji Yoon %T Lactobacillus allii sp. nov. isolated from scallion kimchi %D 2017 %J International Journal of Systematic and Evolutionary Microbiology, %V 67 %N 12 %P 4936-4942 %@ 1466-5034 %R https://doi.org/10.1099/ijsem.0.002327 %K lactic acid bacteria %K kimchi %K novel species %K Lactobacillus allii %I Microbiology Society, %X 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). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.002327