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International Journal of Systematic and Evolutionary Microbiology, Vol 50, 1789-1795, Copyright © 2000 by Society for General Microbiology
JH Yoon, SS Kang, TI Mheen, JS Ahn, HJ Lee, TK Kim, CS Park, YH Kho, KH Kang and YH Park
Korea Research Institute of Bioscience and Biotechnology (KRIBB), PO Box 115, Yusong, Taejon, Korea
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)).
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