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International Journal of Systematic and Evolutionary Microbiology, Vol 52, 507-511, Copyright © 2002 by Society for General Microbiology

Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi

H. J. Choi, C. I. Cheigh, S. B. Kim, J. C. Lee, D. W. Lee, S. W. Choi, J. M. Park and Y. R. Pyun
Department of Biotechnology and Bioproducts Research Center, Yonsei University, 134 Shinchon-Dong, Sodaemun-Gu, Seoul 120-749, South Korea

A Gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3--0.5 x 1--2 microm and designated strain CHJ3(T), was isolated from partially fermented kimchi, a traditional Korean fermented vegetable food. The strain produced CO(2) gas, D-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. It also fermented N-acetylglucosamine, amygdalin, arbutin, cellobiose, D-fructose, galactose, beta-gentiobiose, gluconate, D-glucose, maltose, D-mannose, salicin, sucrose and D-xylose. The G+C content of the DNA was 48.2 mol%. Phylogenetic analysis of 16S rRNA showed that strain CHJ3(T) is a member of the genus Weissella. The nearest phylogenetic relative of strain CHJ3(T) was Weissella confusa, with 16S rRNA similarity of 98.3%. However, strain CHJ3(T) could be differentiated from W. confusa on the basis of some phenotypic characteristics, analysis of whole-cell protein patterns and DNA--DNA hybridization data. These data suggest that strain CHJ3(T) be classified in the genus Weissella as a novel species, Weissella kimchii sp. nov. The type strain is CHJ3(T) (=KCCM 41287(T) =DSM 14295(T) =KCTC 3746(T)).


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