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Leuconostoc inhae sp. nov., a lactic acid bacterium isolated from kimchi

Research Laboratory for Microbiology, Department of Biological Sciences, Inha University, Incheon 402-751, Republic of Korea

Correspondence
Hongui Han
biohan{at}inha.ac.kr

Six strains of a hitherto unknown bacterium isolated from kimchi, a fermented vegetable food produced in Korea, were characterized by using phenotypic methods, phylogenetic analysis and DNA–DNA hybridization. The novel strains were Gram-positive, non-spore-forming, heterofermentative and spherical or lenticular lactic acid bacteria. Comparative 16S rRNA gene sequencing and DNA relatedness demonstrated that the unknown strains represented a novel clade within the genus Leuconostoc and were close to, but distinct from, Leuconostoc gelidum. The unknown strains were clearly distinguished from all described members of the genus Leuconostoc by using RFLP patterns of genus-specific 16S rRNA gene PCR products with a single endonuclease, BsmAI. Based on the polyphasic evidence, the unknown isolates are classified as Leuconostoc inhae sp. nov. The type strain is strain IH003^T (=KCTC 3774^T =DSM 15101^T).

The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains IH003^T and IH611 are AF439560 and AY117686.

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