Lactobacillus allii sp. Nov. isolated from scallion kimchi

International Journal of Systematic and Evolutionary Microbiology

Volumn 67, Issue 12, 2017, Pages 4936-4942

  Jung, Min Young ^a   Lee, Se Hee ^a   Lee, Moeun ^a   Song, Jung Hee ^a   Chang, Ji Yoon ^a  

^a World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

Author keywords

Kimchi; Lactic acid bacteria; Lactobacillus allii; Novel species

Indexed keywords

RNA 16S; BACTERIAL DNA;

ANAEROBIC BACTERIUM; ARTICLE; BACTERIAL GENOME; BACTERIUM ISOLATION; BIOCHEMICAL ANALYSIS; DNA BASE COMPOSITION; FERMENTED PRODUCT; GENE SEQUENCE; GENUS; GRAM POSITIVE BACTERIUM; KIMCHI; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ALLII; LACTOBACILLUS FURFURICOLA; LACTOBACILLUS INSICII; LACTOBACILLUS NODENSIS; LACTOBACILLUS TUCCETI; LACTOBACILLUS VERSMOLDENSIS; NEW SPECIES; NONHUMAN; NUCLEOTIDE SEQUENCE; PEPPER; PHENOTYPE; PHYLOGENY; PRIORITY JOURNAL; SEQUENCE HOMOLOGY; TYPE STRAIN; VEGETABLE; BACTERIUM IDENTIFICATION; CLASSIFICATION; DNA SEQUENCE; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; SOUTH KOREA;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; FERMENTED FOODS; FOOD MICROBIOLOGY; LACTOBACILLUS; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; REPUBLIC OF KOREA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 85037714270     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.002327     Document Type: Article

References (28)

1. Kabak B, Dobson AD. An introduction to the traditional fermented foods and beverages of Turkey. Crit Rev Food Sci Nutr 2011;51: 248–260.
2. Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol 2002;75:181–187.
3. Kim M, Chun J. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int J Food Microbiol 2005;103:91–96.
4. Patra JK, Das G, Paramithiotis S, Shin HS. Kimchi and other widely consumed traditional fermented foods of Korea: a review. Front Microbiol 2016;7:1493.
5. Lee G-I, Lee H-M, Lee C-H. Food safety issues in industrialization of traditional Korean foods. Food Control 2012;24:1–5.
6. Park KY, Jeong JK, Lee YE, Daily JW. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food 2014;17:6–20.
7. Jung JY, Lee SH, Jeon CO. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl Microbiol Biotechnol 2014;98:2385–2393.
8. Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int 2014;2014:1–19.
9. Hammes WP, Weiss N, Holzapfel W. The genera Lactobacillus and Carnobacterium. In: Balows A, Tru€per HG, Dworkin M, Harder W, K-H Schleifer et al. (editors). In The Prokaryotes: a Handbook on the Biology of Bacteria: Ecophysiology, Isolation, Identification, Applications. New York: Springer; 1991. pp. 1535–1594.
10. Giraffa G, Chanishvili N, Widyastuti Y. Importance of lactobacilli in food and feed biotechnology. Res Microbiol 2010;161:480–487.
11. Ehrmann MA, Kröckel L, Lick S, Radmann P, Bantleon A et al. Lactobacillus insicii sp. nov., isolated from fermented raw meat. Int J Syst Evol Microbiol 2016;66:236–242.
12. Kröckel L, Schillinger U, Franz CM, Bantleon A, Ludwig W et al. Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage. Int J Syst Evol Microbiol 2003;53:513–517.
13. Chenoll E, Carmen Macián M, Aznar R. Lactobacillus tucceti sp. nov., a new lactic acid bacterium isolated from sausage. Syst Appl Microbiol 2006;29:389–395.
14. Irisawa T, Tanaka N, Kitahara M, Sakamoto M, Ohkuma M et al. Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles. Int J Syst Evol Microbiol 2014;64: 2902–2906.
15. Kim OS, Cho YJ, Lee K, Yoon SH, Kim M et al. Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species. Int J Syst Evol Microbiol 2012;62:716–721.
16. Kumar S, Stecher G, Tamura K. MEGA7: molecular evolutionary genetics analysis version 7.0 for bigger datasets. Mol Biol Evol 2016;33:1870–1874.
17. Thompson JD, Gibson TJ, Plewniak F, Jeanmougin F, Higgins DG. The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res 1997;25:4876–4882.
18. Stackebrandt E, Ebers J. Taxonomic parameters revisited: tarnished gold standards. Microbiol Today 2006;33:152–155.
19. Naser SM, Dawyndt P, Hoste B, Gevers D, Vandemeulebroecke K et al. Identification of lactobacilli by pheS and rpoA gene sequence analyses. Int J Syst Evol Microbiol 2007;57:2777–2789.
20. Ezaki T, Hashimoto Y, Yabuuchi E. Fluorometric deoxyribonucleic acid-deoxyribonucleic acid hybridization in microdilution wells as an alternative to membrane filter hybridization in which radioisotopes are used to determine genetic relatedness among bacterial strains. Int J Syst Bacteriol 1989;39:224–229.
21. Wayne LG. International committee on systematic bacteriology: announcement of the report of the ad hoc committee on reconciliation of approaches to bacterial systematics. Zentralbl Bakteriol Mikrobiol Hyg 1988;268:433–434.
22. Chin CS, Alexander DH, Marks P, Klammer AA, Drake J et al. Nonhybrid, finished microbial genome assemblies from long-read SMRT sequencing data. Nat Methods 2013;10:563–569.
23. Sun Z, Harris HM, McCann A, Guo C, Argimón S et al. Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera. Nat Commun 2015;6:8322.
24. Moon JS, Choi HS, Shin SY, Noh SJ, Jeon CO et al. Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi. J Microbiol 2015;53:337–342.
25. Ramasamy D, Mishra AK, Lagier JC, Padhmanabhan R, Rossi M et al. A polyphasic strategy incorporating genomic data for the taxonomic description of novel bacterial species. Int J Syst Evol Microbiol 2014;64:384–391.
26. Schumann P. Peptidoglycan structure. Methods Microbiol 2011;38: 101–129.
27. Kashiwagi T, Suzuki T, Kamakura T. Lactobacillus nodensis sp. nov., isolated from rice bran. Int J Syst Evol Microbiol 2009;59:83–86.
28. Kim DS, Choi SH, Kim DW, Kim RN, Nam SH et al. Genome sequence of Lactobacillus versmoldensis KCTC 3814. J Bacteriol 2011;193:5589–5590.