Lee Jung-Sook, Lee Keun Chul, Ahn Jong-Seog, Mheen Tae-Ick, Pyun Yu-Ryang, Park Yong-Ha
Korea Research Institute of Bioscience and Biotechnology, Taejon, Korea.
Int J Syst Evol Microbiol. 2002 Jul;52(Pt 4):1257-61. doi: 10.1099/00207713-52-4-1257.
A taxonomic study was carried out on two strains that came from kimchi, a traditional Korean fermented-vegetable food. The DNA G+C content of these strains was 37 mol %. Both strains contained Lys-Ala-Ser in the cell walls. On the basis of morphological, physiological and chemotaxonomic characteristics, together with data from 16S rDNA sequence comparisons and DNA-DNA reassociation, it is proposed that these strains represent a novel species of the genus Weissella, Weissella koreensis sp. nov. The type strain is strain S-5623T (= KCTC 3621T KCCM 41516T = JCM 11263T).
对两株来自韩国传统发酵蔬菜食品泡菜的菌株进行了分类学研究。这些菌株的DNA G+C含量为37摩尔%。两株菌的细胞壁中均含有赖氨酸-丙氨酸-丝氨酸。基于形态、生理和化学分类学特征，结合16S rDNA序列比较和DNA-DNA重结合的数据，提议将这些菌株归为魏斯氏菌属的一个新种，即韩国魏斯氏菌（Weissella koreensis sp. nov.）。模式菌株为S-5623T（=KCTC 3621T = KCCM 41516T = JCM 11263T）。
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