Ko Hye In, Kim So-Rim, Jeong Chae-Rim, Yun Misun, Nam Sohee, Eun Jong-Bang, Kim Tae-Woon
Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea.
Int J Syst Evol Microbiol. 2025 Jun;75(6). doi: 10.1099/ijsem.0.006829.
A short, rod-shaped, Gram-positive, catalase-negative and facultative anaerobic bacterium, designated strain P0083, was isolated from kimchi, a traditional Korean fermented vegetable. Phylogenetic analysis based on the nearly complete 16S rRNA and gene sequences placed the isolate within a distinct group from other closely related species within the genus. Under anaerobic conditions on de Man, Rogosa and Sharpe agar, the bacterium formed beige, circular colonies of moderate size. Growth occurred between 4 and 25 °C, with optimal growth at 20 °C and limited growth at 30 °C. The bacterium grew at pH 5-8 and tolerated 3% NaCl. The main cellular fatty acids included C16 : 0 fatty acid methyl esters (FAME) and C18 : 1 CIS 9 FAME. Digital DNA-DNA hybridization confirmed that strain P0083 represents a novel genomic species, with species sharing less than 84.22% DNA homology with strain P0083. The genomic, phenotypic and biochemical characteristics of support the hypothesis that strain P0083 (=JCM 37383=KCTC 25916) represents a novel species, sp. nov., with P0083 as the type strain.
从韩国传统发酵蔬菜泡菜中分离出一株短杆状、革兰氏阳性、过氧化氢酶阴性、兼性厌氧的细菌，命名为P0083菌株。基于近乎完整的16S rRNA和基因序列的系统发育分析将该分离株置于与该属内其他密切相关物种不同的一个类群中。在厌氧条件下于德氏、罗氏和夏普琼脂上培养时，该细菌形成中等大小的米色圆形菌落。其生长温度范围为4至25°C，最适生长温度为20°C，在30°C时生长受限。该细菌在pH 5 - 8的条件下生长，能耐受3%的氯化钠。主要细胞脂肪酸包括C16 : 0脂肪酸甲酯（FAME）和C18 : 1 CIS 9 FAME。数字DNA - DNA杂交证实P0083菌株代表一个新的基因组物种，该属内其他物种与P0083菌株的DNA同源性低于84.22%。该属的基因组、表型和生化特征支持P0083（=JCM 37383=KCTC 25916）代表一个新物种的假设，即[新物种名称]，以P0083作为模式菌株。
