Journal of Microbiology

Corrigendum

Corrigendum: Paenibacillus marinisediminis sp. nov., a bacterium isolated from marine sediment: Hae-Won Lee, Seong Woon Roh, Kyung June Yim, Na-Ri Shin, Jina Lee, Tae Woong Whon, Joon Yong Kim, Dong-Wook Hyun, Daekyung Kim, Jin-Woo Bae; Published online April 7, 2026; DOI: https://doi.org/10.71150/jm.2604100 [Epub ahead of print]; Corrects: J. Microbiol 2013;51(3):312

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Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life: Mi-Ju Kim , Hae-Won Lee , Mo-Eun Lee , Seong Woon Roh , Tae-Woon Kim; J. Microbiol. 2019;57(6):479-484. Published online May 27, 2019; DOI: https://doi.org/10.1007/s12275-019-9048-0

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To develop a starter culture system for improving the shelflife and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultivation in foodgrade liquid medium. Two kimchi samples, with and without starter, were fermented for 12 days at 10°C. Compared to the control kimchi without starter, a lower initial pH and higher number of LAB were observed in kimchi with starter at 0 day. However, the starter in kimchi prolonged the period taken by kimchi to reach to pH 4.2 by approximately 1.5-fold compared to that in the control kimchi. To estimate the effect of the starter on the flavor of kimchi, metabolite changes were evaluated by gas chromatography/mass spectrometry. In starter fermented kimchi, the levels of mannitol and amino acid, which are associated with the flavor of kimchi, were increased following fermentation. The amount of mannitol was confirmed by high-performance liquid chromatography analysis, showing concentrations of 3.4 and 5.1 mg/ml for the control and starter fermented kimchi, respectively. Thus, mixed starter inoculated with L. lactis WiKim0098 and Leu. citreum WiKim0096 may extend the shelf-life of kimchi and improve its sensory characteristics.

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Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi§: Young Joon Oh , Hae-Won Lee , Seul Ki Lim , Min-Sung Kwon , Jieun Lee , Ja-Young Jang , Hae Woong Park , Young-Do Nam , Myung-Ji Seo , Hak-Jong Choi; J. Microbiol. 2016;54(9):588-593. Published online August 31, 2016; DOI: https://doi.org/10.1007/s12275-016-6349-4

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A novel halophilic bacterium, strain K7T, was isolated from kimchi, a traditional Korean fermented food. The strain is Gram-positive, motile, and produces terminal endospores. The isolate is facultative aerobic and grows at salinities of 0.0–25.0% (w/v) NaCl (optimum 10–15% NaCl), pH 5.5–8.5 (optimum pH 7.0–7.5), and 15–42°C (optimum 37°C). The predominant isoprenoid quinone in the strain is menaquinone- 7 and the peptidoglycan of the strain is meso-diaminopimelic acid. The major fatty acids of the strain are anteisio- C15:0, iso-C15:0, and, C16:0 (other components were < 10.0%), while the major polar lipids are diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and three unidentified lipids. A phylogenetic analysis of 16S rRNA gene sequence similarity showed that the isolated strain was a cluster of the genus Gracilibacillus. High levels of gene sequence similarity were observed between strain K7T and Gracilibacillus orientalis XH-63T (96.5%), and between the present strain and Gracilibacillus xinjiangensis (96.5%). The DNA G+C content of this strain is 37.7 mol%. Based on these findings, strain K7T is proposed as a novel species: Gracilibacillus kimchii sp. nov. The type strain is K7T (KACC 18669T; JCM 31344T).

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Citrimicrobium luteum gen. nov., sp. nov., Aerobic Anoxygenic Phototrophic Bacterium Isolated from the Gut of a Sea Cucumber Stichopus japonicus: Hong-Joo Jung , In-Tae Cha , Kyung June Yim , Hye Seon Song , Kichul Cho , Daekyung Kim , Hae-Won Lee , Jae Kook Lee , Myung-Ji Seo , Seong Woon Roh , Sung-Jae Lee; J. Microbiol. 2014;52(10):819-824. Published online August 27, 2014; DOI: https://doi.org/10.1007/s12275-014-4136-7

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A Gram-stain negative, yellow-pigmented, motile, pleomorphic bacterium, designated strain CBA4602T, was isolated from the gut of the sea cucumber Stichopus japonicus, which was collected from Jeju Island in the Republic of Korea. In a phylogenetic analysis based on the 16S rRNA gene, strain CBA4602T belonged to the order Sphingomonadales in the class Alphaproteobacteria. The 16S rRNA gene sequence similarity between strain CBA4602T and ‘Citromicrobium bathyomarinum’ JF-1, the most closely related strain having nonvalidly published name, was 98.4%, followed by 95.2–96.7% identities with sequence of the other closest strains in the genus Erythrobacter. Strain CBA4602T had bacteriochlorophyll a and carotenoids. Strain CBA4602T grew in 0–10% (w/v) NaCl, at 10–42°C and pH 6.0–8.0, with optimal growth in 1–2% NaCl, at 30–37°C and pH 7.0. Strain CBA4602T was positive for catalase and oxidase activities and was able to hydrolyse gelatine and Tween 20 and 40, but not starch, Tween 80 or L-tyrosine. The G+C content of genomic DNA from strain CBA4602T was 68.0 mol% and Q-10 was the major detected isoprenoid quinone. The polar lipids were three unidentified phospholipids, three unidentified glycolipids, and two unidentified lipids. The dominant fatty acids were anteiso-C15:0, C16:0, anteiso-C17:0 and C18:0. As considering the current taxonomic status of the genus ‘Citromicrobium’ and polyphasic taxonomic analyses, strain CBA4602T represents a novel genus and species. The name Citrimicrobium luteum is proposed for the type strain CBA4602T (=KACC 17668T =JCM 19530T).

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Rhodopirellula rosea sp. nov., a Novel Bacterium Isolated from an Ark Clam Scapharca broughtonii: Seong Woon Roh , Hae-Won Lee , Kyung June Yim , Na-Ri Shin , Jina Lee , Tae Woong Whon , Na-Lae Lim , Daekyung Kim , Jin-Woo Bae; J. Microbiol. 2013;51(3):301-304. Published online June 28, 2013; DOI: https://doi.org/10.1007/s12275-013-3210-x

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A novel Gram-negative, motile, and ovoid-shaped strain, LHWP3T, which belonged to the family Planctomycetaceae in the phylum Planctomycetes, was isolated from a dead ark clam Scapharca broughtonii collected during a mass mortality event on the south coast of Korea. Phylogenetic analysis based on the 16S rRNA gene sequences indicated that the isolate was most closely related to the type strain of Rhodopirellula baltica, with a shared 16S rRNA gene sequence similarity of 94.8%. The isolate grew optimally at 30°C in 4–6% (w/v) NaCl, and at pH 7. The major isoprenoid quinone was menaquinone-6 (MK-6). The dominant polar lipids were phosphatidylcholine, phosphatidylglycerol, phosphatidylethanolamine, and unidentified polar lipids. The predominant cellular fatty acids were C16:0, C18:1 ω9c, and C18:0. The genomic DNA G+C content of strain LHWP3T was 53.0 mol%. Based on polyphasic taxonomic analyses, strain LHWP3T should be classified as a novel species in the genus Rhodopirellula in the family Planctomycetaceae, for which the name Rhodopirellula rosea sp. nov. is proposed. The type strain is LHWP3T (=KACC 15560T =JCM 17759T).

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Paenibacillus marinisediminis sp. nov., a Bacterium Isolated from Marine Sediment: Hae-Won Lee , Seong Woon Roh , Kyung June Yim , Na-Ri Shin , Jina Lee , Tae Woong Whon , Joon Yong Kim , Dong-Wook Hyun , Daekyung Kim , Jin-Woo Bae; J. Microbiol. 2013;51(3):312-317. Published online June 28, 2013; DOI: https://doi.org/10.1007/s12275-013-3198-2; Correction in: https://doi.org/10.71150/jm.2604100

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A Gram-negative, nonmotile, endospore-forming, rod-shaped bacterial strain LHW35T, which belonged to the genus Paenibacillus, was isolated from marine sediment collected from the south coast of the Republic of Korea. A phylogenetic analysis of 16S rRNA gene sequences indicated that strain LHW35T was most closely related to Paenibacillus taiwanensis G-soil-2-3T (97.2% similarity). The optimal growth conditions for strain LHW35T were 37°C, pH 6.0, and 0% (w/v) NaCl. The main isoprenoid quinone was menaquinone-7 (MK-7) and the major polyamine was spermidine. The diamino acid present in the cell-wall peptidoglycan was meso-diaminopimelic acid. The major fatty acids were anteiso-C15:0 and C16:0. The polar lipids were phosphatidylethanolamine, phosphatidylglycerol, unidentified aminohospholipids, unidentified phospholipids, and unidentified polar lipids. A DNA-DNA hybridization experiment using the type strain of P. taiwanensis indicated <40% relatedness. The DNA G+C content was 45.0 mol%. Based on these phylogenetic, genomic, and phenotypic analyses, strain LHW35T should be classified as a novel species within the genus Paenibacillus, for which the name Paenibacillus marinisediminis sp. nov. is proposed. The type strain is LHW35T (=KACC 16317T =JCM 17886T).

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