Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food

Young Joon Oh; Joon Yong Kim; Hee Eun Jo; Hyo Kyeong Park; Seul Ki Lim; Min-Sung Kwon; Hak-Jong Choi

doi:10.1007/s12275-020-9507-7

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Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food: Young Joon Oh ^1†, Joon Yong Kim ^2†, Hee Eun Jo ^1,3, Hyo Kyeong Park ¹, Seul Ki Lim ¹, Min-Sung Kwon ¹, Hak-Jong Choi ¹; Journal of Microbiology 2020;58(5):387-394.
DOI: https://doi.org/10.1007/s12275-020-9507-7
Published online: April 11, 2020

¹Division of Research and Development, World Institute of Kimchi, Gwangju 61755, Republic of Korea, ²Department of Biology, Kyung Hee University, Seoul 02447, Republic of Korea, ³Department of Animal Science and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea

Corresponding author: Hak-Jong Choi , Tel: +82-62-610-1729,

Received: 28 October 2019 • Revised: 11 March 2020 • Accepted: 16 March 2020

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Abstract

Two bacterial strains designated NKC220-2T and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus Lentibacillus. The optimal pH for growth was 8.0, higher than that of the type species in the genus Lentibacillus, although growth was observed at pH 5.5–9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3–99.9% similarity) are grouped within the genus Lentibacillus and most closely related to Lentibacillus juripiscarius IS40-3T (97.4–97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and Lentibacillus lipolyticus SSKP1- 9T (79.5–79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to Lentibacillus. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC- 220-2T and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained meso-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C15:0 and anteiso- C17:0. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2T and NKC851-2 represent novel species of the genus Lentibacillus, for which the name Lentibacillus cibarius sp. nov. is proposed. The type strain is NKC220-2T (= KACC 21232T = JCM 33390T).

Keywords: Lentibacillus cibarius, halophilic bacterium, kimchi, polyphasic taxonomy

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Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food

J. Microbiol. 2020;58(5):387-394. Published online April 11, 2020

DOI: https://doi.org/10.1007/s12275-020-9507-7

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