Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi

Hak Jong Choi, Chan Ick Cheigh, Seong Bo Kim, Jung Choul Lee, Dong Woo Lee, Sung Won Choi, Jung Min Park, Yu Ryang Pyun

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A Gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 × 1-2 μm and designated strain CHJ3 T , was isolated from partially fermented kimchi, a traditional Korean fermented vegetable food. The strain produced CO 2 gas, D-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. It also fermented N-acetylglucosamine, amygdalin, arbutin, cellobiose, D-fructose, galactose, β-gentiobiose, gluconate, D-glucose, maltose, D-mannose, salicin, sucrose and D-xylose. The G+C content of the DNA was 48.2 mol %. Phylogenetic analysis of 16S rRNA showed that strain CHJ3 T is a member of the genus Weissella. The nearest phylogenetic relative of strain CHJ3 T was Weissella confusa, with 16S rRNA similarity of 98.3%. However, strain CHJ3 T could be differentiated from W. confusa on the basis of some phenotypic characteristics, analysis of whole-cell protein patterns and DNA-DNA hybridization data. These data suggest that strain CHJ3 T be classified in the genus Weissella as a novel species, Weissella kimchii sp. nov. The type strain is CHJ3 T (= KCCM 41287 T = DSM 14295 T = KCTC 3746 T ).

Original languageEnglish
Pages (from-to)507-511
Number of pages5
JournalInternational Journal of Systematic and Evolutionary Microbiology
Issue number2
Publication statusPublished - 2002 Jan 1


All Science Journal Classification (ASJC) codes

  • Microbiology
  • Ecology, Evolution, Behavior and Systematics

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