Lactobacillus kimchii sp nov., a new species from kimchi

A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected to a polyphasic taxon omic study using phenotypic characterization and phylogenetic and genetic m ethods. This organism (MT-1077(T)) has phenotypic properties that are consi stent with the description characterizing the genus Lactobacillus. Phylogen etic analysis based on 16S rDNA sequences showed clearly that strain MT-107 7(T) is a member of the genus Lactobacillus, The closest phylogenetic relat ives are Lactobacillus alimentarius KCTC 3593(T) and Lactobacillus farcimin is LMG 9200(T), with levels of 16S rDNA similarity of 98.4 and 98.2%, respe ctively. Levels of 16S rDNA similarity between strain MT-1077(T) and other Lactobacillus species were less than 93.0%, Differences in some phenotypic characteristics and DNA-DNA relatedness data indicated that strain MT-1077( T) should be distinguished from L. alimentarius KCTC 3593(T) and L, farcimi nis LMG 9200(T), On the basis of the data presented, it is proposed that st rain MT-1077(T) should be placed in the genus Lactobacillus as a new specie s, Lactobacillus kimchii sp, nov. The type strain of the new species is str ain MT-1077(T) (= KCTC 8903P(T) = JCM 10707(T)).