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

A Gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 x 1-2 mum and designated strain CHJ3(T), was isolated from partially fermented kimchi, a traditional Korean fermented vegetable food. The strain produced CO2 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, beta-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)).