論文 - 詳細
| RRC ID | 51142 |
|---|---|
| 著者 | Jung MY, Lee SH, Lee M, Song JH, Chang JY. |
| タイトル | Lactobacillus allii sp. nov. isolated from scallion kimchi. |
| ジャーナル | Int J Syst Evol Microbiol |
| Abstract |
A novel strain of lactic acid bacteria, WiKim39T, was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid bacterium. Phylogenetic analysis of the 16S rRNA gene sequence showed that strain WiKim39T belonged to the genus Lactobacillus, and shared 97.1-98.2 % pair-wise sequence similarities with related type strains, Lactobacillus nodensis, Lactobacillus insicii, Lactobacillus versmoldensis, Lactobacillus tucceti and Lactobacillus furfuricola. The G+C content of the strain based on its genome sequence was 35.3 mol%. The ANI values between WiKim39T and the closest relatives were lower than 80 %. Based on the phenotypic, biochemical, and phylogenetic analyses, strain WiKim39T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus allii sp. nov. is proposed. The type strain is WiKim39T (=KCTC 21077T=JCM 31938T). |
| 巻・号 | 67(12) |
| ページ | 4936-4942 |
| 公開日 | 2017-12-1 |
| DOI | 10.1099/ijsem.0.002327 |
| PMID | 29043955 |
| PMC | PMC5845750 |
| MeSH | Bacterial Typing Techniques Base Composition DNA, Bacterial / genetics Fermented Foods / microbiology* Food Microbiology* Lactobacillus / classification* Lactobacillus / genetics Lactobacillus / isolation & purification Nucleic Acid Hybridization Phylogeny* RNA, Ribosomal, 16S / genetics Republic of Korea Sequence Analysis, DNA |
| IF | 2.415 |
| 引用数 | 6 |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | Patent(IFI CLAIMS) |
| 各媒体での言及数の合計 | 3 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM 31938 |