期刊
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
卷 52, 期 -, 页码 1257-1261出版社
MICROBIOLOGY SOC
DOI: 10.1099/ijs.0.02074-0
关键词
Weissella koreensis sp nov.; kimchi; taxonomy
类别
A taxonomic study was carried out on two strains that came from kimchi, a traditional Korean fermented-vegetable food. The DNA G+C content of these strains was 37 mol%. Both strains contained Lys-Ala-Ser in the cell walls. On the basis of morphological, physiological and chemotaxonomic characteristics, together with data from 16S rDNA sequence comparisons and DNA-DNA reassociation, it is proposed that these strains represent a novel species of the genus Weissella, Weissella koreensis sp. nov. The type strain is strain S-5623(T) (= KCTC 3621(T) = KCCM 41516(T) = JCM 11263(T)).
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