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 taxonomic study using phenotypic characterization and phylogenetic and genetic methods. This organism (MT-1077(T)) has phenotypic properties that are consistent with the description characterizing the genus Lactobacillus. Phylogenetic analysis based on 16S rDNA sequences showed clearly that strain MT-1077(T) is a member of the genus Lactobacillus, The closest phylogenetic relatives are Lactobacillus alimentarius KCTC 3593(T) and Lactobacillus farciminis LMG 9200(T), with levels of 16S rDNA similarity of 98.4 and 98.2%, respectively. 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, farciminis LMG 9200(T), On the basis of the data presented, it is proposed that strain MT-1077(T) should be placed in the genus Lactobacillus as a new species, Lactobacillus kimchii sp, nov. The type strain of the new species is strain MT-1077(T) (= KCTC 8903P(T) = JCM 10707(T)).