Leuconostoc miyukkimchii sp. nov., isolated from brown algae (Undaria pinnatifida) kimchi

Abstract

A Gram-staining-positive, non-motile and non-spore-forming lactic acid bacterium, designated strain M2 T , was isolated from fermented brown algae (Undaria pinnatifida) kimchi in South Korea. Cells of the isolate were facultatively anaerobic ovoids and showed catalase-and oxidasenegative reactions. Growth of strain M2 T was observed at 4-35 6C and at pH 5.0-9.0. The G+C content of the genomic DNA was 42.5 mol%. Phylogenetic analysis based on 16S rRNA gene sequences indicated that strain M2 T belonged to the genus Leuconostoc and was most closely related to Leuconostoc inhae IH003 T , Leuconostoc kimchii IH25 T , Leuconostoc gasicomitatum LMG 18811 T , Leuconostoc gelidum DSM 5578 T , Leuconostoc palmae TMW2.694 T and Leuconostoc holzapfelii BFE 7000 T with 98.9 %, 98.8 %, 98.8 %, 98.7 %, 98.5 % and 98.2 % sequence similarity, respectively. DNA-DNA hybridization values between strain M2 T and Leuconostoc inhae KACC 12281 T , Leuconostoc kimchii IH25 T , Leuconostoc gelidum KACC 12256 T , Leuconostoc gasicomitatum KACC 13854 T , Leuconostoc palmae DSM 21144 T and Leuconostoc holzapfelii DSM 21478 T were 13.8±3.2 %, 14.3±3.4 %, 9.9±1.0 %, 13.2±0.8 %, 22.4±4.9 % and 16.2±4.6 %, respectively, which allowed differentiation of strain M2 T from the closely related species of the genus Leuconostoc. On the basis of phenotypic and molecular properties, strain M2 T represents a novel species in the genus Leuconostoc, for which the name Leuconostoc miyukkimchii sp. nov. is proposed. The type strain is M2 T (5KACC 15353 T 5JCM 17445 T ).Kimchi is a traditional food, emblematic of Korean culture, that is fermented from vegetables such as Chinese cabbage and radish. In recent years, kimchi's health-promoting characteristics have been recognized continually and kimchi is known as one of the world's five healthiest foods (Song, 2004). Fermentated vegetables in kimchi are usually processed with various seasoning ingredients such as red pepper powder, garlic, ginger and salts at low temperatures and lactic acid bacteria such as those of the genera Leuconostoc, Lactobacillus, Streptococcus, Pediococcus and Lactococcus play an important role in kimchi fermentation and resulting taste (Cheigh et al., 1994;Mheen & Kwon, 1984;So & Kim, 1995;Lee et al., 1997; Jung et al., 2011). Generally, different kinds of kimchi are classified based on the main raw materials (vegetables) and there are many kinds of kimchi in several regional provinces of Korea. Many lactic acid bacteria have been isolated from Korean kimchi (Kim et al., , 2003Yoon et al., 2000;Choi et al., 2002;Lee et al., 2002). The genus Leuconostoc encompasses a phylogenetically coherent group of lactic acid bacteria that are Gram-positive, facultatively anaerobic, asporogenous, catalase-negative, spherical organisms containing genomic DNA with relatively low G+C content (36-45 mol%) (Chambel et al., 2006; De Bruyne et al., 2007;Ehrmann et al., 2009). In the course of a study on kimchi microbiota, a novel bacterium belonging to the genus Leuconostoc was isolated from brown algae ki...

Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix

“…Indeed, the genus Leuconostoc was revised in the last years with the description of novel species and subspecies, such as L . myukkimchi [ 61 ], L . mesenteroides subsp.…”

A novel multi-locus sequence typing (MLST) protocol for Leuconostoc lactis isolates from traditional dairy products in China and Mongolia

“…Furthermore, L. argentinum has been reclassified as a synonym of L. lactis following numerical analysis of repetitive extragenic palindromic-PCR patterns, whole-cell protein profiles (SDS-PAGE) and fluorescent amplified fragment length polymorphism (FAFLP) band patterns [11]. New species, including L. holzapfelii, L. palmae and L. miyukkimchii , have also been identified from wine and kimchi [12-14]. …”

Complete Genome Sequence of Leuconostoc mesenteroides subsp. mesenteroides Strain J18, Isolated from Kimchi

“…Taxonomic studies using conventional and molecular methods have shown that various lactic acid bacterium (LAB) species, such as Leuconostoc mesenteroides, Lactobacillus sakei, and Weissella koreensis, are likely to be key players responsible for kimchi fermentation (1,6,9). Members of the genus Leuconostoc are heterofermentative LAB species that are typically dominant during the early and mid-phases of kimchi fermentation (2,6) and are known to be among the LAB species that determine kimchi's flavors (7,10,12).…”