Lysinibacillus chungkukjangi sp. nov., isolated from Chungkukjang, Korean fermented soybean food

Abstract

One bacterial strain 2RL3-2(T) was isolated from Chungkukjang, a traditional Korean fermented food made from soybeans, and determined to be a Gram-positive, aerobic, spore-forming rod. Growth of the novel strain was optimal at 30°C and pH 7.0. The 16S rRNA gene of strain 2RL3-2(T) showed the highest level of sequence similarity to Lysinibacillus sinduriensis BLB-1(T) (99.0%), Lysinibacillus massiliensis 4400831(T) (97.1%), Lysinibacillus xylanilyticus XDB9(T) (97.0%), and Lysinibacillus odysseyi 34hs-1(T) (96.8%). Phylogenetic analysis showed that strain 2RL3-2(T) formed a robust cluster with L. sinduriensis BLB-1(T), L. massiliensis 4400831(T), and L. odyssey 34hs-1(T). The major fatty acids were anteiso-C15:0 (47.3%), iso-C16:0 (16.3%), and anteiso-C17:0 (11.3%), and the only menaquinone was MK-7. Diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylethanolamine were the major polar lipids, along with an unknown phospholipid and two unknown lipids. The peptidoglycan type was A4α, with an interpeptide bridge of l-Lys-d-Asp. DNA-DNA hybridization values between strain 2RL3-2(T) and closely related Lysinibacillus species were below 43±4%. Therefore, based on phenotypic, chemotaxonomic, and phylogenetic characteristics, it was determined that strain 2RL3-2(T) represents a novel species of the genus Lysinibacillus, for which the name Lysinibacillus chungkukjangi sp. nov. is proposed. The type strain is 2RL3-2(T) (=KACC 16626(T) =NBRC 108948(T)).

Lysinibacillus alkaliphilus sp. nov., an extremely alkaliphilic bacterium, and emended description of genus Lysinibacillus

“…At the time of writing, the genus Lysinibacillus consisted of eighteen species with validly published names (http://www.bacterio.net/lysinibacillus.html) with Lysinibacillus boronitolerans as the type species. Members of this genus have been isolated from environments such as different types of soil (Ahmed et al , 2007; Miwa et al , 2009; Liu et al , 2013), surface water (Kämpfer et al , 2013), fermented soybean food (Kim et al , 2013), and inner tissues of plants and human beings (Glazunova et al , 2006; Duan et al , 2013). In this study, during an investigation of the diversity of bacterial population of typical sandy loam soil under long-term fertilization, an endospore-forming, Gram-staining-positive bacterium, strain OMN17 T , was isolated and found to have morphological properties consistent with the genus Lysinibacillus .…”

Lysinibacillus halotolerans sp. nov., isolated from saline-alkaline soil

“…2010), L. macroides (Coorevits et al, 2012), L. sinduriensis, L. massiliensis, L. odysseyi (Jung et al, 2012), L. mangiferihumi (Yang et al, 2012), L. meyeri (Seiler et al, 2013), L. contaminans (Kämpfer et al, 2013), L. chungkukjangi (Kim et al, 2013), L. manganicus (Liu et al, 2013) and L. tabacifolii (Duan et al, 2013). While studying the diversity of halotolerant and halophilic bacteria in saline-alkaline soils in Lingxian County of Shandong Province, China, a Lysinibacillus-like strain, designated LAM612 T , was isolated.…”

Lysinibacillus antri sp. nov., isolated from cave soil

“…Differential characteristics between strain SYSU K30002 T and closely related species of the genus LysinibacillusStrains: 1, SYSU K30002 T ; 2, L. endophyticus CGMCC 1.15291 T (data from this study); 3, L. sinduriensis KCTC 13296 T (data from this study); 4, L. chungkukjangi 2RL3-2 T[4]; 5, L. massiliensis KCTC 13178 T[27]. +, Positive; −, negative; w, weakly positive.…”

“…The fatty acid composition of strain SYSU K30002 T varied when compared with L. endophyticus CGMCC 1.15291 T and L. sinduriensis KCTC 13296 T , especially the low amounts of anteiso-C 15 : 0 and anteiso-C 17 : 0 in SYSU K30002 T ( Table 2). Although anteiso-C 15 : 0 was reported as a major fatty acid constituent in most members of the genus Lysinibacillus [3,4] but in L.sphaericus its portion was < 5% [7].…”

“…The genus Lysinibacillus belongs to the family Bacillaceae of the phylum Firmicutes, and was proposed by Ahmed et al [1]. At the time of writing, the genus consisted of 26 recognized species [2] reported from a wide range of environments, such as plants [3], fermented food [4], different soil types [5,6] and contaminant from surface water [7]. During our microbial diversity analysis of cave soil samples in Xingyi county, China, many novel candidate bacteria were isolated, and reported [8].…”