Secundilactobacillus kimchicus is a rod-shaped species of lactic acid bacteria isolated from kimchi, a Korean dish involving fermented vegetables.[2] It is part of the Lactobacillaceae family. It is Gram-positive, non-spore forming and non-motile prokaryote.[1]
| Secundilactobacillus kimchicus | |
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| Species: | S. kimchicus
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| Secundilactobacillus kimchicus (Liang et al. 2011) Zheng et al. 2020[1]
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This species grows between 15 and 45 °C and pH 5.0-9.0. Whole-genome sequencing has shown that S. kimchicus has a 2.59 Mbp long genome with 46.6% GC-content.[1]
References
edit- ^ a b c Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi; Wuyts, Sander; Felis, Giovanna E.; Gänzle, Michael G.; Lebeer, Sarah (15 April 2020). "A Taxonomic Note on the Genus Lactobacillus: Description of 23 Novel Genera, Emended Description of the Genus Lactobacillus Beijerinck 1901, and Union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5034. PMID 32293557.
- ^ a b Liang, Zhi-Qi; Srinivasan, Sathiyaraj; Kim, Yeon-Ju; Kim, Ho-Bin; Wang, Hong-Tao; Yang, Deok-ChunYR 2011. "Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi". International Journal of Systematic and Evolutionary Microbiology. 61 (4): 894–897. doi:10.1099/ijs.0.017418-0. ISSN 1466-5034. PMID 20495030.
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