Lactobacillus suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green

“…The strain WiKim0068 was isolated from kimchi, a Korean fermented food, in Gwangju, Korea using the dilution plating method, and incubated on De Man, Rogosa and Sharpe (MRS) agar (MB cell, LA, USA) at 30°C for 48 h under anaerobic conditions (BD GasPak™ EZ Anaerobe Container Systems, New Jersey, USA). Physiological characteristics (acid production, carbonsource utilization, enzyme activity, and biochemical feature) were determined using the API 50CH, API ZYM, and API 20E galleries (bioMérieux, France), according to the manufacturer's instructions [31,32], while the bacteria were incubated at 30°C for 48 h under anaerobic conditions. Anaerobic conditions were maintained using mineral oil.…”

Section: Isolation and Characterization Of The Bacterial Strainmentioning

confidence: 99%

Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

Jung¹,

Lee

Seo

et al. 2020

BMC Microbiol

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Background: Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated and its genome was analyzed. Results: The complete genome of the strain WiKim0068 consists of one chromosome and two plasmids that comprises 2,292,235 bp, with a G + C content of 39.7 mol%. Analysis of orthoANI values among Lactococcus genome sequences showed that the strain WiKim0068 has > 67% sequence similarity to other species and subspecies. In addition, it displayed no antibiotic resistance and can metabolize nicotinate and nicotinamide (vitamin B3). Conclusion: These results augments our understanding of the genus Lactococcus and suggest that this new strain has potential industrial applications.

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“…The strain WiKim0068 was isolated from kimchi, a Korean fermented food, in Gwangju, Korea using the dilution plating method, and incubated on De Man, Rogosa and Sharpe (MRS) agar (MB cell, LA, USA) at 30°C for 48 h under anaerobic conditions (BD GasPak™ EZ Anaerobe Container Systems, New Jersey, USA). Physiological characteristics (acid production, carbon-source utilization, enzyme activity, and biochemical feature) were determined using the API 50CH, API ZYM, and API 20E galleries (bioMérieux, France), according to the manufacturer's instructions [31,32], while the bacteria were incubated at 30°C for 48 h under anaerobic conditions. Anaerobic conditions were maintained using mineral oil.…”

Section: Isolation and Characterization Of The Bacterial Strainmentioning

confidence: 99%

Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

Jung¹,

Lee²,

Seo

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated and its genome was analyzed. Results: The complete genome of the strain WiKim0068 consists of one chromosome and two plasmids that comprises 2,292,235 bp, with a G+C content of 39.7 mol%. Analysis of orthoANI values among Lactococcus genome sequences showed that the strain WiKim0068 has > 67% sequence similarity to other species and subspecies. In addition, it displayed no antibiotic resistance and can metabolize nicotinate and nicotinamide (vitamin B3). Conclusion: These results augments our understanding of the genus Lactococcus and suggest that this new strain has potential industrial applications.

show abstract

Lactobacillus suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green

Cited by 13 publications

References 31 publications

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

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

Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

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