Lentibacillus kapialis sp. nov., from fermented shrimp paste in Thailand

Abstract

Two strains of strictly aerobic, moderately halophilic Gram-positive rods were isolated from fermented shrimp paste ('ka-pi') produced in Thailand. They produced a red pigment and grew optimally in the presence of 5-30 % NaCl. The diagnostic diamino acid in the cell-wall peptidoglycan was meso-diaminopimelic acid. The predominant menaquinone was MK-7. The major cellular fatty acid was anteiso-C 15 : 0 . Phosphatidylglycerol, diphosphatidylglycerol and two unidentified glycolipids were found to be the major polar lipid components. The DNA G+C content was 41.2-41.6 mol%. Comparative 16S rRNA gene sequence analyses showed that strain PN7-6 T was most closely related to Lentibacillus salarius KCTC 3911 T with 96.5 % sequence similarity. On the basis of phenotypic and molecular properties, the two isolates represent a novel species of the genus Lentibacillus, for which the name Lentibacillus kapialis sp. nov. is proposed. The type strain is PN7-6 T (=JCM 12580Moderately halophilic, alkaliphilic, and related aerobic endospore-forming, Gram-positive, rod-shaped bacteria, including cocci, have been isolated from various salty environments. These isolates have included members of the genera Marinococcus (Hao et al

Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

“…), Lentibacillus kapialis (Pakdeeto et al . ) and Virgibacillus halodenitrificans (Tanasupawat et al . ), etc.…”

“…Several halophilic bacteria with protease activity have been reported in Kapi. Those included Oceanobacillus kapialis (Namwong et al 2009), Lentibacillus kapialis (Pakdeeto et al 2007) and Virgibacillus halodenitrificans (Tanasupawat et al 2011), etc. Trypsin and chymotrypsin-like enzyme activities of A. vulgaris and M. lanchesteri during Kapi process/fermentation are shown in Fig. 2B and C, respectively.…”

Selection of Autochthonous Strains as Starter Cultures for Fermented Fish Products

“…Other researchers isolated moderately halophilic microrganisms with an optimal growth at 3% to 15% NaCl, that is, Tetragenococcus halophilus, Tetragenococcus muriaticus, Halobacillus thailandensis , and Lentibacillus juripiscarius (Thongsanit and others ; Namwong and others ). Moderately halophilic microorganisms are widely distributed in many kinds of fermented foods: for example, strains of Jeotgalibacillus alimentarius were found in jeotgal in Korea (Yoon and others ), L. juripiscarius and Lentibacillus halophilus , T. halophilus , and T. muriaticus in Thai fish sauce (Thongsanit and others ; Namwong and others ; Tanasupawat and others ), Bacillus vietnamensis in Vietnamese fishsauce (Noguchi and others ), Salinicoccus siamensis , Lentibacillus kapialis , and Oceanobacillus kapialis in Thai fermented shrimp paste (Pakdeeto and others ; Namwong and others ), and Piscibacillus salipiscarius , Salinivibrio siamensis , and Gracilibacillus thailandensis in salt‐fermented fish ( pla‐ra ) in Thailand (Tanasupawat and others ; Chamroensaksri and others , ).…”

Comparative phylogeny of the Bacillaceae species related to shrimp paste products

“…These shrimp paste products are therefore a target for screening and isolation of some proteolytic and halophilic bacteria (Setyorini et al 2006;Pakdeeto et al 2007;Namwong et al 2009). Considering the potential role of this specific bacterial group, this study was performed to determine their phylogenetic relationship based on the 16S rRNA gene.…”