정보공개
글로벌 김치문화와 발효과학의 중심
World lnstitute of Kimchi
정보공개
Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fer
- 작성일2017.05.15 00:00
- 분류
- 조회수1,804
- 링크https://link.springer.com/article/10.1007/s10482-016-0686-5
- 저널명Antonie Van Leeuwenhoek
- 저자오영준,이해원,최학종,임슬기,권민성,이지은, 장자영,이종희,박해웅,남영도,서명지,노성운
- 구분
- 유형
제목
Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable
요약
A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9T, was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rodshaped cells showing oxidase and catalase activity. It was found to grow at 10.0?30.0 % (w/v) NaCl (optimum, 15.0?20.0 %), pH 7.0?8.0 (optimum, pH 7.5) and 15?40 C (optimum, 30 C). The polar lipids of strain K9T were identi?ed as phosphatidylglycerol, three unidenti?ed phospholipids and an unidenti?ed glycolipid. The isoprenoid quinone was identi?ed as menaquinone-7.Themajor cellular fatty acids([20 %
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- 담당부서 사업예산실
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