Description and Genomic Characteristics of Weissella fermenti sp. nov., Isolated from Kimchi

A Gram-positive, non-motile, and non-spore-forming lactic acid bacterium, designated as BK2(T), was isolated from kimchi, a Korean traditional fermented vegetable food, and the taxonomic characteristics of strain BK2(T), along with strain LMG 11983, were analyzed. Both strains optimally grew at 30(degrees)C, pH 7.0, and 1.0% NaCl. Cells of both strains were heterofermentative and facultatively anaerobic rods, demonstrating negative reactions for catalase and oxidase. Major fatty acids (>10%) identified in both strains were C-18:1 omega 9c, C-16:0, and summed feature 7 (comprising C-19:1 omega 6c and/or C1(9:1) omega 7c). The genomic DNA G+C contents of both strains were 44.7 mol%. The 16S rRNA gene sequence similarity (99.9%), average nucleotide identity (ANI; 99. 9%), and digital DNA-DNA hybridization (dDDH; 99.7%) value between strains BK2(T) and LMG 11983 indicated that they are different strains of the same species. Strain BK2(T) was most closely related to Weissella confusa JCM 1093(T) and Weissella cibaria LMG 17699(T), with 100% and 99.4% 16S rRNA gene sequence similarities, respectively. However, based on the ANI and dDDH values (92.3% and 48.1% with W. confusa, and 78.4% and 23.5% with W. cibaria), it was evident that strain BK2(T )represents a distinct species separate from W. confusa and W. cibaria. Based on phylogenetic, phenotypic, and chemotaxonomic features, strains BK2(T) and LMG 11983 represent a novel species of the genus Weissella, for which the name Weissella fermenti sp. nov. is proposed. The type of strain is BK2(T) (=KACC 22833(T)=JCM 35750(T)).