Dellaglioa kimchii sp. nov., a novel lactic acid bacterium isolated from kimchi

A short, rod-shaped, Gram-positive, catalase-negative and facultative anaerobic bacterium, designated strain P0083^T, was isolated from kimchi, a traditional Korean fermented vegetable. Phylogenetic analysis based on the nearly complete 16S rRNA and <i>recA</i> gene sequences placed the isolate within a distinct group from other closely related species within the <i>Dellaglioa</i> genus. Under anaerobic conditions on de Man, Rogosa and Sharpe agar, the bacterium formed beige, circular colonies of moderate size. Growth occurred between 4 and 25 °C, with optimal growth at 20 °C and limited growth at 30 °C. The bacterium grew at pH 5-8 and tolerated 3% NaCl. The main cellular fatty acids included C16 : 0 fatty acid methyl esters (FAME) and C18 : 1 CIS 9 FAME. Digital DNA-DNA hybridization confirmed that strain P0083^T represents a novel genomic species, with <i>Dellaglioa</i> species sharing less than 84.22% DNA homology with strain P0083^T. The genomic, phenotypic and biochemical characteristics of <i>Dellaglioa kimchii</i> support the hypothesis that strain P0083^T (=JCM 37383^T=KCTC 25916^T) represents a novel species, <i>Dellaglioa kimchii</i> sp. nov., with P0083^T as the type strain.