Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.

Antonie van Leeuwenhoek - 1 Jun 2016

Oh Young Joon, Lee Hae-Won, Lim Seul Ki, Kwon Min-Sung, Lee Jieun, Jang Ja-Young, Lee Jong Hee, Park Hae Woong, Nam Young-Do, Seo Myung-Ji, Roh Seong Woon, Choi Hak-Jong

Abstract excerpt

A Gram-positive, aerobic, non-motile and extremely halophilic bacterial strain, designated K9(T), was isolated from kimchi, a Korean fermented food. The strain was observed as endospore-forming rod-shaped 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 K9(T)...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Vitamin K 2
Share to Bacillaceae

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Fermentation

Share to Food Microbiology

Share to Peptidoglycan

Share to Phospholipids

Share to Sodium Chloride

Share to Vegetables

Source

Identifiers

PMID: 27002961
DOI: 10.1007/s10482-016-0686-5

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.PMID 27002961Read ↗

Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood.Semantic proximity Read ↗

Lentibacillus salinarum sp. nov., isolated from a marine solar saltern in Korea.Semantic proximity Read ↗

Leuconostoc kimchii sp. nov., a new species from kimchi.Semantic proximity Read ↗

Lentibacillus salicampi gen. nov., sp. nov., a moderately halophilic bacterium isolated from a salt field in Korea.Semantic proximity Read ↗

Lentibacillus salis sp. nov., a moderately halophilic bacterium isolated from a salt lake.Semantic proximity Read ↗

Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.Semantic proximity Read ↗

Leuconostoc inhae sp. nov., a lactic acid bacterium isolated from kimchi.Semantic proximity Read ↗

Lactobacillus kimchii sp. nov., a new species from kimchi.Semantic proximity Read ↗

Tetragenococcus koreensis sp. nov., a novel rhamnolipid-producing bacterium.Semantic proximity Read ↗

Mucilaginibacter ximonensis sp. nov., isolated from Tibetan soil.Semantic proximity Read ↗

Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand.Semantic proximity Read ↗

New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.