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

  title={Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.},
  author={Hak-Jong Choi and C I Cheigh and Seong-Bo Kim and Jung-Choul Lee and Dong-Woo Lee and Sung-Won Choi and J Park and Y Pyun},
  journal={International journal of systematic and evolutionary microbiology},
  volume={52 Pt 2},
A gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 x 1-2 microm and designated strain CHJ3T, was isolated from partially fermented kimchi, a traditional Korean fermented vegetable food. The strain produced CO2 gas, D-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. It also fermented N-acetylglucosamine, amygdalin, arbutin, cellobiose, D-fructose, galactose, beta-gentiobiose… CONTINUE READING


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