Name: Oceanobacillus kimchii X50
Creator: BacDive
License: http://creativecommons.org/licenses/by-nc/4.0/

Strain identifier

BacDive ID: 132897

Type strain:

Species: Oceanobacillus kimchii

Strain Designation: X50

Culture col. no.: DSM 23341, JCM 16803, KACC 14914, BCRC 80659

Strain history: J.-W. Bae X50.

NCBI tax ID(s): 746691 (species)

SI-ID 400177

DSM 23341

Section

Oceanobacillus kimchii X50 is a mesophilic bacterium that was isolated from mustard Kimchi, a traditional Korean fermented food.

mesophilic
16S sequence
Bacteria
genome sequence

Information on the name and the taxonomic classification. Name and taxonomic classification

	Last LPSN update	14-12-2023 (DD-MM-YYYY)
	Domain	"Bacteria"
	Phylum	*Bacillota*
	Class	*Bacilli*
	Order	*Caryophanales*
	Family	*Bacillaceae*
	Genus	*Oceanobacillus*
	Species	**Oceanobacillus kimchii**
	Full Scientific Name (LPSN)	Oceanobacillus kimchii Whon et al. 2011

Information on culture and growth conditions Culture and growth conditions

[Ref.: #24685]

Culture medium

CASO AGAR (MERCK 105458) (DSMZ Medium 220)

[Ref.: #24685]

Culture medium growth

[Ref.: #24685]

Culture medium link

Medium recipe at MediaDive

[Ref.: #24685]

Culture medium composition

expand / minimize

[Ref.: #24685]

Culture medium

BACTO MARINE BROTH (DIFCO 2216) (DSMZ Medium 514)

[Ref.: #24685]

Culture medium growth

[Ref.: #24685]

Culture medium link

Medium recipe at MediaDive

[Ref.: #24685]

Culture medium composition

expand / minimize

	Temperatures	Kind of temperature		Temperature
[Ref.: #24685]			growth	30 °C
[Ref.: #67770]			growth	30 °C

[Ref.: #24685]	Temperature range	mesophilic
[Ref.: #67770]	Temperature range	mesophilic

Information on physiology and metabolism Physiology and metabolism

[Ref.: #67770]

Observation

quinones: MK-7

Information on isolation source, the sampling and environmental conditions Isolation, sampling and environmental information

[Ref.: #24685]	Sample type/isolated from	mustard Kimchi, a traditional Korean fermented food
[Ref.: #24685]	Country	Republic of Korea
[Ref.: #24685]	Country ISO 3 Code	KOR
[Ref.: #24685]	Continent	Asia

[Ref.: #67770]	Sample type/isolated from	Mustard kimchi, a traditional Korean fermented food
* marker position based on {}

Isolation sources categories

#Engineered	#Food production	#Vegetable (incl. Grains)
#Engineered	#Food production	#Fermented

What are isolation sources categories?

[Ref.: #69479]

Global distribution of 16S sequence GU784860 (>99% sequence identity) for Oceanobacillus from Microbeatlas

Aquatic Samples	673
Soil Samples	2801
Animal Samples	830
Plant Samples	952
Total Samples	5256

Information on possible application of the strain and its possible interaction with e.g. potential hosts Safety information

[Ref.: #24685]

Biosafety level

Risk group (German classification)
According to TRBA 466

Information on genomic background e.g. entries in nucleic sequence databass Sequence information

16S Sequence information:

	Sequence accession description	Seq. accession number	Sequence length (bp)	Sequence database	Associated NCBI tax ID
[Ref.: #24685]	Oceanobacillus kimchii strain X50 16S ribosomal RNA gene, partial sequence	GU784860	1487	ENA	1238184 tax ID

Genome sequence information:

	Sequence accession description	Seq. accession number	Assembly level	Sequence database	Associated NCBI tax ID
[Ref.: #66792]	Oceanobacillus kimchii X50	GCA_000340475	chromosome	GenBank	1238184 tax ID	*
[Ref.: #66792]	Oceanobacillus kimchii X50	1238184.3	wgs	PATRIC	1238184 tax ID	*
[Ref.: #66792]	Oceanobacillus kimchii X50	2528311005	draft	JGI IMG/M	1238184 tax ID	*

[Ref.: #24685]	GC-content	37.9 mol%	fluorimetric
[Ref.: #67770]	GC-content	37.9 mol%	thermal denaturation, midpoint method (Tm)

Data predicted using genome information as a basis Genome-based predictions

	Trait	Prediction	Confidence in %	In training data
	Predictions from Diaspora project based on: Oceanobacillus kimchii X50 X50 NCBI: GCA_000340475.1
[Ref.: #69480]	motile	yes	88.494	no
[Ref.: #69480]	flagellated	yes	86.702	no
[Ref.: #69480]	gram-positive	yes	92.828	no
[Ref.: #69480]	anaerobic	no	99.384	no
[Ref.: #69480]	aerobic	yes	93.62	no
[Ref.: #69480]	halophile	yes	93.435	no
[Ref.: #69480]	spore-forming	yes	94.475	no
[Ref.: #69480]	glucose-util	yes	89.001	no
[Ref.: #69480]	thermophile	no	99.548	yes
[Ref.: #69480]	glucose-ferment	no	85.055	no

Availability in culture collections External links

[Ref.: #24685]

Culture collection no.

DSM 23341, JCM 16803, KACC 14914, BCRC 80659

[Ref.: #91176]

SI-ID 400177

Literature:

Topic	Title	Authors	Journal	DOI	Year
Phylogeny	Oceanobacillus kimchii sp. nov. isolated from a traditional Korean fermented food.	Whon TW, Jung MJ, Roh SW, Nam YD, Park EJ, Shin KS, Bae JW	J Microbiol	10.1007/s12275-010-0214-7	2011	*

References

#20215

Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

#24685

Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 23341

#66792

Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann: Automatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) .

#67770 Japan Collection of Microorganism (JCM) ; Curators of the JCM;

#69479

João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.: MicrobeAtlas 1.0 beta .

#69480

Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann: Predictions based on genome sequence made in the Diaspora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) .

#91176

Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.: StrainInfo: A central database for resolving microbial strain identifiers . ( DOI 10.60712/SI-ID400177.1 )

* These data were automatically processed and therefore are not curated

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Oceanobacillus kimchii X50 X50

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