sp. nov., isolated from seawater, reclassification of as a later heterotypic synonym of , and emended description of Kim . 2013.

A Gram-stain-negative, yellow-pigmented, and strictly aerobic bacterium, designated as strain MSW5, was isolated from seawater of the Yellow Sea in South Korea. The cells were non-motile rods exhibiting oxidase- and catalase-positive activities. Growth was observed at 15-25 °C (optimum, 25 °C) and pH 5.

Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics.

Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an initial bacterial growth, including lactic acid bacteria, and subsequent fungal growth, suggesting their association. Polysaccharides and lipids underwent degradation, and amino acids, free sugars, and organic acids increased during the early stage.

sp. nov., isolated from contaminated sediment.

A Gram-stain-negative, yellow-pigmented, and facultatively aerobic bacterium, designated strain GPA1, was isolated from plastic waste landfill soil in the Republic of Korea. The cells were non-motile short rods exhibiting oxidase-negative and catalase-positive activities. Growth was observed at 15-40 °C (optimum, 30 °C), at pH 6.

sp. nov. and sp. nov., isolated from marine brown algae.

Two Gram-stain-negative, rod-shaped bacteria, designated as strains KJ10-1 and KJ40-1, were isolated from marine brown algae. Both strains were catalase-positive, oxidase-positive, and facultative aerobic. Strain KJ10-1 exhibited optimal growth at 25 °C, pH 7.

Comparative pangenome analysis of Aspergillus flavus and Aspergillus oryzae reveals their phylogenetic, genomic, and metabolic homogeneity.

Aspergillus flavus and Aspergillus oryzae are closely related fungal species with contrasting roles in food safety and fermentation. To comprehensively investigate their phylogenetic, genomic, and metabolic characteristics, we conducted an extensive comparative pangenome analysis using complete, dereplicated genome sets for both species. Phylogenetic analyses, employing both the entirety of the identified single-copy orthologous genes and six housekeeping genes commonly used for fungal classification, did not reveal clear differentiation between A.

Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation.

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation.

sp. nov. and sp. nov., isolated from a marine red alga.

Two Gram-stain-negative, obligately aerobic, motile rod bacteria, designated as G2-5 and G20-9, exhibiting catalase- and oxidase-positive activities, were isolated from the phycosphere of a species, a marine red alga. Strain G2-5 exhibited optimal growth at 30 °C and pH 5.0-6.

Comparative pangenome analysis of Enterococcus faecium and Enterococcus lactis provides new insights into the adaptive evolution by horizontal gene acquisitions.

Background: Enterococcus faecium and E. lactis are phylogenetically closely related lactic acid bacteria that are ubiquitous in nature and are known to be beneficial or pathogenic. Despite their considerable industrial and clinical importance, comprehensive studies on their evolutionary relationships and genomic, metabolic, and pathogenic traits are still lacking.

sp. nov. and sp. nov., isolated from seawater.

Two Gram-stain-negative, catalase- and oxidase-positive, aerobic non-motile and motile rod bacteria, strains MSW6 and RSW2, were isolated from surface seawater. Strain MSW6 optimally grew at 20 °C, pH 7.0 and 3 % NaCl, while strain RSW2 optimally grew at 25 °C, pH 7.

Unraveling the carbohydrate metabolic characteristics of Leuconostoc mesenteroides J18 through metabolite and transcriptome analyses.

The metabolic characteristics of Leuconostoc mesenteroides subsp. mesenteroides J18, which is mainly responsible for kimchi fermentation, on various carbon sources were investigated through carbon utilization, metabolite, and transcriptome analyses at different culture conditions (10 and 30 °C with/without 2.5% NaCl).

sp. nov. and sp. nov., isolated from phycosphere of marine algae.

Two Gram-negative, moderately halophilic, and motile rod bacteria, strains G2-23 and J2-29, showing catalase- and oxidase-positive activities were isolated from species of the marine algae and , respectively. Both strains optimally grew at 30 °C, pH 7.0 and 2% (w/v) NaCl.

sp. nov., isolated from a marine red alga, reclassification of and as comb. nov. and comb. nov., and emended description of the genus Joshi . 2022.

A Gram-stain-positive alkali-tolerant and strictly aerobic bacterium, designated strain P16, was isolated from a marine red alga, , in the Yellow Sea, Republic of Korea. Cells were motile rods with peritrichous flagella and exhibited catalase and oxidase activities. The optimal growth of strain P16 was observed to occur at 30 °C and pH 8.

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

A Gram-positive, non-motile, and non-spore-forming lactic acid bacterium, designated as BK2, was isolated from kimchi, a Korean traditional fermented vegetable food, and the taxonomic characteristics of strain BK2, along with strain LMG 11983, were analyzed. Both strains optimally grew at 30°C, pH 7.0, and 1.

sp. nov., isolated from soil and sp. nov., isolated from freshwater.

Two Gram-stain-negative, facultative aerobic, catalase- and oxidase-positive, and non-motile rod bacteria, strains BL and W38, that were isolated from soil and freshwater, respectively, were taxonomically characterized. Both strains optimally grew at 30 °C and pH 7.0 in Reasoner's 2A medium and contained ubiquinone-8 as the sole respiratory quinone.

sp. nov., isolated from plastic waste landfill soil.

A Gram-stain-negative, yellow-pigmented and facultatively aerobic bacterium, designated strain U1, was isolated from plastic dumped soil sampled in the Republic of Korea. Cell of strain U1 were non-motile rods showing catalase-negative and oxidase-positive activities. Strain U1 was shown to grow at 10-37 °C (optimum, 25-30 °C) and pH 6.

sp. nov., isolated from mountain soil.

A Gram-stain-positive, spore-forming and facultative aerobic bacterium, designated C11, was isolated from mountain soil collected in the Republic of Korea. The cells were motile rods with peritrichous flagella, and positive for catalase and oxidase activities. Strain C11 grew at 15-45 °C (optimum, 30-37 °C) and pH 6.

Chitinophaga horti sp. nov., Isolated from Garden Soil.

A strictly aerobic Gram-negative bacterium, designated R8, isolated from garden soil in South Korea was subjected to a taxonomic study. The cells were non-spore-forming, oxidase-positive and catalase-negative, and non-motile rods (without flagella). Growth was observed between 10 °C and 40 °C (optimum, 30 °C) and between pH 6.

Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick.

To investigate the fermentative characteristics of Bacillus and lactic acid bacteria, the key microbes known to be involved in doenjang-meju (a Korean traditional fermented soybean brick) fermentation, we prepared and analyzed two sets of doenjang-meju inoculated with either Aspergillus oryzae and Bacillus velezensis (BDM) or A. oryzae and Leuconostoc mesenteroides (LDM). A large decrease in pH was observed during the early fermentation period in LDM, whereas the pH remained relatively constant in BDM.

Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food.

Fermented soybean products are gaining attention in the food industry owing to their nutritive value and health benefits. In this study, we performed genomic analysis and physiological characterization of two Debaryomyces spp. yeast isolates obtained from a Korean traditional fermented soy sauce "ganjang".

Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick.

To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers during all fermentation stages, and their microbial communities and metabolic compounds (metabolites and volatile compounds) were analyzed. Bacillus and/or lactic acid bacteria (LAB, mainly Enterococcus) and Aspergillus were abundant during fermentation. Fructose and glucose; glycerol; acetate and lactate; and cadaverine, putrescine, tyramine, and histamine were identified as the major sugars, carbon compound, organic acids, and biogenic amines, respectively.

sp. nov., isolated from a freshwater alga .

A Gram-stain-negative, strictly aerobic, catalase-negative, oxidase-positive and non-motile rod-shaped bacterium, designated strain CrO1, was isolated from a freshwater alga in the Nakdong river of South Korea. Colonies of CrO1 were white, convex and circular and growth was observed at 25-40 °C (optimum, 37 °C) and pH 6.0-9.

Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation.

To investigate the general fermentation features of doenjang, a traditional Korean fermented soybean paste, eleven batches of doenjang were prepared. The bacterial and fungal communities and the metabolites such as free sugars, organic acids, amino acids, and volatile compounds were analyzed during fermentation. Tetragenococcus, Aspergillus, and Debaryomyces were the most common microbes; galactose, fructose, and glucose were the major sugars; and lactate and acetate were the major organic acids.

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics.

The taste and quality of soy sauce, a fermented liquid condiment popular worldwide, is greatly influenced by microbial metabolism during fermentation. To investigate the fermentative features of ganjang (a Korean traditional soy sauce), ganjang batches using meju (fermented soybean) bricks and solar salts were prepared, and organic compounds, microbial communities, metagenomes, and metatranscriptomes of ganjang were quantitively analyzed during fermentation. Polymeric compound analysis in the ganjang treated with/without microbial inhibitors revealed that indigenous enzymes of meju bricks might be primarily responsible for degrading polymeric compounds.

Lysobacter arenosi sp. nov. and Lysobacter solisilvae sp. nov. isolated from soil.

Two Gram-stain negative, yellow-pigmented, and mesophilic bacteria, designated strains R7 and R19, were isolated from sandy and forest soil, South Korea, respectively. Both strains were non-motile rods showing catalase- and oxidase-positive activities. Both strains were shown to grow at 10-37°C and pH 6.