Weissella kimchii

Weissella kimchii is a gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium first isolated from partly fermented kimchi in 2002.[1] A strain of Weissella kimchii PL9023 was identified by researchers as a potential probiotic for vaginal health in women.[2]

Weissella kimchii
Scientific classification
Kingdom:
Bacteria
Division:
Firmicutes
Class:
Bacilli
Order:
Lactobacillales
Family:
Leuconostocaceae
Genus:
Weissella
Species:
W. kimchii
Binomial name
Weissella kimchii
Choi et al., 2002

W. kimchii was also identified as one of the lactic acid bacteria responsible for gowé fermentation (a fermented beverage produced from sorghum) in Bénin.[3]


References
  1. Choi, Hak-Jong; et al. (2002). "Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi". International Journal of Systematic and Evolutionary Microbiology. 52 (2): 507–511. doi:10.1099/00207713-52-2-507. PMID 11931163.
  2. Lee, Y. (2005). "Characterization of Weissella kimchii PL9023 as a potential probiotic for women". FEMS Microbiology Letters. 250 (1): 157–62. doi:10.1016/j.femsle.2005.07.009. PMID 16055277.
  3. Vieira-Dalodé, G.; et al. (August 2007). "Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin". Journal of Applied Microbiology. 103 (2): 342–349. doi:10.1111/j.1365-2672.2006.03252.x. PMID 17650194.


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