Biomedical subjects

Che Ok Jeon

Publications and source records attributed to Che Ok Jeon.

3 recordsLinked to original sources

PubMed2026

Pseudaquabacterium prasiolae sp. nov., Isolated from the Freshwater Green Alga Prasiola japonica, and Rubrivivax soli sp. nov., Isolated from Soil, with Reclassification of Aquabacterium humicola as Pseudaquabacterium humicola comb. nov.

Two Gram-stain-negative, catalase- and oxidase-positive, strictly aerobic, non-flagellated rod-shaped bacteria, designated OR-4T and RP6-9T, were isolated from the freshwater green alga Prasiola japonica and soil in Republic of Korea, respectively. Strain OR-4T exhibited gliding motility, whereas strain RP6-9T lacked gliding motility. Strain OR-4T grew at 10-30 °C, pH 6.0-9.0, and 0-1.5% (w/v) NaCl, while strain RP6-9T grew at 20-35 °C, pH 6.0-9.0, and 0-1.0% (w/v) NaCl. Both strains contained ubiquinone-8 as the sole respiratory quinone and phosphatidylethanolamine, phosphatidylglycerol, and diphosphatidylglycerol as major polar lipids; strain OR-4T additionally possessed an unidentified phospholipid and an unidentified polar lipid. The predominant fatty acids of OR-4T were C12:0, C16:0, summed feature 3 (C16:1ω6c and/or C16:1ω7c), and summed feature 8 (C18:1ω7c and/or C18:1ω6c), whereas RP6-9T contained C12:0, C16:0, and summed feature 3 as major components. The genomic DNA G + C content of both strains was 71.0 mol%. Whole-genome-based phylogenomic analyses placed OR-4T and RP6-9T within the genera Pseudaquabacterium and Rubrivivax, respectively, forming distinct lineages. Comparative analyses of average nucleotide identity, digital DNA-DNA hybridization, and average amino acid identity further supported their assignment to these genera while confirming their separation from previously described species. Based on combined phenotypic, chemotaxonomic, and genomic evidence, strains OR-4T and RP6-9T represent novel species, for which the names Pseudaquabacterium prasiolae sp. nov. (type strain OR-4T =KACC 22752T =NBRC 116024T) and Rubrivivax soli sp. nov. (type strain RP6-9T =KACC 24055T =DSM 119932T) are proposed. Phylogenomic analyses also support the reclassification of Aquabacterium humicola as Pseudaquabacterium humicola comb. nov. (type strain RJY3T =KCTC 92105T =NBRC 115831T).

Phylogeny↗

PubMed2026

Vibrio phycocola sp. nov. and Vibrio phycohabitans sp. nov., Isolated from the Phycosphere of Marine Algae.

Two Gram-stain-negative, facultatively aerobic, oxidase- and catalase-positive, motile (by means of a polar flagellum) rod-shaped bacterial strains, designated BS-M-Sm-2T and MA40-2T, were isolated from marine algae. Growth was optimal at pH 7.0-8.0 and 2.0-3.0% (w/v) NaCl, with temperature optima of 25°C for BS-M-Sm-2T and 25-30°C for MA40-2T. Ubiquinone-8 was the sole respiratory quinone. The major fatty acids common to both strains were C16:0, summed feature 3 (C16:1 ω7c and/or C16:1 ω6c), and summed feature 8 (C18:1 ω7c and/or C18:1 ω6c), while BS-M-Sm-2T additionally contained C12:0 and C14:0. The predominant polar lipids were phosphatidylethanolamine and phosphatidylglycerol, with diphosphatidylglycerol also detected in strain MA40-2T. The DNA G+C contents of strains BS-M-Sm-2T and MA40-2T were 44.2 and 39.8 mol%, respectively. The 16S rRNA gene sequence similarity, average nucleotide identity (ANI), and digital DNA-DNA hybridization (dDDH) values between the two strains were 93.8%, 71.4%, and 23.2%, respectively. Phylogenetic and phylogenomic analyses placed both strains within the genus Vibrio, forming distinct lineages. Comparisons with closely related Vibrio type strains yielded ANI and dDDH values below 91.6% and 44.3%, respectively, further supporting their classification as novel species. Genome analyses revealed genes potentially involved in algal symbiosis, including those for polysaccharide degradation and vitamin biosynthesis. Based on comprehensive genomic, phylogenetic, phenotypic, and chemotaxonomic evidence, strains BS-M-Sm-2T and MA40-2T represent two novel species, for which the names Vibrio phycocola sp. nov. (BS-M-Sm-2T =KACC 24066T =DSM 119941T) and Vibrio phycohabitans sp. nov. (MA40-2T =KACC 24064T = DSM 119942T) are proposed.

RNA, Ribosomal, 16S↗

PubMed2025

Genome-based exploration of volatile flavor diversity from food yeast species.

Yeast shares a longer than 10 000-year history with humans in food fermentation by producing various volatile flavor compounds that contribute to the final taste and aroma of foods. Yeast-associated volatile flavor compounds include esters, benzenoids, sulfur compounds, and phenolic derivatives, which enhance the sensory complexity of fermented foods and beverages. Genome-scale technologies have advanced and transformed our understanding of the genetic and evolutionary drivers of volatile flavor diversity. The conventional approach to aroma enrichment and flavor balancing through single-strain optimization has been redefined through yeast cofermentation strategies, such as the pairing of Saccharomyces cerevisiae with nonconventional yeast species. This minireview summarizes the latest genomic insights into volatile flavor compound formation through ester, benzenoid, sulfur, and phenolic pathways in various yeast species and highlights the shaping of the next generation of food fermentation innovation via cofermentation combined with omics analysis, followed by a future perspective on synthetic biology for industrial applicability.

Volatile Organic Compounds↗