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Species Brachybacterium kimchii

Classification: 

Bacteria Bacillati Actinomycetota Actinomycetes Micrococcales Dermabacteraceae Brachybacterium Brachybacterium kimchii

Name: Brachybacterium kimchii Kim et al. 2022

Category, proposed as: species, sp. nov.

Etymology: kim’chi.i. N.L. gen. neut. n. kimchii, from kimchi, a traditional Korean fermented vegetable product

Pronunciation (Latin), gender: bra-khy-bak-TE-ri-um KIM-khi-i, neuter

Type strain: CBA3104; JCM 34759; KCCM 43417

Conduct genome-based taxonomy at tygs-logo

16S rRNA gene: MZ424727 Analysetree FASTA download

Effective publication: Kim Y, Kim YB, Kim J, Kim JY, Whon TW, Chung WH, Song EJ, Nam YD, Lee SH, Roh SW. Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov. J Microbiol 2022; 60:678-688. 🇰🇷

IJSEM list: Oren A, Garrity GM. Validation list no. 208. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2022; 72:5592.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name (and explicitly recommended for medical use)

Risk group: 1

  • Notes:
    • 😷 The risk group for Germany has been imported on 2026-08-13. The full classification is: risk group = 1. — If in doubt, use the risk group given in the regulations for your country and, if these are not available, use the risk group given in the catalogue of the culture collection from which you have obtained or intend to obtain the strain.
    • 🎓 Name mentioned 1 time in PubMed until 2026-06-11.
    • 🙆 This name is on the List of Recommended Names for bacteria of medical importance (LoRN) as the name to be applied to this species. The name is on LoRN because of the recorded pathogenicity of other species in the genus.

Parent taxon: Brachybacterium Collins et al. 1988

Assigned by: Kim Y, Kim YB, Kim J, Kim JY, Whon TW, Chung WH, Song EJ, Nam YD, Lee SH, Roh SW. Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov. J Microbiol 2022; 60:678-688. 🇰🇷

Linking: To permanently link to this page, use https://doi.org/10.83108/rn.29231Link copied to clipboard

Record number: 29231

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