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Species Brachybacterium kimchii
Name: Brachybacterium kimchii Kim et al. 2022
Etymology: kim’chi.i. N.L. gen. neut. n. kimchii, from kimchi, a traditional Korean fermented vegetable product
Type strain: CBA3104; JCM 34759; KCCM 43417
Conduct genome-based taxonomy at
16S rRNA gene:
MZ424727
Analyse
FASTA
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)
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Notes:
- 🎓 Name mentioned 1 time in PubMed until 2025-06-04.
- 🙆 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.
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Record number: 29231
This LPSN page was printed on 2025-12-17 10:38:55