Name: Lactobacillus kimchiensis Kim et al. 2013
Etymology: kim.chi.en’sis. N.L. neut. n. kimchium, kimchi, a type of traditional Korean fermented food; L. masc./fem. adj. suff. -ensis, suffix used with the sense of belonging to; N.L. masc./fem. adj. kimchiensis, belonging to kimchi, isolated from kimchi [incorrectly formed: not a location]
Type strain: DSM 24716; JCM 17702; KACC 15533; L133
See detailed strain information at
Conduct genome-based taxonomy at
16S rRNA gene: HQ906500 Analyse FASTA
Valid publication: Kim J, Kim JY, Kim MS, Roh SW, Bae JW. Lactobacillus kimchiensis sp. nov., isolated from a fermented food. Int J Syst Evol Microbiol 2013; 63:1355-1359.
IJSEM list: Euzeby JP. Notification list. Notification that new names and new combinations have appeared in volume 63, part 4 of the IJSEM. Int J Syst Evol Microbiol 2013; 63:2368-2370.
Nomenclatural status: validly published under the ICNP
Correct name: Companilactobacillus kimchiensis (Kim et al. 2013) Zheng et al. 2020
|Companilactobacillus kimchiensis (Kim et al. 2013) Zheng et al. 2020||homotypic synonym, validly published under the ICNP|
Parent taxon: Lactobacillus Beijerinck 1901 (Approved Lists 1980)
Assigned by: Kim J, Kim JY, Kim MS, Roh SW, Bae JW. Lactobacillus kimchiensis sp. nov., isolated from a fermented food. Int J Syst Evol Microbiol 2013; 63:1355-1359.
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