Species Lactobacillus kimchiensis

Name: Lactobacillus kimchiensis Kim et al. 2013

Category: Species

Proposed as: sp. nov.

Etymology: kim.chi.en’sis N.L. 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. adj. kimchiensis, belonging to kimchi, isolated from kimchi

Gender: masculine

Type strain: DSM 24716; JCM 17702; KACC 15533; strain L133

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

Taxonomic status: synonym

Correct name: Companilactobacillus kimchiensis (Kim et al. 2013) Zheng et al. 2020

Risk group: 1

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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Record number: 790659