Name: Lentibacillus cibarius Oh et al. 2021

Category: Species

Proposed as: sp. nov.

Etymology: ci.ba’ri.us. L. masc. adj. cibarius, pertaining to food

Pronunciation (Latin), gender: len-ti-ba-KIL-lus ki-BA-ri-us, masculine

Type strain: JCM 33390; KACC 21232; NKC220-2

Conduct genome-based taxonomy at

16S rRNA gene: MT130400 Analyse FASTA

Effective publication: Oh YJ, Kim JY, Jo HE, Park HK, Lim SK, Kwon MS, Choi HJ. Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food. J Microbiol 2020; 58:387-394. 🇰🇷

IJSEM list: Oren A, Garrity GM. Validation list no. 198. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2021; 71:4688.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

Risk group: 1

• Notes:
  • 🧬 The phylogenomic assignment score of this taxon is 0.07820 (N = 56).
  • 😷 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.

Parent taxon: Lentibacillus Yoon et al. 2002

Assigned by: Oh YJ, Kim JY, Jo HE, Park HK, Lim SK, Kwon MS, Choi HJ. Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food. J Microbiol 2020; 58:387-394. 🇰🇷

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Record number: 18975