Name: Lentibacillus garicola Jung et al. 2015

Category: Species

Proposed as: sp. nov.

Etymology: ga.ri’co.la. L. neut. n. garum, fish sauce; L. masc./fem. n. suff. -cola, a dweller; from L. masc./fem. n. incola, dweller; N.L. masc./fem. n. garicola, a dweller of fish sauce, from which the type strain was isolated

Pronunciation, gender: ga-RI-ko-la, masculine

Type strain: JCM 30131; KACC 18130; SL-MJ1

16S rRNA gene: KC477431 Analyse FASTA

Effective publication: Jung WY, Lee SH, Jin HM, Jeon CO. Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce. Antonie Van Leeuwenhoek 2015; 107:1569-1576.

IJSEM list: Oren A, Garrity GM. Validation list no. 165. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2015; 65:2777-2783.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

Risk group: 1

• Notes:
  • 😢 The terminology used by the authors is in line with many other taxonomic studies and does not negatively affect their main results; some improvements may nevertheless be possible. Contrasting the term "chemotaxonomic" with "phenotypic" is not recommended. Using the term "phylogenetic data" (or equivalent) for sequence data is not advocated. Whether taxa can have "members" is debatable. See the LPSN phylogeny page for details. Publication: Göker M. What can genome analysis offer for bacteria? In: Bridge P, Smith D, Stackebrandt E (eds), Trends in the systematics of bacteria and fungi, CAB International, Wallingford, 2021, p. 255-281.
  • 😷 The risk group for Germany has been imported on 2023-10-29. 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 4 times in PubMed until 2025-06-04.

Parent taxon: Lentibacillus Yoon et al. 2002

Assigned by: Jung WY, Lee SH, Jin HM, Jeon CO. Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce. Antonie Van Leeuwenhoek 2015; 107:1569-1576.

Linking: To permanently link to this page, use https://lpsn.dsmz.de/species/lentibacillus-garicolaCopy to clipboardLink copied to clipboard

Record number: 793265