Name: Lentibacillus kimchii Oh et al. 2016

Category: Species

Proposed as: sp. nov.

Etymology: kim’chi.i. N.L. gen. neut. n. kimchii, from kimchi, a traditional Korean fermented vegetable product

Gender: masculine

Type strain: JCM 30234; K9; KACC 18490

16S rRNA gene: KJ941155 Analyse FASTA

Effective publication: Oh YJ, Lee HW, Lim SK, Kwon MS, Lee J, Jang JY, Lee JH, Park HW, Nam YD, Seo MJ, et al. Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. Antonie Van Leeuwenhoek 2016; 109:869-876.

IJSEM list: Oren A, Garrity GM. Validation list no. 171. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2016; 66:3761-3764.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

• 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. 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.
  • 🎓 Name mentioned 1 time in PubMed until 2024-03-27.

Parent taxon: Lentibacillus Yoon et al. 2002

Assigned by: Oh YJ, Lee HW, Lim SK, Kwon MS, Lee J, Jang JY, Lee JH, Park HW, Nam YD, Seo MJ, et al. Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. Antonie Van Leeuwenhoek 2016; 109:869-876.

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Record number: 794467