Name: Lysinibacillus chungkukjangi Kim et al. 2013

Category: Species

Proposed as: sp. nov.

Etymology: chung.kuk.jan’gi. N.L. gen. neut. n. chungkukjangi, of chungkukjang, a traditional Korean fermented food

Pronunciation (Latin), gender: ly-si-ni-ba-KIL-lus k^hun͡g-kuk-JAN-gi, masculine

Type strain: 2RL3-2; KACC 16626; NBRC 108948

Conduct genome-based taxonomy at

16S rRNA gene: JX217747 Analyse FASTA

Effective publication: Kim SJ, Jang YH, Hamada M, Ahn JH, Weon HY, Suzuki K, Whang KS, Kwon SW. Lysinibacillus chungkukjangi sp. nov., isolated from Chungkukjang, Korean fermented soybean food. J Microbiol 2013; 51:400-404. 🇰🇷

IJSEM list: Oren A, Garrity GM. Validation list no. 154. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2013; 63:3931-3934.

Nomenclatural status: validly published under the ICNP

Taxonomic status: synonym (and not recommended for medical use)

Correct name: Ureibacillus chungkukjangi (Kim et al. 2013) Gupta and Patel 2020

Risk group: 1

• Synonyms:

  • Name	Kind
    Ureibacillus chungkukjangi (Kim et al. 2013) Gupta and Patel 2020	homotypic synonym, validly published under the ICNP

• 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. 🇬🇧
  • ❗ Lysinibacillus chungkukjangi is the correct name instead if this species is regarded as a separate species (i.e., if its nomenclatural type is not assigned to another species whose name is validly published, legitimate and not rejected and has priority) within a separate genus Lysinibacillus.
  • 😷 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 7 times in PubMed until 2026-06-11.
  • 🙅 This name is on the List of Recommended Names for bacteria of medical importance (LoRN) as a synonym of the name to be applied to this species. The name is on LoRN because of the recorded risk group of other species in the genus.

Parent taxon: Lysinibacillus Ahmed et al. 2007

Assigned by: Kim SJ, Jang YH, Hamada M, Ahn JH, Weon HY, Suzuki K, Whang KS, Kwon SW. Lysinibacillus chungkukjangi sp. nov., isolated from Chungkukjang, Korean fermented soybean food. J Microbiol 2013; 51:400-404. 🇰🇷

Linking: To permanently link to this page, use https://doi.org/10.83108/rn.791237Copy to clipboardLink copied to clipboard

Record number: 791237