Name: Virgibacillus kimchii Oh et al. 2021
Category, proposed as: species, sp. nov.
Etymology: kim’chi.i. N.L. gen. neut. n. kimchii, from kimchi, a traditional Korean fermented vegetable product
Pronunciation (Latin), gender: wir-gi-ba-KIL-lus KIM-khi-i, masculine
Type strain: JCM 32284; KACC 19404; NKC1-2
Conduct genome-based taxonomy at
16S rRNA gene:
KY697273
Analyse
FASTA
Effective publication:
Oh YJ, Jang JY, Lim SK, Kwon MS, Lee J, Kim N, Shin MY, Park HK, Seo MJ, Choi HJ. Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi. J Microbiol 2017; 55:933-938. 
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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
Parent taxon: Virgibacillus Heyndrickx et al. 1998
Assigned by:
Oh YJ, Jang JY, Lim SK, Kwon MS, Lee J, Kim N, Shin MY, Park HK, Seo MJ, Choi HJ. Virgibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi. J Microbiol 2017; 55:933-938. 🇰🇷
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