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Subspecies "Brachybacterium halotolerans subsp. halotolerans"
Name: "Brachybacterium halotolerans subsp. halotolerans" (Chen et al. 2021) Kim et al. 2022
Basonym: Brachybacterium halotolerans Chen et al. 2021
Etymology: ha.lo.to’le.rans. Gr. masc. n. hals (gen. halos), salt; L. pres. part. tolerans, tolerating; N.L. neut. part. adj. halotolerans, salt-tolerating, from where the organism was first isolated
Pronunciation, gender: ha-lo-TO-le-rans, neuter
Nomenclatural type: CGMCC 1.18660; JCM 34339; MASK1Z-5
Original publication:
Kim Y, Kim YB, Kim J, Kim JY, Whon TW, Chung WH, Song EJ, Nam YD, Lee SH, Roh SW. Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov. J Microbiol 2022; 60:678-688. 
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Nomenclatural status: not validly published
Taxonomic status: preferred name (not correct name)
Parent taxon: Brachybacterium halotolerans Chen et al. 2021
Assigned by:
Kim Y, Kim YB, Kim J, Kim JY, Whon TW, Chung WH, Song EJ, Nam YD, Lee SH, Roh SW. Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov. J Microbiol 2022; 60:678-688. 🇰🇷
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Record number: 29233
This LPSN page was printed on 2026-01-14 13:42:24