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Subspecies "Brachybacterium halotolerans subsp. kimchii"
Name: "Brachybacterium halotolerans subsp. kimchii" Kim et al. 2022
Etymology: kim’chi.i. N.L. gen. neut. n. kimchii, from kimchi, a traditional Korean fermented vegetable product
Nomenclatural type: CBA3105; JCM 34760; KCCM 43418
Conduct genome-based taxonomy at
16S rRNA gene:
CP086254
Analyse
FASTA
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: 29234
This LPSN page was printed on 2026-01-14 13:52:22