Name: "Brachybacterium halotolerans subsp. kimchii" Kim et al. 2022

Category: Subspecies

Proposed as: subsp. nov.

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

Gender: neuter

Type strain: 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.

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