Companilactobacillus kimchii, KIMCHIENSIS, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2806

DESCRIPTIONOF COMPANILACTOBACILLUS KIMCHII COMB. NOV.

Companilactobacillus kimchii (kim’chi.i. N.L. gen. n. kimchii from kimchi, a Korean fermented-vegetable food).

Basonym: Lactobacillus kimchii Yoon et al. 2000, 1794 VP; the classification of thistaxon as aseparate species has beenquestioned but was confirmed on the basis of ANI values [ 119].

Growth occurs in the range of 10 to 40°C and with pentoses, hexoses, and disaccharides as carbon sources [ 134]. The genome size is 2.74 Mbp. The mol% G+C content of DNA is 35.1.

Isolatedfrom kimchi.

Thetypestrainis MT-1077 T =ATCC BAA-131 T =DSM 13961 T =JCM 10707 T =KCTC 8903PT.

Genome sequence accession number: AZDH00000000.

16S RNA gene sequence accession number: AF183558 .