Companilactobacillus kimchiensis, KIMCHIENSIS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728424 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D217-0259-FFD0-FABC53CA3445 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus kimchiensis |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS KIMCHIENSIS COMB. NOV.
Companilactobacillus kimchiensis (kim.chi.en’sis. N.L. gen. n. kimchiensis from kimchi, a Korean fermented-vegetable food).
Basonym: Lactobacillus kimchiensis Kim et al. 2013, 1358 VP.
Hexoses and disaccharides but not pentoses are fermented; growthis observed at 15–37 °C [ 133]. The genome size is 2.70 Mbp. The mol% G+C content of DNAis 35.5.
Isolatedfrom kimchi.
Thetypestrainis L133 T =DSM 24716 T =JCM 17702 T =KACC 15533 T.
Genome sequence accession number: JQCF00000000.
16S RNA gene sequence accession number: HQ906500 View Materials .
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
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