Secundilactobacillus kimchicus, KIMCHICUS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728781 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D23A-0274-FFD0-FEB653673046 |
treatment provided by |
Valdenar |
scientific name |
Secundilactobacillus kimchicus |
status |
comb. nov. |
DESCRIPTIONOF SECUNDILACTOBACILLUS KIMCHICUS COMB. NOV.
Secundilactobacillus kimchicus (kim.chi’cus. N.L. neut. n. kimchium, kimchi; L. masc. suff. -icus pertaining to; N.L. masc. adj. kimchicus pertaining to or isolated from kimchi, a type of sauerkraut produced in Korea).
Basonym: Lactobacillus kimchicus Liang et al. 2011 , 896 VP
Growth is observed at 15 and at 45 °C and between pH 5.0 and 9.0 [ 280]. The genome size of the type strain is 2.59 Mbp. The mol% G+C content of DNAis 46.6.
The species was isolated from kimchi.
Thetypestrainis DCY51 T = JCM 15530 T = KCTC 12976 T.
Genome sequence accession number: AZCX00000000.
16S rRNA gene accession number: EU678893 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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