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.