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.