Companilactobacillus kimchiensis, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 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 (4), pp. 2782-2858 : 2806

DESCRIPTION OF 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; growth is observed at 15–37 °C [ 133]. The genome size is 2.70 Mbp. The mol% G+C content of DNA is 35.5.

Isolated from kimchi.

The type strain is L133 T = DSM 24716 T = JCM 17702 T = KACC 15533 T .

Genome sequence accession number: JQCF00000000.

16S RNA gene sequence accession number: HQ906500 .