Companilactobacillus kimchii, 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

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.6309630
persistent identifier	https://treatment.plazi.org/id/0389878A-FF95-2169-DA0B-FF2EFA2C616E
treatment provided by	Felipe
scientific name	Companilactobacillus kimchii
status	comb. nov.

Treatment

DESCRIPTION OF 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 View in CoL VP; the classification of this taxon as a separate species has been questioned 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.

Isolated from kimchi.

The type strain is MT-1077 T = ATCC BAA-131 T = DSM 13961 T = JCM 10707 T = KCTC 8903 View Materials PT .

Genome sequence accession number: AZDH00000000.

16S RNA gene sequence accession number: AF183558 View Materials .

References

Abbreviations

T	Tavera, Department of Geology and Geophysics
ATCC	American Type Culture Collection
DSM	Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH
JCM	Japan Collection of Microorganisms