Companilactobacillus kimchiensis, KIMCHIENSIS, 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, pp. 2782-2858 : 2806

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728424
persistent identifier	https://treatment.plazi.org/id/03A8D903-D217-0259-FFD0-FABC53CA3445
treatment provided by	Valdenar
scientific name	Companilactobacillus kimchiensis
status	comb. nov.

Treatment

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 View Materials .