Secundilactobacillus kimchicus, KIMCHICUS, 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 : 2835

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728781
persistent identifier	https://treatment.plazi.org/id/03A8D903-D23A-0274-FFD0-FEB653673046
treatment provided by	Valdenar
scientific name	Secundilactobacillus kimchicus
status	comb. nov.

Treatment

DESCRIPTIONOF SECUNDILACTOBACILLUS KIMCHICUS COMB. NOV.

Secundilactobacillus kimchicus (kim.chi’cus. N.L. neut. n. kimchium, kimchi; L. masc. suff. -icus pertaining to; N.L. masc. adj. kimchicus pertaining to or isolated from kimchi, a type of sauerkraut produced in Korea).

Basonym: Lactobacillus kimchicus Liang et al. 2011 , 896 VP

Growth is observed at 15 and at 45 °C and between pH 5.0 and 9.0 [ 280]. The genome size of the type strain is 2.59 Mbp. The mol% G+C content of DNAis 46.6.

The species was isolated from kimchi.

Thetypestrainis DCY51 T = JCM 15530 T = KCTC 12976 T.

Genome sequence accession number: AZCX00000000.

16S rRNA gene accession number: EU678893 View Materials .