Companilactobacillus kimchiensis (Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O’Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle, and Lebeer 2020) KIMCHIENSIS 2020
- Dataset
- 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
- Rank
- SPECIES
- Published in
- 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: 2782-2858, DOI: 10.1099/ijsem.0.004107
Classification
- kingdom
- Bacteria
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Lactobacillaceae
- genus
- Companilactobacillus
- species
- Companilactobacillus kimchiensis
description
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 L 133 T = DSM 24716 T = JCM 17702 T = KACC 15533 T. Genome sequence accession number: JQCF 00000000. 16 S RNA gene sequence accession number: HQ 906500.
discussion
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.