Companilactobacillus kimchii is a bacteriocin-producing lactic acid bacterium of the genus Companilactobacillus. It is named for and found in the Korean fermented-vegetable food kimchi.[3]
| Companilactobacillus kimchii | |
|---|---|
Scientific classification 
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| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Companilactobacillus |
| Species: | C. kimchii
|
| Binomial name | |
| Companilactobacillus kimchii (Yoon et al. 2000) Zheng et al. 2020[1]
| |
| Synonyms | |
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The cells of C. kimchii are short, slender and rod-shaped. The bacterium is Gram-positive, non-spore-forming and non-motile.[2]
References
edit- ^ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (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". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
- ^ a b Yoon JH, Kang SS, Mheen TI, Ahn JS, Lee HJ, Kim TK, Park CS, Kho YH, Kang KH, Park YH (September 2000). "Lactobacillus kimchii sp. nov., a new species from kimchi". Int. J. Syst. Evol. Microbiol. 50 (5): 1789–95. doi:10.1099/00207713-50-5-1789. PMID 11034488.
- ^ Euzéby JP, Parte AC. "Companilactobacillus kimchii". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved August 1, 2021.
Further reading
editPang, Huili; Kitahara, Maki; Tan, Zhongfang; Wang, Yanping; Qin, Guangyong; Ohkuma, Moriya; Cai, Yimin (18 November 2011). "Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius". International Journal of Systematic and Evolutionary Microbiology. 62 (Part 10): 2383–2387. doi:10.1099/ijs.0.035329-0. PMID 22140166.
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