Companilactobacillus kimchii | |
---|---|
Scientific classification | |
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 | |
|
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]
The cells of C. kimchii are short, slender and rod-shaped. The bacterium is Gram-positive, non- spore-forming and non- motile. [2]
Pang, 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.
Companilactobacillus kimchii | |
---|---|
Scientific classification | |
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 | |
|
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]
The cells of C. kimchii are short, slender and rod-shaped. The bacterium is Gram-positive, non- spore-forming and non- motile. [2]
Pang, 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.