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Companilactobacillus kimchiensis (Kim et al. 2013) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
17702T <-- J.-W. Bae 133.
Accessioned in 2011.
=DSM 24716 =KACC 15533.
Lactobacillus kimchiensis.
Type strain [9467,12937].
Medium: 1;  Temperature: 25°C; Rehydration fluid: 663.
Source: Kimchi (traditional fermented food), Korea [9467].
Biochemistry/Physiology: [9467].
Fatty acid: [9467].
G+C (mol%): 35.7 (Tm) [9467], 35.5 (genome sequence) [12937].
Phylogeny: 16S rRNA gene (HQ906500, LC519996), pheS (JQ713530) [9467], rpoA (HF679049) [10595].
DNA typing: TAP-PCR [9467].
Genome sequence: JQCF00000000.
NCBI Taxonomy ID: 993692.
Publication(s) using this strain [C13196, A13345].