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 Author Zheng, Jinshui Author Wittouck, Stijn Author Salvetti, Elisa Author Franz, Charles M. A. P. Author Harris, Hugh M. B. Author Mattarelli, Paola Author O’Toole, Paul W. Author Pot, Bruno Author Vandamme, Peter Author Walter, Jens Author Watanabe, Koichi Author Wuyts, Sander Author Felis, Giovanna E. Author Gänzle, Michael G. Author Lebeer, Sarah text International Journal of Systematic and Evolutionary Microbiology 2020 2020-04-01 70 4 2782 2858 http://dx.doi.org/10.1099/ijsem.0.004107 journal article 10.1099/ijsem.0.004107 1466-5034 DESCRIPTION OF COMPANILACTOBACILLUS KIMCHII COMB. NOV. Companilactobacillus kimchii (kim’chi.i. N.L. gen. n. kimchii from kimchi, a Korean fermented-vegetable food). Basonym: Lactobacillus kimchii Yoon et al. 2000, 1794 VP ; the classification of this taxon as a separate species has been questioned but was confirmed on the basis of ANI values [ 119 ]. Growth occurs in the range of 10 to 40°C and with pentoses, hexoses, and disaccharides as carbon sources [ 134 ]. The genome size is 2.74 Mbp. The mol% G+C content of DNA is 35.1. Isolated from kimchi. The type strain is MT-1077 T = ATCC BAA-131 T = DSM 13961 T = JCM 10707 T = KCTC 8903 PT . Genome sequence accession number: AZDH00000000. 16S RNA gene sequence accession number: AF183558 .