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 2020-04-15 70 2782 2858 journal article 7136 10.1099/ijsem.0.004107 c650e745-85a1-48ca-b29a-b1714f644bae 4730536 DESCRIPTIONOF COMPANILACTOBACILLUS KIMCHIENSIS COMB. NOV. 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 . 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 L133 T =DSM 24716 T =JCM 17702 T =KACC 15533 T . Genome sequence accession number: JQCF00000000. 16S RNA gene sequence accession number: HQ906500 .