Lactobacillus kimchii

Lactobacillus kimchii is a bacteriocin-producing lactic acid bacterium of the genus Lactobacillus. It is named for and found in the Korean fermented-vegetable food kimchi.

Lactobacillus kimchii
Scientific classification
Domain:
Phylum:
Class:
Order:
Lactobacillales
Family:
Genus:
Species:
L. kimchii
Binomial name
Lactobacillus kimchii
Yoon et al. 2000

The cells of L. kimchii are short, slender and rod-shaped. The bacterium is Gram-positive, non-spore-forming and non-motile.[1]

References

  1. 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.

Further reading

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): 10. doi:10.1099/ijs.0.035329-0. PMID 22140166.

Pang, Huili; Kitahara, Maki; Tan, Zhongfang; Wang, Yanping; Qin, Guangyong; Ohkuma, Moriya; Cai, Yimin (October 2012). "Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius". International Journal of Systematic and Evolutionary Microbiology. 62: 2383–2387. doi:10.1099/ijs.0.035329-0. PMID 22140166. Retrieved 13 November 2014.


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