Lentibacillus cibarius
Lentibacillus cibarius is a Gram-positive, aerobic, spore-forming, halophilic, rod-shaped and non-motile bacterium from the genus of Lentibacillus which has been isolated from Kimchi.[1][3][2]
| Lentibacillus cibarius | |
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| Scientific classification | |
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| Species: | L. cibarius |
| Binomial name | |
| Lentibacillus cibarius Oh et al. 2021[1] | |
| Type strain | |
| NKC220-2[2] | |
References
- "Species: Lentibacillus cibarius". LPSN.DSMZ.de.
- Oh, Young Joon; Kim, Joon Yong; Jo, Hee Eun; Park, Hyo Kyeong; Lim, Seul Ki; Kwon, Min-Sung; Choi, Hak-Jong (May 2020). "Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food". Journal of Microbiology. 58 (5): 387–394. doi:10.1007/s12275-020-9507-7. PMID 32279278. S2CID 215725123.
- "Lentibacillus cibarius". www.uniprot.org.
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