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Strain identifier

BacDive ID: 23074

Type strain: Yes

Species: Companilactobacillus kimchiensis

Strain Designation: L133

Strain history: J.-W. Bae 133.

NCBI tax ID(s): 993692 (species)

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@ref: 19296

BacDive-ID: 23074

DSM-Number: 24716

keywords: Gram-positive, mesophilic, microaerophile, Bacteria, 16S sequence, genome sequence, rod-shaped

description: Companilactobacillus kimchiensis L133 is a microaerophile, mesophilic, Gram-positive bacterium that was isolated from kimchi, fermented Korean food.

NCBI tax id

  • NCBI tax id: 993692
  • Matching level: species

strain history

doi: 10.13145/bacdive23074.20220920.7

Name and taxonomic classification


  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Bacilli
  • order: Lactobacillales
  • family: Lactobacillaceae
  • genus: Companilactobacillus
  • species: Companilactobacillus kimchiensis
  • full scientific name: Companilactobacillus kimchiensis (Kim et al. 2013) Zheng et al. 2020
  • synonyms

    • @ref: 20215
    • synonym: Lactobacillus kimchiensis

@ref: 19296

domain: Bacteria

phylum: Firmicutes

class: Bacilli

order: Lactobacillales

family: Lactobacillaceae

genus: Companilactobacillus

species: Companilactobacillus kimchiensis

full scientific name: Companilactobacillus kimchiensis (Kim et al. 2013) Zheng et al. 2020

strain designation: L133

type strain: yes


cell morphology

  • @ref: 30505
  • gram stain: positive
  • cell length: 3 µm
  • cell shape: rod-shaped

Culture and growth conditions

culture medium

  • @ref: 19296
  • name: MRS MEDIUM (DSMZ Medium 11)
  • growth: yes
  • link: https://bacmedia.dsmz.de/medium/11
  • composition: Name: MRS MEDIUM (DSMZ Medium 11) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Na-acetate 5.0 g/l Yeast extract 5.0 g/l (NH4)3 citrate 2.0 g/l K2HPO4 2.0 g/l Tween 80 1.0 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water

culture temp


culture pH


Physiology and metabolism

oxygen tolerance

  • @ref: 19296
  • oxygen tolerance: microaerophile


@refsaltgrowthtested relationconcentration
30505NaClpositivegrowth0-5 %
30505NaClpositiveoptimum1.5 %


  • @ref: 19296
  • murein short key: A11.31
  • type: A4alpha L-Lys-D-Asp

metabolite utilization

@refChebi-IDmetaboliteutilization activitykind of utilization tested
3050517057cellobiose+carbon source
3050528757fructose+carbon source
3050528260galactose+carbon source
3050517234glucose+carbon source
3050517716lactose+carbon source
3050517306maltose+carbon source
3050537684mannose+carbon source
30505506227N-acetylglucosamine+carbon source
3050517814salicin+carbon source
3050517992sucrose+carbon source
3050527082trehalose+carbon source
68371Potassium 5-ketogluconate-builds acid from
68371Potassium 2-ketogluconate-builds acid from
6837124265gluconate-builds acid from
6837118403L-arabitol-builds acid from
6837118333D-arabitol-builds acid from
6837118287L-fucose-builds acid from
6837128847D-fucose-builds acid from
6837116443D-tagatose+builds acid from
6837162318D-lyxose-builds acid from
6837132528turanose+builds acid from
6837128066gentiobiose+builds acid from
6837117151xylitol-builds acid from
6837128087glycogen-builds acid from
6837128017starch-builds acid from
6837116634raffinose-builds acid from
683716731melezitose-builds acid from
6837115443inulin-builds acid from
6837127082trehalose+builds acid from
6837117992sucrose+builds acid from
6837128053melibiose-builds acid from
6837117716lactose+builds acid from
6837117306maltose+builds acid from
6837117057cellobiose+builds acid from
6837117814salicin-builds acid from
683714853esculin+builds acid from
6837118305arbutin-builds acid from
6837127613amygdalin+builds acid from
6837159640N-acetylglucosamine+builds acid from
68371320061methyl alpha-D-glucopyranoside-builds acid from
6837143943methyl alpha-D-mannoside-builds acid from
6837117924D-sorbitol-builds acid from
6837116899D-mannitol-builds acid from
6837117268myo-inositol-builds acid from
6837116813galactitol-builds acid from
6837162345L-rhamnose-builds acid from
6837117266L-sorbose-builds acid from
6837116024D-mannose+builds acid from
6837115824D-fructose+builds acid from
6837117634D-glucose+builds acid from
6837112936D-galactose+builds acid from
6837174863methyl beta-D-xylopyranoside-builds acid from
6837115963ribitol-builds acid from
6837165328L-xylose-builds acid from
6837165327D-xylose-builds acid from
6837116988D-ribose-builds acid from
6837130849L-arabinose-builds acid from
6837117108D-arabinose-builds acid from
6837117113erythritol-builds acid from
6837117754glycerol-builds acid from

API 50CHac


Isolation, sampling and environmental information


@refsample typecountryorigin.countrycontinent
19296kimchi, fermented Korean foodRepublic of KoreaKORAsia
67770Kimchi (traditional fermented food)Republic of KoreaKORAsia

isolation source categories

#Engineered#Food production#Vegetable (incl. Grains)
#Engineered#Food production#Fermented

Safety information

risk assessment

  • @ref: 19296
  • biosafety level: 1
  • biosafety level comment: Risk group (German classification)

Sequence information

16S sequences

@refdescriptionaccessionlengthdatabaseNCBI tax ID
19296Lactobacillus kimchiensis strain L133 16S ribosomal RNA gene, partial sequenceHQ9065001436ena993692
67770Lactobacillus kimchiensis JCM 17702 gene for 16S rRNA, partial sequenceLC5199961498ena993692

Genome sequences

@refdescriptionaccessionassembly leveldatabaseNCBI tax ID
66792Companilactobacillus kimchiensis DSM 24716GCA_001438805contigncbi993692
66792Lactobacillus kimchiensis strain DSM 24716993692.3wgspatric993692
66792Companilactobacillus kimchiensis DSM 247162663763333draftimg993692
67770Companilactobacillus kimchiensis strain DSM 24716, whole genome shotgun sequencing projectJQCF00000000ncbi993692

GC content

6777035.7thermal denaturation, midpoint method (Tm)
6777035.5genome sequence analysis

External links

@ref: 19296

culture collection no.: DSM 24716, JCM 17702, KACC 15533

straininfo link



  • topic: Phylogeny
  • Pubmed-ID: 22798657
  • title: Lactobacillus kimchiensis sp. nov., isolated from a fermented food.
  • authors: Kim J, Kim JY, Kim MS, Roh SW, Bae JW
  • journal: Int J Syst Evol Microbiol
  • DOI: 10.1099/ijs.0.037572-0
  • year: 2012
  • mesh: Bacterial Typing Techniques, Base Composition, DNA, Bacterial/genetics, Fatty Acids/analysis, Fermentation, *Food Microbiology, Lactobacillus/*classification/genetics/isolation & purification, Molecular Sequence Data, Peptidoglycan/analysis, *Phylogeny, RNA, Ribosomal, 16S/genetics, Sequence Analysis, DNA
  • topic2: Biotechnology


19296Curators of the DSMZLeibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 24716)https://www.dsmz.de/collection/catalogue/details/culture/DSM-24716
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.10.1099/ijsem.0.004332List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ
20218Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.10.1016/j.syapm.2013.11.002StrainInfo introduces electronic passports for microorganisms.Syst Appl Microbiol. 37: 42-50 201424321274
30505Barberan A, Caceres Velazquez H, Jones S, Fierer N.10.1128/mSphere.00237-17Hiding in Plain Sight: Mining Bacterial Species Records for Phenotypic Trait Information2877604126837
66792Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmannhttps://diaspora-project.de/progress.html#genomesAutomatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information)
67770Curators of the JCMhttps://jcm.brc.riken.jp/en/
68371Automatically annotated from API 50CH acid