Organism
Lactobacillus buchneri
Named in 4 of the pickles in this table, under this spelling.
NCBI Taxonomy
- As published
- Lactobacillus buchneri
- Current name
- Lentilactobacillus buchneri
- Taxonomy id
- 1581
- Rank
- species
- Lineage
- Bacillati / Bacillota / Bacilli / Lactobacillales / Lactobacillaceae / Lentilactobacillus
The name changed, the organism did not
The literature this site draws on predates the 2020 reclassification, which split the genus Lactobacillus into twenty-five genera. Papers written before it say Lactobacillus buchneri; the current name is Lentilactobacillus buchneri, NCBI taxid 1581. Both refer to the same organism. This site prints the source's name in the source's own row and the current name here.
Other names NCBI holds
Bacterium buchneri, Lactobacillus buchneri (Henneberg 1903) Bergey et al. 1923 (Approved Lists 1980), Lactobacterium buchneri, Ulvina buchneri, Lentilactobacillus sp. Egmn17
Reported in
| Pickle | Substrate | Region |
|---|---|---|
| Hom-dong | Onion | Thailand |
| Kimchi | Chinese cabbage, Cabbage, Spring onion, Pepper, Ginger, Radish, Mixed vegetables, Garlic | Korea, East Asia |
| Naw-mai-dong | Bamboo shoot | South East Asia, Thailand |
| Pak-sian-dong | Pak sian leaf, Leaves of Gynandropis pentaphylla, Leaves of Pak-sian | Thailand |
Taxonomy from NCBI Taxonomy, retrieved 2026-09-06. Schoch, C.L. et al. (2020) NCBI Taxonomy: a comprehensive update on curation, resources and tools. Database, baaa062. National Center for Biotechnology Information, U.S. National Library of Medicine.