Organism
Lactobacillus fermentum
Named in 8 of the pickles in this table, under this spelling.
NCBI Taxonomy
- As published
- Lactobacillus fermentum
- Current name
- Limosilactobacillus fermentum
- Taxonomy id
- 1613
- Rank
- species
- Lineage
- Bacillati / Bacillota / Bacilli / Lactobacillales / Lactobacillaceae / Limosilactobacillus
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 fermentum; the current name is Limosilactobacillus fermentum, NCBI taxid 1613. 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
Bacillus casei d, Bacillus d, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacterium fermentum, Lactobacillus sp. NCIM 2165
Reported in
| Pickle | Substrate | Region |
|---|---|---|
| Dha muoi | Mustard leaf, Beetroot, Eggplant, Cabbage, Mixed vegetables | Vietnam |
| Eup | Bamboo shoot | India |
| Gundruk | Leafy vegetables, Cabbage, Radish, Mustard leaf, Cauliflower | Nepal, Indian sub-continent, India, Bhutan |
| 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 |
| Pao cai | Cabbage, Celery, Cucumber, Radish | China |
| Sunki | Turnip, Leaves of otaki-turnip | Japan, South East Asia |
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.