A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Author Zheng, Jinshui Author Wittouck, Stijn Author Salvetti, Elisa Author Franz, Charles M. A. P. Author Harris, Hugh M. B. Author Mattarelli, Paola Author O’Toole, Paul W. Author Pot, Bruno Author Vandamme, Peter Author Walter, Jens Author Watanabe, Koichi Author Wuyts, Sander Author Felis, Giovanna E. Author Gänzle, Michael G. Author Lebeer, Sarah text International Journal of Systematic and Evolutionary Microbiology 2020 2020-04-15 70 2782 2858 journal article 7136 10.1099/ijsem.0.004107 c650e745-85a1-48ca-b29a-b1714f644bae 4730536 DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. SAKEI COMB. NOV. Latilactobacillus sakei subsp. sakei (sa’ke.i. N.L. gen. n. sakei of sake). Basonym: Lactobacillus sakei subsp. sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein etal ., 1996 L. sakei subsp. sakei strains produce ammonia from arginine and acetoin from glucose and they grow inthe presence of 10 % NaCl. The genome size of the type strain is 1.91 Mbp. The mol% G+C content of DNAis 41.1. Isolated from sakestarter, fermented meat products, vacuumpackaged meat, sauerkraut and other fermented plant material, and human faeces [ 183 ]. Thetypestrainis T.S [K. Kitahara 37] T = ATCC 15521 T = LMG 9468 T = DSM 20017 T =CCUG 30501 T = CIP 103139 T =IFO (now NBRC) 15893 T = JCM 1157 T . Genome sequence accession number: AZDN00000000. 16S rRNA gene accession number: AM113784 .