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 EMENDED DESCRIPTION OF PARALACTOBACILLUS Paralactobacillus (Pa.ra.lac.to.ba.cil’lus. Gr. prep. para resembling; N.L. masc. n. Lactobacillus a bacterial genus; Paralactobacillus resembling the genus Lactobacillus ). Cell are Gram-positive, homofermentative, non-motile, nonspore-forming rods, usually occurring singly oras pairs. They produce both D(−)- and L(+)- lactic acid from glucose. They produce acid from mannose and salicin but not from lactose, melibiose, raffinose, ribose or xylose. They grow at 15 °C but not at 45 °C and with 6.5 % NaCl. The type species P. selangorensis wasisolated froma Malaysian food ingredient, chili bo [ 177 ] and later transferred to the genus Lactobacillus , proposing Lactobacillus selangorensis comb. nov [ 178 ]. Given the data presented in the present study we adopt the proposal of Leisner et al . [ 177 ].