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 DESCRIPTIONOF COMPANILACTOBACILLUS ZHACHILII COMB. NOV. Companilactobacillus zhachilii (zha.chi’li.i. N.L. gen. n. zhachilii of zha-chili, a Chinese fermented mustard green product). Basonym: Lactobacillus zhachilii Zhang et al ., 2019, 2199 VP Growth is observed between 15 and 45°C and with a wide range of hexoses and disaccharides but not with pentoses [ 147 ]. Thegenome size is 2.71 Mbp. The mol% G+C content of DNAis 36.3. Isolated from Zha-Chili, a traditional fermented product from mustard greens. Thetypestrainis HBUAS52074 T =GDMCC1.1417 T =KCTC 21106 T . Genome sequence accession number: CP031933 . 16S RNA gene sequence accession number: MH392835 .