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 HALODURANS
SP. NOV.
Companilactobacillus halodurans
(ha.lo.du’rans. Gr. n.
hals, halos
salt; L. pres. part.
durans
enduring; N.L. part. adj.
halodurans
salt-enduring, resisting).
Effective publication Schuster
et al.
, 2019, as
Lactobacillus halodurans
.
C. halodurans
grows between 10 and 37 °C and between pH 4.0 and 8.0, and at NaCl concentrations of up to 14 % [
129
]. Acid is produced from ribose, hexoses and some disaccharides. The genome size is 2.84 Mbp. Themol% G+C content of DNA is 35.8.
Isolated from spoiled fermented sausage.
Thetypestrainis TMW1.2172
T
=DSM 109452
T
=LMG31402
T
.
Genome sequence accession number: VDFP00000000.
16S RNA gene sequence accession number
MK968448
.