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 ALIMENTARIUS COMB. NOV. Companilactobacillus alimentarius (a.li.men.ta'ri.us. L. masc. adj. alimentarius related to food). Basonym: Lactobacillus alimentarius (ex Reuter 1970) Reuter 1983a, 672 VP Growth is observed between 15 and 37°C and with pentoses, hexoses and disaccharides as carbon sources [ 115 ]. The genome size is 2.34 Mbp. The mol% G+C content of DNA is 35.4. Isolated as spoilage organisms from marinated fish products, as fermentation organismsin fermented sausages, as spoilage organism in ready-to-eat meats. Astrain of the species had been usedas biopreservatives culture [ 116 ]. It occurs inassociation with Fructilactobacillus sanfranciscensis intype Isourdoughs [ 114 ] and was isolated in other plant fermentations. Thetypestrainis R13 T =ATCC 29643 T =CCUG 30672 T =CIP 102986 T =DSM 20249 T =JCM 1095 T =LMG 9187 T . Genome sequence accession number: AZDQ00000000. 16S RNA gene sequence accession number: M58804 .