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 AMYLOLACTOBACILLUS GEN. NOV. Amylolactobacillus (A.my.lo.lac.to.ba.cil’lus Gr. neut. n. amylon starch; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Amylolactobacillus , alactobacillus that ferments starch). Strains of Amylolactobacillus are thin rods, (0.5–0.9 µm wide and 1.2–3 µm long) occurringsingly and in short chains, nonmotile, Gram-positive, catalase- negative, oxidase-negative, non-spore-forming. Amylolactobacillus species are homofermentative and display extracellular amylolytic enzyme activity. The mol% G+C contentisbetween 44 and 46. Thetype speciesis Amylolactobacillus amylophilus ; Amylolactobacillus was previously referred to as L. amylophilus group.