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 Lactobacillus porci Lactobacillus porci (por’ci. L. gen. n. porci of apig, referringto the isolation of the type strain from small intestine of a pig). Lactobacillus porci grows between 15 and 50 °C andproduces D(−)-lactic acid from glucose; acid is also produced from mannose, cellobiose, maltose, lactose, trehalose, raffinose and sucrose [ 106 ]. Themol% G+C content of DNA is 51.5. Isolated from the swine intestine. Thetypestrainis SG816 T =KCTC 21090 T =NBRC 112917 T . Genome sequenceaccession number: not availableat the time of publication. 16S rRNA gene accession number: MF346092