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