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 DESCRIPTION OF APILACTOBACILLUS KOSOI COMB. NOV. Apilactobacillus kosoi (ko’so.i. N.L. gen. n. kosoi, of kôso, a high sucrose fermented beverage in Japan, the origin of the type strain). Basonym: Lactobacillus kosoi Chiou et al ., 2018, 2707 VL The species is described in [ 322 , 323 ]. A. kosoi is most closely related to A. micheneri ; major physiological properties are shared with A. micheneri , A. timberlakei and A. quenuiae . The genome size of the type strain is 1.42 Mbp. The mol% G+C content of DNA is 30.5. Isolated from koso, a Japanese sugar-vegetable fermented beverage. Thetypestrainis 10HT=NBRC 113063 T =BCRC 81100 T . Genome sequence accession number: BEXE01000000. 16S rRNA gene accession number: LC318484