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 ACETILACTOBACILLUS GEN. NOV. Acetilactobacillus , (A.ce.ti.lac.to.ba.cil’lus. L. neut. n. acetum vinegar, referring to the isolation of the sole representative of this genus from a grain vinegar mash; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Acetilactobacillus , a lactobacillus from vinegar). Gram-positive, rod-shaped, catalase negative, heterofermentative. Mesophilic, with a narrow temperature range of growth, and acid tolerant with an optimum pH of growth at 4.0. The spectrum of carbohydrates that support acid formation isunusual as itincludes sugar alcoholsand disaccharides but excludes most hexoses and all pentoses. The unusual substrate requirements and pH optimum for growth may reflect an ecological association with acetic acid bacteria. The sole representative of the genus wasisolated froma grain vinegar mash (vinegar pei ) andhas a genome size of 2.33 Mbp with a mol% G+C content of 41.7. Thetype species of thegenus is Acetilactobacillus jinshanensis sp. nov.