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 LEVILACTOBACILLUS ENSHIENSIS COMB. NOV. Levilactobacillus enshiensis (en.shi.en'sis. N.L. masc. adj. enshiensis pertaining to Enshi, the prefecture in Hubei Province of the PR China where strain was isolated). Basonym: Lactobacillus enshiensis Zhang et al . 2020 , 6 VP . L. enshiensis grows in the pH range of 4.0 to 10 and between 20 and 45 °C but not at 15 and 50 °C [ 340 ]. Acid is produced from awide spectrum of pentoses, hexoses, disaccharides and several sugar alcohols; citrate is converted to malate [ 340 ]. In silico analyses presented in the species new description suggest a functional glycolytic pathway, however, phosphofructokinase, akey enzymeof glycolysis thatisabsent in virtuallyall heterofermentative lactobacilli [ 14 ] is also absent in the genomeof L. enshiensis and the spectrum of metabolitesfrom glucose demonstrate heterofermentative metabolism [ 340 ]. Thegenome sizeof thetypestrainis 3.07 Mbp. Themol% GC content of DNA is 47.8. Isolated from Zha-Chili, a fermented product from mustard greens [ 339 ]. Thetypestrainis HBUAS57009 T = GDMCC 1.1664 T = KACC 21424 T . 16S rRNA gene accession number: MN082021.1