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 2020-04-01 70 4 2782 2858 http://dx.doi.org/10.1099/ijsem.0.004107 journal article 10.1099/ijsem.0.004107 1466-5034 DESCRIPTION OF COMPANILACTOBACILLUS ALLII COMB. NOV. Companilactobacillus allii (al’li.i. L. gen. n. allii of Egyptian onions ( Allium proliferum ), the source of fermented onions, pa-kimchi, from which the type strain was isolated). Basonym: Lactobacillus allii Jung et al . 2017 , 4939 VP Growth is observed at 25 and 37 °C; hexoses and disaccharides but not pentoses are fermented [ 117 ]. The genome size is 2.51 Mbp. The mol% G+C content of DNA is 35.3. Isolated from scallion kimchi. The type strain is WiKim39 T = KCTC 21077 T = JCM 31938 T . Genome sequence accession numbers: CP019323 (chromosome) and CP019324 (plasmid). 16S RNA gene sequence accession number: NR_159082.