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 LATILACTOBACILLUS SAKEI SUBSP. CARNOSUS COMB. NOV Latilactobacillus sakei subsp. carnosus (car.no’sus. L. masc. adj. carnosus pertaining to meat). Basonym: Lactobacillus sakei subsp. carnosus Torriani et al . 1996, 1162 VP L. sakei subsp. carnosus was formerly also referred to as Lactobacillus curvatus subsp. melibiosus [ 182 ]. Characteristics of the species are described in [ 183 ]. The genome size of the type strain is 1.99 Mbp. The mol% G+C content of DNA is 41.0. Isolated from fermented meat products, vacuum-packaged meat, sauerkraut, and other fermented plant material. The type strain is R 14 b/ aT = LMG 17302 T = DSM 15831 T = CCUG 31331 T = CIP 105422 T = JCM 11031 T . Genome sequence accession number: AZFG00000000. 16S rRNA gene accession number: AY204892 .