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 SPICHERI COMB. NOV. Levilactobacillus spicheri (spi’.cher.i. N.L. gen. n. spicheri of Spicher. The name honours Gottfried Spicher, a German scientist who pioneered themicrobiological and biochemical characterization of sourdough fermentation). Basonym: Lactobacillus spicheri Meroth et al . 2004 , 631 VL Characteristics as described [ 301 ]. The genome size of the type strain is 2.75 Mbp. The mol% G+C content of DNA is 55.9. Isolated from wheat and rice sourdoughs, from fermented vegetables and a municipal biogas plant. The type strain is LTH 5753 T =DSM 15429 T =JCM 15956 T =LMG 21871 T . Genome sequence accession number: AZFC00000000. 16S rRNA gene accession number: AJ534844 .