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 Lactobacillusacidophilus Lactobacillusacidophilus (a.ci.do’phi.lus. N.L. neut. n. acidum acid; Gr. masc. adj. philos loving; N.L. masc. adj. acidophilus acid-loving). Lactobacillusacidophilus produces DL-lactic acid from cellobiose, galactose, lactose, maltose, mannose, sucroseand trehalose, but not from mannitol [ 70 – 72 ]. Specific strains have been used as probiotics. The genome size of the type strain is 1.95 Mbp andthe mol% G+C content of DNA is 34.6. Isolated from the intestinal tract of humans and animals, human mouth, human vagina, sourdough and wine. Thetypestrainis ATCC 4356 T =CCUG 5917 T =CIP 76.13 T =DSM 20079 T =IFO (now NBRC) 13951 T =JCM 1132 T =LMG 9433 T = LMG 13550 T =NCTC 12980 T =NRRL B-4495 T =VKM B-1660 T . Genome sequence accession number: AZCS00000000. 16S rRNA gene accession number: AY773947 .