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<mods:title id="8CBF394F3D14F3E0B72E544A8B7E153A">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</mods:title>
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<emphasis id="B975B407D203024DFC95FBCC5586374C" bold="true" box="[828,1156,1080,1106]" italics="true" pageId="12" pageNumber="2794">Lactobacillus acetotolerans</emphasis>
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<taxonomicName id="4C011396D203024DFC95FBAB55633769" box="[828,1121,1119,1143]" class="Bacilli" family="Lactobacillaceae" genus="Lactobacillus" kingdom="Bacteria" order="Lactobacillales" pageId="12" pageNumber="2794" phylum="Firmicutes" rank="species" species="acetotolerans">
<emphasis id="B975B407D203024DFC95FBAB55633769" box="[828,1121,1119,1143]" italics="true" pageId="12" pageNumber="2794">Lactobacillus acetotolerans</emphasis>
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(a.ce.to.tole.rans. L. neut. n.
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vinegar; L. pres. part.
<emphasis id="B975B407D203024DFB28FB8A55D63788" box="[1153,1236,1150,1174]" italics="true" pageId="12" pageNumber="2794">tolerans</emphasis>
tolerating, enduring; N.L. part. adj.
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vinegar tolerating).
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<taxonomicName id="4C011396D203024DFC95FB3E556237FC" box="[828,1120,1226,1250]" class="Bacilli" family="Lactobacillaceae" genus="Lactobacillus" kingdom="Bacteria" order="Lactobacillales" pageId="12" pageNumber="2794" phylum="Firmicutes" rank="species" species="acetotolerans">
<emphasis id="B975B407D203024DFC95FB3E556237FC" box="[828,1120,1226,1250]" italics="true" pageId="12" pageNumber="2794">Lactobacillus acetotolerans</emphasis>
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produces DL-lactic acid from glucose, mannose, fructose and trehalose but not from arabinose, sucrose, lactose, melibiose and raffinose [
<bibRefCitation id="EF9015E4D203024DFACBFAF354803601" author="Entani E &amp; Masai H &amp; Suzuki K-I." box="[1378,1410,1287,1311]" pageId="12" pageNumber="2794" pagination="544 - 549" refId="ref62247" refString="69. Entani E, Masai H, Suzuki K-I. Lactobacillus acetotolerans, a new species from fermented vinegar broth. Int J Syst Bacteriol 1986; 36: 544 - 549." type="journal article" year="1986">69</bibRefCitation>
]. The genome size is 1.59 Mbp and the mol% G+C content of DNA is 36.3.
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Thespecies is part of thecore microbiome of mash fermentationsfor productionof grain liquor and vinegar in China and Japan [
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]; itwas also isolatedfrom otherplant fermentations, silage, and from the intestine of swine, ducks, and cattle.
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Thetypestrainis ATCC 43578
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.
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