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<mods:title id="EDDDAFCFFAEB7B4A6EBE5BCCDCECA413">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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DESCRIPTIONOF
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(hil.gardi.i. N.L. gen. n.
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of Hilgard, named after E.W. Hilgard, a pioneer of enology in the State of California, USA).
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Basonym:
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Douglas and Cruess 1936
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, 115 (Approved Lists); the species was initially described in 1936; the description was emended in 1949 after the original type strain was lost [
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,
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]
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Strains grow optimally between pH 4.5 and 5.5 and in the range of 15 to 40 °C [
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,
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]. Thegenome size of the type strain is 2.60 Mbp. The mol% G+C content of DNA is 39.6.
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<paragraph id="8BBE6815D230027EFFD0FB1751EA3604" blockId="63.[120,760,1251,1306]" pageId="63" pageNumber="2845">Isolated from spoiled wine, kefir grains, mezcal fermentations and silage.</paragraph>
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Thetypestrainis 9
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=ATCC 8290
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.
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<paragraph id="8BBE6815D230027EFFD0FA8953BD368B" blockId="63.[121,703,1405,1429]" box="[121,703,1405,1429]" pageId="63" pageNumber="2845">Genome sequence accession number: AZDF00000000.</paragraph>
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16S rRNA gene accession number:
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.
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