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<mods:title id="4A4B8E21AE786D58AD1B414312998B17">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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(jin.shanen.sis. N.L. masc. adj.
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, referring to Jinshan, the site of isolation in Zhenjiang province, China).
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The species was effectively but not validly published as
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Yu
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. 2020
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[
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]. Growth is observed between 20 and 40 °C with optimal growth at 35 °C [
<bibRefCitation id="EF9015E4D233027DFD09F97C53BD35BE" author="Yu Y &amp; Li X &amp; Zhang J &amp; Chai L-J &amp; Lu Z-M" box="[672,703,1672,1696]" pageId="60" pageNumber="2842" pagination="43 - 54" refId="ref61068" refString="41. Yu Y, Li X, Zhang J, Chai L-J, Lu Z-M et al. Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar. Antonie van Leeuwenhoek 2020; 113: 43 - 54." type="journal article" year="2020">41</bibRefCitation>
]. The optimum pH for growth is 4.0; growth occurs in the range of 3.05.0. The strain ferments several disaccharides and sugar alcohols but no pentoses. The genome size of the type strain is 2.33 Mbp. The mol% G+C content of DNA is 41.7.
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Thetypestrainis HSLZ-75
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=CICC 6269
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.
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Genome sequence accession number:
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. 16S rRNA gene accession number:
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