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<mods:title id="0382EC1B16372C3FB9263826C4186674">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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DESCRIPTION OF
<taxonomicName id="4C204D1FFFAC2150D845F8ABFD40653D" authorityName="Zheng &amp; Wittouck &amp; Salvetti &amp; Franz &amp; Harris &amp; Mattarelli &amp; OToole &amp; Pot &amp; Vandamme &amp; Walter &amp; Watanabe &amp; Wuyts &amp; Felis &amp; Gänzle &amp; Lebeer" authorityYear="2020" baseAuthorityName="Zheng &amp; Wittouck &amp; Salvetti &amp; Franz &amp; Harris &amp; Mattarelli &amp; OToole &amp; Pot &amp; Vandamme &amp; Walter &amp; Watanabe &amp; Wuyts &amp; Felis &amp; Gänzle &amp; Lebeer" baseAuthorityYear="2020" box="[370,751,1853,1882]" class="Bacilli" family="Lactobacillaceae" genus="Latilactobacillus" higherTaxonomySource="GBIF" kingdom="Bacteria" order="Lactobacillales" pageId="33" pageNumber="2815" phylum="Firmicutes" rank="species" species="sakei" status="comb. nov.">
<emphasis id="B954EA8EFFAC2150D845F8ABFD40653D" bold="true" box="[370,751,1853,1882]" italics="true" pageId="33" pageNumber="2815">LATILACTOBACILLUS SAKEI</emphasis>
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<emphasis id="B954EA8EFFAC2150D94EF81AFEF165C3" box="[121,350,1932,1956]" italics="true" pageId="33" pageNumber="2815">Latilactobacillus sakei</emphasis>
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(sake.i. N.L. gen. n.
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<emphasis id="B954EA8EFFAC2150DB0DF81AFDC165C3" box="[570,622,1932,1956]" italics="true" pageId="33" pageNumber="2815">sakei</emphasis>
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of sake).
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Basonym:
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<emphasis id="B954EA8EFFAC2150DA9AFF21FBDC62A8" box="[941,1139,183,207]" italics="true" pageId="33" pageNumber="2815">Lactobacillus sakei</emphasis>
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corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein
<emphasis id="B954EA8EFFAC2150DC67FF40FAD46289" box="[1360,1403,214,238]" italics="true" pageId="33" pageNumber="2815">et al</emphasis>
. 1996
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<taxonomicName id="4C204D1FFFAC2150DA0BFE92FC21637B" box="[828,910,260,284]" class="Bacilli" family="Lactobacillaceae" genus="Lactobacillus" kingdom="Bacteria" order="Lactobacillales" pageId="33" pageNumber="2815" phylum="Firmicutes" rank="species" species="sakei">
<emphasis id="B954EA8EFFAC2150DA0BFE92FC21637B" box="[828,910,260,284]" italics="true" pageId="33" pageNumber="2815">L. sakei</emphasis>
</taxonomicName>
strains are frequently slightly curved and irregular cells, especially during stationary growth phase. Many of the strains grow also at 24 °C, the majority of them produce L(+)-lactic acid in MRS broth [
<bibRefCitation id="EFB14B6DFFAC2150DDB4FEF7FB1F631E" author="Klein G &amp; Dicks LMT &amp; Pack A &amp; Hack B &amp; Zimmermann K" box="[1155,1200,353,377]" pageId="33" pageNumber="2815" pagination="367 - 376" refId="ref67611" refString="180. Klein G, Dicks LMT, Pack A, Hack B, Zimmermann K et al. Emended descriptions of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): numerical classification revealed by protein figerprinting and identification based on biochemical patterns and DNA-DNA hybridizations. Int J Syst Bacteriol 1996; 46: 367 - 376." type="journal article" year="1996">180</bibRefCitation>
].
</paragraph>
<paragraph id="8B9F369CFFAC2150DA0BFE18FBE16045" blockId="33.[826,1469,183,623]" pageId="33" pageNumber="2815">
Isolated from sauerkraut, fermented plant material, fermented seafood, cold smoked salmon, fermented or refrigerated meat products, spontaneous sourdoughs, and prepacked finished dough [
<bibRefCitation id="EFB14B6DFFAC2150DAA4FE7DFC6F6064" author="Chaillou S &amp; Lucquin I &amp; Najjari A &amp; Zagorec M &amp; Verges M-C." box="[915,960,491,515]" pageId="33" pageNumber="2815" pagination="73253" refId="ref67680" refString="181. Chaillou S, Lucquin I, Najjari A, Zagorec M, Champomier- Verges M-C. Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories. PLoS One 2013; 8: e 73253." type="journal article" year="2013">181</bibRefCitation>
]. It is used commercially as starter culture for fermented meats [
<bibRefCitation id="EFB14B6DFFAC2150DACAFD9CFBB46045" author="Ganzle MG" box="[1021,1051,522,546]" pageId="33" pageNumber="2815" pagination="855 - 900" refId="ref61986" refString="58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900." type="book chapter" year="2019">58</bibRefCitation>
,
<bibRefCitation id="EFB14B6DFFAC2150DD12FD9CFBEC6045" author="Hutkins RW" box="[1061,1091,522,546]" pageId="33" pageNumber="2815" refId="ref62031" refString="59. Hutkins RW. Microbiology and technology of fermented foods, 2 nd. Chigaco, IL: IFT Press; 2019." type="book" year="2019">59</bibRefCitation>
].
</paragraph>
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Two subspecies are recognised:
<taxonomicName id="4C204D1FFFAC2150DDBAFDAEFC386008" class="Bacilli" family="Lactobacillaceae" genus="Latilactobacillus" higherTaxonomySource="GBIF" kingdom="Bacteria" order="Lactobacillales" pageId="33" pageNumber="2815" phylum="Firmicutes" rank="subSpecies" species="sakei" subSpecies="carnosus">
<emphasis id="B954EA8EFFAC2150DDBAFDAEFADD6037" box="[1165,1394,568,592]" italics="true" pageId="33" pageNumber="2815">Latilactobacillus sakei</emphasis>
subsp.
<emphasis id="B954EA8EFFAC2150DA0BFDCEFC386008" box="[828,919,600,623]" italics="true" pageId="33" pageNumber="2815">carnosus</emphasis>
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and
<taxonomicName id="4C204D1FFFAC2150DAFCFDC1FA9D6008" authority="subsp. sakei" box="[971,1330,599,623]" class="Bacilli" family="Lactobacillaceae" genus="Latilactobacillus" higherTaxonomySource="GBIF" kingdom="Bacteria" order="Lactobacillales" pageId="33" pageNumber="2815" phylum="Firmicutes" rank="subSpecies" species="sakei" subSpecies="sakei">
<emphasis id="B954EA8EFFAC2150DAFCFDC1FB1F6008" box="[971,1200,599,623]" italics="true" pageId="33" pageNumber="2815">Latilactobacillus sakei</emphasis>
subsp.
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</taxonomicName>
.
</paragraph>
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