Paucilactobacillus kaifaensis Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O’Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle, and Lebeer 2020
- Dataset
- 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
- Rank
- SPECIES
- Published in
- Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G., Lebeer, Sarah (2020): 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. International Journal of Systematic and Evolutionary Microbiology 70: 2782-2858, DOI: 10.1099/ijsem.0.004107
Classification
- kingdom
- Bacteria
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Lactobacillaceae
- genus
- Paucilactobacillus
- species
- Paucilactobacillus kaifaensis
description
Isolatedfromfermented Chinesecabbage. The type strain is 15191 T = CCM 8929 T. 778 – 3 T = LMG 31177 T = NCIMB Genome sequence accession number: BJDM 00000000. 16 S rRNA gene accession number: LC 438525.
discussion
Paucilactobacillus kaifaensis (kai. fa. en’sis. N. L. masc. adj. kaifaensis, pertainingto Kaifa, a district in Harbincity, China). Basonym: Lactobacillus kaifaensis Liu and Gu 2019, 3259 VP Growth is observed at 30 and 37 but not at 45 ° C. DL-Lactic acid is produced only from ribose, xylose, maltose, arabitol andgluconate [233]. The genomesize of the type strain is 1.75 Mbp; the mol % G + C content of DNAis 38.0.