Companilactobacillus suantsaicola SUANTSAICOLA 2020
- Dataset
- 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
- Companilactobacillus
- species
- Companilactobacillus suantsaicola
description
Growth is observed between 20 and 37 ° C and at pH 4.0 to 10.0 [144]. The genome size is 2.60 Mbp. The mol % G + C content of DNA is 36.9. Isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Thetypestrainis R 7 T = BCRC 81127 T = NBRC 113530 T. Genome sequence accession number: RKLY 00000000. 16 S RNA gene sequence accession number: MH 810311.
discussion
Companilactobacillus suantsaicola (suan. tsai'co. la. N. L. neut. n. suantsaium, from suan-tsai, fermented mustard greens; L. suff. – cola from L. masc. or fem. n. incola inhabitant; N. L. masc. n. suantsaicola occurring in suan-tsai.) Basonym: Lactobacillus suantsaicola Lin et al. 2019, 8 VP