Levilactobacillus spicheri SPICHERI 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
- Levilactobacillus
- species
- Levilactobacillus spicheri
description
Isolated from wheat and rice sourdoughs, from fermented vegetables and a municipal biogas plant. The type strain is LTH 5753 T = DSM 15429 T = JCM 15956 T = LMG 21871 T. Genome sequence accession number: AZFC 00000000. 16 S rRNA gene accession number: AJ 534844.
discussion
Levilactobacillus spicheri (spi’. cher. i. N. L. gen. n. spicheri of Spicher. The name honours Gottfried Spicher, a German scientist who pioneered themicrobiological and biochemical characterization of sourdough fermentation). Basonym: Lactobacillus spicheri Meroth et al. 2004, 631 VL Characteristics as described [301]. The genome size of the type strain is 2.75 Mbp. The mol % G + C content of DNA is 55.9.