Levilactobacillus 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
- GENUS
- 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
description
Aphylogenetic tree on the basis of 16 S rRNA genes of all species in the genus Levilactobacillus is provided in Figure S 6 P. Thetype species of thegenus is Levilactobacillus brevis comb. nov.; Levilactobacillus was previously referred to as L. brevis group.
discussion
Levilactobacillus (Le. vi. lac. to. ba. cil'lus. L. v. levare to lift up, release, relieve; N. L. masc. n. Lactobacillus a bacterial genus name; N. L. masc. n. Levilactobacillus a lactobacillus with leavening potential, referring to the occurrence of multiple speciesin the genusin type Isourdoughs that are used as sole leavening agent). Gram-positive, rod-shaped, catalase negative, heterofermentative. Most strains grow at 15 ° C but not at 45 ° C, are acid tolerant, growing generally in the pH range of 4.0 – 7.0 and produce DL-lactic acid. The genome size ranges from 1.97 Mbp for Levilactobacillusbambusae to 3.38 Mbp for Levilactobacillus cerevisiae, the mol % G + C content ranges from 46.3 – 55.9 %. Strains in the genus lead a free-living lifestyle and were isolated from sourdough or fermented vegetable products but also occur as spoilage organisms in alcoholic beverages. Strains in the genus generally harbour genes coding for transaldolase / transketolase which mediate metabolism of pentoses to pyruvate. Levilactobacillus brevis is used commercially as starter culture in food and feed applications.