Lapidilactobacillus 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
- Lapidilactobacillus
description
Aphylogenetic tree on the basis of 16 S rRNA genes of all speciesin the genus Lapidiactobacillus is providedin Fig. S 6 D. The type species is Lapidilactobacillus concavus comb. nov.; Lapidilactobacillus was previously referred to as L. concavus / dextrinicus group.
discussion
Lapidilactobacillus [La. pi. di. lac. to. ba. cil’lus L. masc. n. lapis, stone, referring to the isolation source of the type species Lapidilactobacillus concavus; N. L. masc. n. Lactobacillus a bacterial genus; N. L. masc. n. Lapidilactobacillus, a lactobacillus isolated from stone (walls)]. Thecells are Gram-positive rods or cocci, homofermentative, non motile, non-spore-forming, facultatively anaerobes, and catalase-negative. Pentose utilization and the pH range for growth are strain dependent, the optimum pH is between 6.0 and 7.0. They are homofermentative and mainly produce L-lactic acid. The optimum temperature for growth is 30 – 37 ° C. No ammonia is produced from arginine. The mol % G + C content of DNA is between 38.1 and 49.0.