Companilactobacillus salsicarnum
- 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
- Companilactobacillus
- species
- Companilactobacillus salsicarnum
description
Isolated from spoiled fermented sausage. Thetypestrainis TMW 1.2098 T = DSM 109451 T = LMG 31401 T. Genome sequence accession number: VDFN 00000000. 16 S RNA gene sequence accession number MK 968446.
discussion
Companilactobacillus salsicarnum (sal. si. carńum. L. adj. salsus, salted; L. gen. n. carnis of meat; N. L. gen. n. salsicarnum of salted meat, referring to salami as the source of isolation). Effective publication Schuster et al. 2019 as Lactobacillus salsicarnum. C. salsicarnum grows between 10 and 37 ° C and between pH 4.5 and 8.5, andat NaCl concentrationsof up to 8 % [129]. Acid isproduced fromriboseand arabinose, hexoses, and maltose and trehalose. The genome size is 2.43 Mbp. The mol % G + C content of DNAis 36.6.
Name
- Homonyms
- Companilactobacillus salsicarnum