Lacticaseibacillus 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
- Lacticaseibacillus
description
Aphylogenetic tree on the basis of 16 S rRNA genes of all species in the genus Lacticaseibacillus is provided in Fig. S 6 F. The type species is Lacticaseibacillus casei comb. nov.; Lacticaseibacillus was previously referred to as L. casei group.
discussion
Lacticaseibacillus (Lac. ti. ca. se. i. ba. cil'lus. L. neut. n. lac milk; L. n. caseus cheese, referring to the casei-group lactobacilli; L. masc. n. bacillus a rod; N. L. masc. n. Lacticaseibacillus a milk-derived rodlet from the [Lactobacillus] casei group). Strains of Lacticaseibacillus are homofermentative; some but not all species metabolise pentoses via the phosphoketolase pathway. The mol % G + C content of DNA is between 46 and 58.0. The genome size ranges from 1.93 to 3.14 Mbp. Strains are non-motile, oxidase negative, often producing D (−) - and L (+) - lactic acid from glucose. The temperature range for growth is variable, but never below 10 ° C and never above 45 ° C. One subspecies survives 70 ° C for 40 s. Lys – D-Asp is the most common type of the peptidoglycan. The genus has considerable economic importance as it harbours several species thatare used as starter cultures indairy fermentations and as probiotics [58, 59].