Schleiferilactobacillus 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
- Schleiferilactobacillus
description
Aphylogenetic tree on the basis of 16 S rRNA genes of all species in thegenus Schleiferilactobacillus is provided in Fig. S 6 E. Thetype species of thegenus is S. perolens comb. nov.; Schleiferilactobacillus was previouslyreferred to as L. perolens group.
discussion
Schleiferilactobacillus (Schlei. fer. i. lac. to. ba. cil’lus. L. masc. noun Schleiferi, of (Karl-Heinz) Schleifer, a German microbiologist and taxonomist who made seminal contributions to bacterial taxonomy. N. L. masc. n. Lactobacillus a bacterial genus; N. L. masc. n. Schleiferilactobacillus, a lactobacillus named after Karl-Heinz Schleifer). Gram-positive, rod-shaped, catalase-negative, homofermentative and aerotolerant. Strains of the genus were isolated from spoiled beverages including beer and fermented dairy beverages, fermented vegetables, andfermented cereals. Growth is observed in the range of 15 – 42 ° C; a wide range of carbohydrates including pentoses, hexoses and oligosaccharides are fermented. The genome size ranges from 3.14 to 3.32 Mbp; the mol % G + C content of DNA ranges from 49.1 to 56.3.