Liquorilactobacillus satsumensis SATSUMENSIS 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
- 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
- Liquorilactobacillus
- species
- Liquorilactobacillus satsumensis
description
Isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Thetypestrainis DSM 16230 T = JCM 12392 T = NRIC 0604 T. Genome sequence accession number: AZFQ 00000000. 16 S rRNA gene accession number: AB 154519.
discussion
Liquorilactobacillus satsumensis (sat. su. men ′ sis. N. L. masc. adj. satsumensis, pertaining to Satsuma, old name for the southern part of Kyushu in Japan, from where the type strain was isolated). Basonym: Lactobacillus satsumensis Endo and Okada 2005, 85 VP L. satsumensis cells are motile rods with peritrichous flagella. Growth is observed in MRS broth at pH 3.5 containing 5 % (w / v) NaCl butnot with 10 % (v / v) ethanol. Dextran isformed from sucrose [204]. The genome size of the type strain is 2.65 Mbp. The mol % G + C content of DNAis 39.9.