Furfurilactobacillus siliginis SILIGINIS 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
- Furfurilactobacillus
- species
- Furfurilactobacillus siliginis
description
Isolated from a wheat sourdough. Thetypestrainis M 1 - 212 T = JCM 16155 T = DSM 22696 T = KCTC 3985 T = NBRC 101315 T. Genome sequence accession number: JQCB 00000000. 16 S rRNA gene accession number: AB 370882.
discussion
Furfurilactobacillus siliginis (si. li’gi. nis. L. gen. n. siliginis, of wheat flour, referring to the origin of the type strain in wheat sourdough). Basonym: Lactobacillus siliginis Aslam et al. 2006, 2212 VP Thisspecies has anarrowtemperature range of growth (20 – 37 ° C) but a wide pH range (pH 4.0 – 8.0) [245]. The genome size of the type strain is 2.07 Mbp. The mol % G + C content of DNAis 44.1.