Paucilactobacillus wasatchensis (Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O’Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle, and Lebeer 2020) WASATCHENSIS 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
- Paucilactobacillus
- species
- Paucilactobacillus wasatchensis
description
Isolated from spoiled cheddar cheese and from silage. Thetypestrainis WDC 04 T = DSM 29958 T = LMG 28678 T. Genome sequence accession number: AWTT 00000000. 16 S rRNA gene accession number: NR _ 147709.
discussion
Paucilactobacillus wasatchensis (wa. satch. en’sis. N. L. masc. adj. wasatchensis of the Wasatch mountains in Utah, USA, the origin of the type strain). Basonym: Lactobacillus wasatchensis Oberg et al. 2016, 163 VP Growth is observed at 30 and 37 ° C but not at 45 ° C. In MRS, only ribose and galactose are fermented [251]. The genome size of the type strain is 1.90 Mbp. The mol % G + C content of DNAis 39.8.