Biodiversity Literature Repository
Published April 15, 2020 | Version v1
Taxonomic treatment Open

Lactobacillus amylovorus

Creators

Description

Lactobacillusamylovorus

Lactobacillusamylovorus (a.my.lo.vo’rus. Gr. neut. n. amylon starch, L. v. vorare to devour, N.L. masc. adj. amylovorus starch-devouring).

The species includes strains that were previously designated as Lactobacillus sobrius [74].

Lactobacillusamylovorus produces both D(−)- and L(+)-lactic acidand acidis producedfrom cellobiose, fructose, galactose, glucose, maltose, mannose, sucrose, starch and trehalose. Arabinose, melezitose, melibiose, raffinose, rhamnose and ribose are not fermented. The ability to ferment starch and thepresence of an extracellularamylolytic enzyme are distinguishing characteristics [75]. Growth maximum is 45 to 48 °C. The genome size of the type strain is 2.02 Mbp and the mol% G+C content of DNAis 37.8.

Themicroorganism is acharacteristic representative of swine intestinal microbiota [54, 76]; also isolated from sourdough and cattle waste-corn fermentation.

Thetypestrainis ATCC 33620 T =CCUG 27201 T =CIP 102989 T =DSM 20531 T =JCM 1126 T =LMG 9496 T =NCAIM B.01458 T =NRRL B-4540 T.

Genome sequence accession number: AZCM00000000.

16S rRNA gene accession number: AY944408.

Notes

Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2795, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536

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Linked records

Additional details

Identifiers

URL
http://treatment.plazi.org/id/03A8D903D202024CFFD0FB16542433E3

Is part of
Journal article: 10.1099/ijsem.0.004107 (DOI)
Journal article: http://zenodo.org/record/4730536 (URL)
Journal article: http://publication.plazi.org/id/FF91A17BD20F0241FFA9FFF45102331E (URL)
Is source of
https://sibils.text-analytics.ch/search/collections/plazi/03A8D903D202024CFFD0FB16542433E3 (URL)
https://www.gbif.org/species/181761792 (URL)
https://www.checklistbank.org/dataset/7136/taxon/03A8D903D202024CFFD0FB16542433E3.taxon (URL)

Biodiversity

Family
Lactobacillaceae
Genus
Lactobacillus
Kingdom
Bacteria
Order
Lactobacillales
Phylum
Firmicutes
Species
amylovorus
Taxon rank
species

References

  • 74. Jakava-Viljanen M, Murros A, Palva A, Bjorkroth KJ. Lactobacillus sobrius Konstantinov et al. 2006 is a later synonym of Lactobacillus amylovorus Nakamura 1981. Int J Syst Evol Microbiol 2008; 58: 910 - 913.
  • 75. Nakamura LK. Lactobacillus amylovorus, a new starchhydrolyzing species from cattle waste-corn fermentations. Int J Syst Bacteriol 1981; 31: 56 - 63.
  • 54. Wang W, Hu H, Zijlstra RT, Zheng J, Ganzle MG. Metagenomic reconstructions of gut microbial metabolism in weanling pigs. Microbiome 2019; 7: 48.
  • 76. Leser TD, Amenuvor JZ, Jensen TK, Lindecrona RH, Boye M et al. Culture-Independent analysis of gut bacteria: the pig gastrointestinal tract microbiota revisited. Appl Environ Microbiol 2002; 68: 673 - 690.