Published April 15, 2020
| Version v1
Taxonomic treatment
Open
Companilactobacillus hulinensis Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer 2020, COMB. NOV.
Description
DESCRIPTIONOF COMPANILACTOBACILLUS HULINENSIS COMB. NOV.
Companilactobacillushulinensis (hu.lin.eńsis. N.L. masc. adj. hulinensis, pertaining to Hulin, a county in the Heilongjiang province of China).
Basonym: Lactobacillus hulinensis Wei and Gu, 2019, 10 VP
Growth is observed at 15 and 37 °C but not at 45 °C; DLlactic acid is produced from hexoses and pentoses [118]. The genome size is 2.35 Mbp, the mol% G+C content is 36.7.
Isolatedfromfermented Chinesecabbage.
The type strain is 8-1(1) T =LMG 31047 T =NCIMB 15156 T =CCM 8898 T =KCTC 21115 T.
Genome sequence accession number: RHOO00000000.
16S RNA gene sequence accession number: MK110830.
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 2805, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536
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Linked records
Additional details
Identifiers
Biodiversity
- Family
- Lactobacillaceae
- Genus
- Companilactobacillus
- Kingdom
- Bacteria
- Order
- Lactobacillales
- Phylum
- Firmicutes
- Scientific name authorship
- Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer
- Species
- hulinensis
- Taxonomic status
- comb. nov.
- Taxon rank
- species
References
- 118. Wei YX, Gu CT. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int J Syst Evol Microbiol 2019; 69: 3178 - 3190.