Published April 15, 2020
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Lapidilactobacillus bayanensis BAYANENSIS 2020, COMB. NOV.
Description
DESCRIPTIONOF LAPIDILACTOBACILLUS BAYANENSIS COMB. NOV.
Lapidilactobacillus bayanensis (ba.yan.eńsis. N.L. masc. adj. bayanensis pertaining to Bayan, a county in the Heilongjiang province of China).
Basonym: Lactobacillus bayanensis Wei and Gu 2019, 3191 VP
Cellsgrowat 15 °C butnot at 37 °C. L(+)-Lactic acid and D(−)- lactic acid are produced from glucose, fructose, mannose and maltose; pentoses or other disaccharides are not fermented [118]. The genome size of the type strain is 2.43 Mbp. The mol% G+C content of DNAis 40.1.
Isolatedfromfermented Chinesecabbage.
The type strain 54–5 T =LMG 31166 T =NCIMB 15153 T =CCM 8936 T =KCTC 21118T.
Genome sequence accession number: RHOX00000000.
16S rRNA gene accession number: MK110807.
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 2809, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536
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Linked records
Additional details
Identifiers
Biodiversity
- Scientific name authorship
- BAYANENSIS
- Kingdom
- Bacteria
- Phylum
- Firmicutes
- Order
- Lactobacillales
- Family
- Lactobacillaceae
- Genus
- Lapidilactobacillus
- Species
- bayanensis
- Taxon rank
- species
- Taxonomic status
- comb. nov.
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.