Schleiferilactobacillus Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer 2020, GEN. NOV.

DESCRIPTIONOF SCHLEIFERILACTOBACILLUS GEN. NOV.

Schleiferilactobacillus (Schlei.fer.i.lac.to.ba.cil’lus. L. masc. noun Schleiferi, of (Karl-Heinz) Schleifer, a German microbiologist and taxonomist who made seminal contributions to bacterial taxonomy. N.L.masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Schleiferilactobacillus, a lactobacillus named after Karl-Heinz Schleifer).

Gram-positive, rod-shaped, catalase-negative, homofermentative and aerotolerant. Strains of the genus were isolated from spoiled beverages including beer and fermented dairy beverages, fermented vegetables, andfermented cereals. Growth is observed in the range of 15–42 °C; a wide range of carbohydrates including pentoses, hexoses and oligosaccharides are fermented. The genome size ranges from 3.14 to 3.32 Mbp; the mol% G+C content of DNA ranges from 49.1 to 56.3.

Aphylogenetic tree on the basis of 16S rRNA genes of all species in thegenus Schleiferilactobacillus is provided in Fig. S6E.

Thetype species of thegenus is S. perolens comb. nov.; Schleiferilactobacillus was previouslyreferred to as L. perolens group.