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Published April 15, 2020 | Version v1
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Lacticaseibacillus Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer 2020, GEN. NOV.

Authors/Creators

Description

DESCRIPTIONOF LACTICASEIBACILLUS GEN. NOV.

Lacticaseibacillus (Lac.ti.ca.se.i.ba.cil'lus. L. neut. n. lac milk; L. n. caseus cheese, referring to the casei-group lactobacilli; L. masc. n. bacillus a rod; N.L. masc. n. Lacticaseibacillus a milk-derived rodlet from the [Lactobacillus] casei group).

Strains of Lacticaseibacillus are homofermentative; some but not all species metabolise pentoses via the phosphoketolase pathway. The mol % G+C content of DNA is between 46 and 58.0. The genome size ranges from 1.93 to 3.14 Mbp. Strains are non-motile, oxidase negative, often producing D(−)- and L(+)-lactic acid from glucose. The temperature range for growth is variable, but never below 10 °C and never above 45 °C. One subspecies survives 70 °C for 40 s. Lys–D-Asp is the most common type of the peptidoglycan. The genus has considerable economic importance as it harbours several species thatare used as starter cultures indairy fermentations and as probiotics [58, 59].

Aphylogenetic tree on the basis of 16S rRNA genes of all species in the genus Lacticaseibacillus is provided in Fig. S6F.

The type species is Lacticaseibacillus casei comb. nov.; Lacticaseibacillus was previously referred to as L. casei group.

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 2811, 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/03A8D903D212025CFFD0FD1A53B736D7

Cites
Figure: 10.5281/zenodo.4730552 (DOI)
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://biodiversitypmc.sibils.org/collections/plazi/03A8D903D212025CFFD0FD1A53B736D7 (URL)
https://www.gbif.org/species/181761750 (URL)
https://www.checklistbank.org/dataset/7136/taxon/03A8D903D212025CFFD0FD1A53B736D7.taxon (URL)

Biodiversity

Scientific name authorship
Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer
Kingdom
Bacteria
Phylum
Firmicutes
Order
Lactobacillales
Family
Lactobacillaceae
Genus
Lacticaseibacillus
Taxon rank
genus
Taxonomic status
gen. nov.
Taxonomic concept label
Lacticaseibacillus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020

References

  • 58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900.
  • 59. Hutkins RW. Microbiology and technology of fermented foods, 2 nd. Chigaco, IL: IFT Press; 2019.