Published April 15, 2020
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Liquorilactobacillus hordei Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer 2020, COMB. NOV.
Description
DESCRIPTIONOF LIQUORILACTOBACILLUS HORDEI COMB. NOV.
Liquorilactobacillus hordei (hor’de.i. L. gen. n. hordei, from barley).
Basonym: Lactobacillus hordei Rouse et al. 2008, 2016 VP
L. hordei cells are non-motile rods, they grow at pH 4 and 8 but not at pH 3 and 9. They produce bacteriocins [201]. The genome size of the type strain is 2.30 Mbp. The mol% G+C content of DNA is 34.8.
Isolatedfrom maltedbarley, water kefirs andin Turkish traditional fermented gilaburu fruit juice.
Thetypestrainis UCC128 T = DSM 19519 T = JCM 16179 T =LMG 24241 T.
Genome sequence accession number: AZDX00000000.
16S rRNA gene accession number: EU074850.
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 2820, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536
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Additional details
Identifiers
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
- Liquorilactobacillus
- Species
- hordei
- Taxon rank
- species
- Taxonomic status
- comb. nov.
References
- 201. Rouse S, Canchaya C, van Sinderen D. Lactobacillus hordei sp. nov., a bacteriocinogenic strain isolated from malted barley. Int J Syst Evol Microbiol 2008; 58: 2013 - 2017.