Published April 15, 2020
| Version v1
Taxonomic treatment
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Lactiplantibacillus songbeiensis SONGBEIENSIS 2020, COMB. NOV.
Description
DESCRIPTIONOF LACTIPLANTIBACILLUS SONGBEIENSIS COMB. NOV.
Lactiplantibacillus songbeiensis (song.bei.en’sis. N.L. masc. adj. songbeiensis pertaining to Songbei, a district in Harbin city, China).
Basonym: Lactobacillussongbeiensis Liuand Gu 2019, 3259 VP
Characteristics are similar to L. pingfangensis but the type strain of L. songbeiensis also ferments ribose [233]. The genome size of the type strain is 3.03 Mbp. The mol% G+C content of DNA is 44.4.
Isolatedfromfermented Chinesecabbage.
Thetypestrainis 398–2 T = LMG 31174 T =NCIMB 15189 T = CCM 8931 T.
Genome sequence accession number: BJDL00000000.
16S rRNA gene accession number: LC438523.
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 2828, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536
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Linked records
Additional details
Identifiers
Biodiversity
- Scientific name authorship
- SONGBEIENSIS
- Kingdom
- Bacteria
- Phylum
- Firmicutes
- Order
- Lactobacillales
- Family
- Lactobacillaceae
- Genus
- Lactiplantibacillus
- Species
- songbeiensis
- Taxon rank
- species
- Taxonomic status
- comb. nov.
References
- 233. Liu DD, Gu CT. Lactobacillus pingfangensis sp. nov., Lactobacillus daoliensis sp. nov., Lactobacillus nangangensis sp. nov., Lactobacillus daowaiensis sp. nov., Lactobacillus dongliensis sp. nov., Lactobacillus songbeiensis sp. nov. and Lactobacillus kaifaensis sp. nov., isolated from traditional Chinese pickle. Int J Syst Evol Microbiol 2019; 69: 3237 - 3247.