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Published April 1, 2020 | Version v1
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Amylolactobacillus amylophilus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020, COMB. NOV.

Creators

Description

DESCRIPTION OF AMYLOLACTOBACILLUS AMYLOPHILUS COMB. NOV.

Amylolactobacillus amylophilus (a.my.lo’phi.lus. Gr. neut. n. amylon starch; Gr. masc. adj. philos loving; N.L. masc. adj. amylophilus starch-loving).

Basonym: Lactobacillus amylophilus Nakamura and Crowell 1981, 216 VP (Effective publication: Nakamura and Crowell 1979, 539).

A. amylophilus strains ferment starch to L(+)-lactic acid, they also metabolise fructose, galactose, glucose, mannose and maltose [111]. The genome size is 1.56 Mbp. The mol% G+C content of DNA is 43.6 [111].

Isolated from swine waste-corn fermentation, corn-starch processing industrial wastes and kocho (Ensete ventricosum) bread.

The type strain is ATCC 49845 T = LMG 6900 T = DSM 20533 T = CCUG 30137 T = CIP 102988 T = IFO (now NBRC) 15881 T = JCM 1125 T = NCAIM B.01457 T = NRRL B-4437 T = NRRL B-4476 T.

Genome sequence accession number: AYYS00000000.

16S rRNA gene accession number: M58806.

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 (4) on page 2801, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/10114954

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Linked records

Additional details

Identifiers

URL
http://treatment.plazi.org/id/0389878AFF9E2162D94EFCD8FDE2645F

Related works

Is part of
Journal article: 10.1099/ijsem.0.004107 (DOI)
Journal article: http://zenodo.org/record/10114954 (URL)
Journal article: http://publication.plazi.org/id/FFB0FFF2FF8D2171D937FF96FFAF6267 (URL)
Is source of
https://sibils.text-analytics.ch/search/collections/plazi/0389878AFF9E2162D94EFCD8FDE2645F (URL)

Biodiversity

Collection code
T, DSM, IFO, NBRC , T, NCAIM
Family
Lactobacillaceae
Genus
Amylolactobacillus
Kingdom
Bacteria
Material sample ID
ATCC 49845, LMG 6900, CCUG 30137, CIP 102988 , JCM 1125
Order
Lactobacillales
Phylum
Firmicutes
Scientific name authorship
Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer
Species
amylophilus
Taxonomic status
comb. nov.
Taxon rank
species
Type status
holotype
Taxonomic concept label
Amylolactobacillus amylophilus (Zheng, 1981) sec. Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020

References

  • 111. Nakamura LK, Crowell CD. Lactobacillus amylophilus, a new starch-hydrolyzing species from swine waste-corn fermentation. Dev Ind Microbiol 1979; 20: 531 - 540.