<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"> <html xmlns="http://www.w3.org/1999/xhtml"> <head> <title>Amylolactobacillus amylophilus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O’Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020, COMB. NOV.</title> <meta content="text/html; charset=UTF-8" http-equiv="content-type"/> </head> <body> <h2>DESCRIPTION OF <i>AMYLOLACTOBACILLUS AMYLOPHILUS</i> COMB. NOV.</h2> <p> <i>Amylolactobacillus amylophilus</i> (a.my.lo’phi.lus. Gr. neut. n. <i>amylon</i> starch; Gr. masc. adj. <i>philos</i> loving; N.L. masc. adj. <i>amylophilus</i> starch-loving).</p> <p>Basonym: <i>Lactobacillus amylophilus</i> Nakamura and Crowell 1981, 216 <sup>VP</sup> (Effective publication: Nakamura and Crowell 1979, 539).</p> <p> <i>A. amylophilus</i> 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].</p> <p>Isolated from swine waste-corn fermentation, corn-starch processing industrial wastes and kocho (<i>Ensete ventricosum</i>) bread.</p> <p>The type strain is ATCC 49845 <sup>T</sup> = LMG 6900 <sup>T</sup> = DSM 20533 <sup>T</sup> = CCUG 30137 <sup>T</sup> = CIP 102988 <sup>T</sup> = IFO (now NBRC) 15881 <sup>T</sup> = JCM 1125 <sup>T</sup> = NCAIM B.01457 <sup>T</sup> = NRRL B-4437 <sup>T</sup> = NRRL B-4476 <sup>T</sup>.</p> <p>Genome sequence accession number: AYYS00000000.</p> <p>16S rRNA gene accession number: M58806.</p> </body> </html>