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

Description

DESCRIPTION OF LATILACTOBACILLUS GEN. NOV.

Latilactobacillus (La.ti.lac.to.ba.cil'lus. L. masc. adj. latus wide, broad; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Latilactobacillus a widespread lactobacillus).

Species of Latilactobacillus are homofermentative, their mol% G+C content is between 40 and 42 and the genome size ranges from 1.82 to 2.12 Mbp; they produce both D(−)- and L-(+)- lactic acid with the exception of L. fuchuensis, which produces only the L(+)- isomer. Strains in the species lead a free-living lifestyle and are mesophilic; many strains are psychrotrophic and grow below 8 °C. L. sakei and L. curvatus have commercial importance as meat starter cultures [58, 59].

A phylogenetic tree on the basis of 16S rRNA genes of all species in the genus Latilactobacillus is provided in Fig. S6G.

The type species is Latilactobacillus sakei comb. nov.; Latilactobacillus was previously referred to as L. sakei 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 (4) on page 2815, 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/0389878AFFAC2150D94EFB2EFD1E649C

Related works

Cites
Figure: 10.5281/zenodo.10133304 (DOI)
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/0389878AFFAC2150D94EFB2EFD1E649C (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
Latilactobacillus
Taxon rank
genus
Taxonomic status
gen. nov.
Taxonomic concept label
Latilactobacillus 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.