Biodiversity Literature Repository
Published April 1, 2020 | Version v1
Taxonomic treatment Open

Furfurilactobacillus Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer 2020, GEN. NOV.

Creators

Description

DESCRIPTION OF FURFURILACTOBACILLUS GEN. NOV.

Furfurilactobacillus (Fur.fu.ri.lac.to.ba.cil’lus. L. masc. n. furfur bran, relating to the origin of furfurilactobacilli from cereal fermentations; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Furfurilactobacillus a lactobacillus from bran).

Heterofermentative and aerotolerant. Growth is observed at 15 and 37°C but not at 45 °C. The two species in the genus with genome sequences available have a genome size of 2.9–3.0 Mbp and a mol% G+C content of DNA of 43–44 %. Species in the genus were isolated from sourdough or spoiled beer and have an exceptional capacity to metabolize phenolic compounds [240, 241]. The ecology of the genus remains largely unexplored but appears to be similar to the nomadic lifestyle of L. plantarum.

A phylogenetic tree on the basis of 16S rRNA genes of all species in the genus Lactiplantibacillus is provided in Figure S 6L.

The type species of the genus is Furfurilactobacillus rossiae comb. nov.; Furfurilactobacillus was previously referred to as L. rossiae 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 2828, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/10114954

Files

Files (1.7 kB)

Name Size Download all
md5:daa7f506790a6867b1ba77936dfc5a8c
1.7 kB Download

System files (14.7 kB)

Name Size Download all
md5:b275b053e2c55c963ac61d3cd27a4a48
14.7 kB Download

Linked records

Additional details

Identifiers

URL
http://treatment.plazi.org/id/0389878AFFA3215FDA0BFECAFC48665F

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/0389878AFFA3215FDA0BFECAFC48665F (URL)

Biodiversity

Family
Lactobacillaceae
Genus
Furfurilactobacillus
Kingdom
Bacteria
Order
Lactobacillales
Phylum
Firmicutes
Scientific name authorship
Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer
Taxonomic status
gen. nov.
Taxon rank
genus
Taxonomic concept label
Furfurilactobacillus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020

References

  • 240. Ripari V, Bai Y, Ganzle MG. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs. Food Microbiol 2019; 77: 43 - 51.
  • 241. Gaur G, J-H O, Filannino P, Gobbetti M, van Pijkeren J-P et al. Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli. Appl Environ Microbiol 2020; 86: e 02461 - 19.