Published April 1, 2020
| Version v1
Taxonomic treatment
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Lapidilactobacillus gannanensis Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020, COMB. NOV.
Description
DESCRIPTION OF LAPIDILACTOBACILLUS GANNANENSIS COMB. NOV.
Lapidilactobacillus gannanensis (gan.nan.en´sis. N.L. masc. adj. gannanensis, pertaining to Gannan, a county in Heilongjiang Province, PR China).
Basonym: Lactobacillus gannanensis Long et al. 2020, 16 VP.
L. gannanensis grows between 15 and 37 °C but not at 10 and 45°C; the strain produces acid from D-glucose, N-acetylglucosamine, salicin, cellobiose and gentiobiose but not from pentoses [338]. The genome size of the type strain is 2.39 Mbp. The mol% GC content of DNA is 40.8.
Isolated from a vegetable fermentation [338].
The type strain is 143-1 T = NCIMB 15157 T = CCM 8937 T = CCTCC AB 2018409 T.
Genome sequence accession number: RHOT00000000.
16S rRNA gene accession number: MK 110813.
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 2847, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/10114954
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Linked records
Additional details
Identifiers
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/0389878AFFCC2130D94EFAE8FA8162A8 (URL)
Biodiversity
- Collection code
- T, CCTCC
- Material sample ID
- NCIMB 15157, CCM 8937, AB 2018409
- 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
- Lapidilactobacillus
- Species
- gannanensis
- Taxon rank
- species
- Taxonomic status
- comb. nov.
- Type status
- holotype
- Taxonomic concept label
- Lapidilactobacillus gannanensis (Zheng, 2020) sec. Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020
References
- 338. Long GY, Wei YX, Tu W, Gu CT. Lactobacillus hegangensis sp. nov., Lactobacillus suibinensis sp. nov., Lactobacillus daqingensis sp. nov., Lactobacillus yichunensis sp. nov., Lactobacillus mulanensis sp. nov., Lactobacillus achengensis sp. nov., Lactobacillus wuchangensis sp. nov., Lactobacillus gannanensis sp. nov., Lactobacillus binensis sp. nov. and Lactobacillus angrenensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int J Syst Evol Microbiol 2020; in press