Lactobacillus amylovorus

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, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2795

Lactobacillus amylovorus

Lactobacillus amylovorus (a.my.lo.vo’rus. Gr. neut. n. amylon starch, L. v. vorare to devour, N.L. masc. adj. amylovorus starch-devouring).

The species includes strains that were previously designated as Lactobacillus sobrius [ 74].

Lactobacillus amylovorus produces both D(−)- and L(+)-lactic acid and acid is produced from cellobiose, fructose, galactose, glucose, maltose, mannose, sucrose, starch and trehalose. Arabinose, melezitose, melibiose, raffinose, rhamnose and ribose are not fermented. The ability to ferment starch and the presence of an extracellular amylolytic enzyme are distinguishing characteristics [ 75]. Growth maximum is 45 to 48 °C. The genome size of the type strain is 2.02 Mbp and the mol% G+C content of DNA is 37.8.

The microorganism is a characteristic representative of swine intestinal microbiota [ 54, 76]; also isolated from sourdough and cattle waste-corn fermentation.

The type strain is ATCC 33620 T =CCUG 27201 T =CIP 102989 T =DSM 20531 T =JCM 1126 T =LMG 9496 T =NCAIM B.01458 T =NRRL B-4540 T.

Genome sequence accession number: AZCM00000000.

16S rRNA gene accession number: AY944408.