Lactobacillus delbrueckii subsp. sunkii

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 : 2794

Lactobacillus delbrueckii subsp. sunkii

Lactobacillus delbrueckii subsp. sunkii (sun’ki.i. N.L. gen. n. sunkii , of sunki, the name of the non-salted, traditional, Japanese pickle from which the type strain was isolated).

L. delbrueckii subsp. sunkii ferments glucose to D(−)-lactic acid and also metabolises sucrose, fructose and mannose, maltose but not lactose [ 68]. The genome size is 2.0 Mbp and the mol% G+C content of DNA is 50.1.

Isolated from a traditionally fermented Japanese red turnip.

The type strain is YIT 11221 T =DSM 24966 T =JCM 17838 T.

Genome sequence accession number: CP018217.

16S rRNA gene accession number: AB641833.