Lacticaseibacillus baoqingensis, BAOQINGENSIS, 2020

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 : 2811

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728487
persistent identifier	https://treatment.plazi.org/id/03A8D903-D212-025C-FC95-FD2D542C365C
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Lacticaseibacillus baoqingensis
status	comb. nov.

Treatment

DESCRIPTIONOF LACTICASEIBACILLUS BAOQINGENSIS COMB. NOV.

Lacticaseibacillus baoqingensis (boa.qing.en’sis. N.L. masc. adj. boaqingensis of Boaqing, from where the type strain was isolated).

Basonym: Lactobacillus baoqingensis Long and Gu 2019, 2347 VP

Original characteristics of L. baoqingensis strains are as provided by Long and Gu [ 158].

The genome size of the type strain is 2.86 Mbp. The mol% G+C content of DNA is 50.9.

Isolated from a vegetable fermentation.

Thetypestrainis 47–3 T =NCIMB 15165 T =CCM 8903 T =LMG 31064 T.

Genome sequence accession number: RHOI00000000.

16S rRNA gene accession number: MK110840 View Materials .

158. Long GY, Gu CT. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2340 - 2353.