Companilactobacillus zhachilii, ZHACHILII, 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 : 2808

DESCRIPTIONOF COMPANILACTOBACILLUS ZHACHILII COMB. NOV.

Companilactobacillus zhachilii (zha.chi’li.i. N.L. gen. n. zhachilii of zha-chili, a Chinese fermented mustard green product).

Basonym: Lactobacillus zhachilii Zhang et al., 2019, 2199 VP

Growth is observed between 15 and 45°C and with a wide range of hexoses and disaccharides but not with pentoses [ 147]. Thegenome size is 2.71 Mbp. The mol% G+C content of DNAis 36.3.

Isolated from Zha-Chili, a traditional fermented product from mustard greens.

Thetypestrainis HBUAS52074 T =GDMCC1.1417 T =KCTC 21106 T.

Genome sequence accession number: CP031933 .

16S RNA gene sequence accession number: MH392835 .