Companilactobacillus suantsaicola, SUANTSAICOLA, 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 SUANTSAICOLA COMB. NOV.

Companilactobacillus suantsaicola (suan.tsai'co.la. N.L. neut. n. suantsaium, from suan-tsai, fermented mustard greens; L. suff. – cola from L. masc. or fem. n. incola inhabitant; N.L. masc. n. suantsaicola occurring in suan-tsai.)

Basonym: Lactobacillus suantsaicola Lin et al. 2019 , 8 VP

Growth is observed between 20 and 37°C and at pH 4.0 to 10.0 [ 144]. The genome size is 2.60 Mbp. The mol% G+C content of DNA is 36.9.

Isolated from suan-tsai, a traditional fermented mustard green product of Taiwan.

Thetypestrainis R7 T =BCRC 81127 T =NBRC 113530 T.

Genome sequence accession number: RKLY00000000.

16S RNA gene sequence accession number: MH810311 .