Companilactobacillus farciminis, FARCIMINIS, 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 : 2804

DESCRIPTIONOF COMPANILACTOBACILLUS FARCIMINIS COMB. NOV.

Companilactobacillusfarciminis (far.ci'mi.nis. L. gen. n. farciminis of sausage).

Basonym: Lactobacillus farciminis Reuter 1983 , 672 VP

Growth is observed between 15 and 42°C and with hexoses and disaccharides but not with pentoses as carbon source [ 115]. The genome size is 2.48 Mbp. The mol% G+C content of DNAis 36.4.

Isolated from meat products, sourdough, fermentend fish, cold-smoked salmon, soy sauce mash, dairy products, table olives and fermented vegetables and corn silage.

Thetypestrainis Rv4 naT =ATCC 29644 T =DSM 20184 T =JCM 1097 T =LMG 9200 T =NRRL B-4566 T.

Genome sequence accession number: AZDR00000000.

16S RNA gene sequence accession number: M58817 .