Lactobacillusxujianguonis

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 : 2800-2801

Lactobacillusxujianguonis

Lactobacillusxujianguonis (xu.jian.guo'nis. N.L. gen. masc. n. xujianguonis of Xu Jianguo, recognized for contributions to medical microbiology).

Lactobacillusxujianguonis grows optimally at 37–40°C and at neutral pH [ 110]. DL-Lactic acid is produced from pentoses, hexoses, disaccharides, sorbitol and mannitol. The genome size of thetype strain is 2.22 Mbpand the mol% G+C content of DNAis 38.8.

Isolated from a Himalayan marmot ( Marmota himalayana ).

Genome sequence accession number: RXIA00000000.

16S rRNA gene accession number: MK294239 .