Furfurilactobacillus siliginis, SILIGINIS, 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 : 2829

DESCRIPTIONOF FURFURILACTOBACILLUS SILIGINIS COMB. NOV.

Furfurilactobacillus siliginis (si.li’gi.nis. L. gen. n. siliginis , of wheat flour, referring to the origin of the type strain in wheat sourdough).

Basonym: Lactobacillus siliginis Aslam et al. 2006, 2212 VP

Thisspecies has anarrowtemperature range of growth (20–37 °C) but a wide pH range (pH 4.0–8.0) [ 245]. The genome size of the type strain is 2.07 Mbp. The mol% G+C content of DNAis 44.1.

Isolated from a wheat sourdough.

Thetypestrainis M1-212 T = JCM 16155 T = DSM 22696 T =KCTC 3985 T = NBRC 101315 T.

Genome sequence accession number: JQCB00000000.

16S rRNA gene accession number: AB370882 .