Loigolactobacillus jiayinensis, JIAYINENSIS, 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 : 2818

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728573
persistent identifier	https://treatment.plazi.org/id/03A8D903-D22B-0265-FFD0-FE9C536E3065
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Loigolactobacillus jiayinensis
status	comb. nov.

Treatment

DESCRIPTIONOF LOIGOLACTOBACILLUS JIAYINENSIS COMB. NOV.

Loigolactobacillus jiayinensis (jia.yin.en’sis. N.L. masc. adj. jiayinensis , pertaining to Jiayin, a county in the Heilongjiang province of China).

Basonym: Lactobacillus jiayinensis Long and Gu 2019, 2348 VP

Cells are non-motile, rod-shaped, singly orin pairs [ 158]. The genome size of the type strain is 3.04 Mbp. The mol% G+C content of DNA is 42.6.

Isolated from a fermentation Chinese cabbage.

Thetypestrainis 257–1 T = NCIMB 15166 T =CCM 8904 T = LMG 31065 T.

Genome sequence accession number: RHOF00000000.

16S rRNA gene accession number: MK110846 View Materials .

158. Long GY, Gu CT. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2340 - 2353.