Latilactobacillus curvatus, CURVATUS, 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 : 2816

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728544
persistent identifier	https://treatment.plazi.org/id/03A8D903-D22D-0263-FFD0-FEC1536E3765
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Latilactobacillus curvatus
status	comb. nov.

Treatment

DESCRIPTIONOF LATILACTOBACILLUS CURVATUS COMB. NOV.

Latilactobacillus curvatus (cur.va ′ tus. L. masc. adj. curvatus curved).

Basonym: Lactobacillus curvatus (Bacterium curvatum Troili- Petersson 1903, 137) Abo-Elnagaand Kandler 1965; Troili- Petersson 1980 (Approved Lists); emend. Klein etal. 1996

Some L. curvatus strains are motile [ 184]; they occurin pairs, short chains, and frequentlyinhorseshoe forms. Characteristics of the species areprovided by [ 170, 180, 185]. The genome size of the type strain is 1.82 Mbp. The mol% G+C content of DNAis 42.0.

Isolated from cow dung, fermented and vacuum-packaged refrigerated meat and fish products, dairy products such as milk and cheese, fermented plant products like sauerkraut, sourdough (including prepacked finished dough and pressed yeast), radish, pickles and kimchi, other plantderived materials like honey and from the environmental fermentation process of corn or grass silage [ 186].

Thetypestrainis 1 T = LMG 9198 T = DSM 20019 T =LMG 13553 T = ATCC 25601 T = CCUG 30669 T = CIP 102992 T =IFO (now NBRC) 15884 T = JCM 1096 T =NRRL B-4562 T.

Genome sequence accession number: AZDL00000000.

16S rRNA gene accession number: AM113777 View Materials .

References

170. Abo-Elnaga I, Kandler O. Zur Taxonomie der Gattung Lactobacillus Beijerinck. I. Das Subgenus Streptobacterium Orla-Jensen. Zentralblatt fur Bakteriol Parasitenkd Infekt und Hyg 1965; 2: 1 - 36.

184. Cousin FJ, Lynch SM, Harris HMB, McCann A, Lynch DB et al. Detection and genomic characterization of motility in Lactobacillus curvatus: confirmation of motility in a species outside the Lactobacillus salivarius clade. Appl Environ Microbiol 2015; 81: 1297 - 1308.

180. Klein G, Dicks LMT, Pack A, Hack B, Zimmermann K et al. Emended descriptions of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): numerical classification revealed by protein figerprinting and identification based on biochemical patterns and DNA-DNA hybridizations. Int J Syst Bacteriol 1996; 46: 367 - 376.

186. Teran LC, Coeuret G, Raya R, Zagorec M, Champomier- Verges M-C et al. Phylogenomic analysis of Lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates. Genome Biol Evol 2018; 10: 1516 - 1525.

185. Troili-Petersson G. Studien uber die Mikroorganismen des schwedischen Guterkases. Zentralbl Bakteriol Parasitenkd Infekt Hyg II 1903; 11: 120 - 143.