Latilactobacillus, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 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 : 2815

publication ID

https://doi.org/10.1099/ijsem.0.004107

DOI

https://doi.org/10.5281/zenodo.4728532

persistent identifier

https://treatment.plazi.org/id/03A8D903-D22E-0260-FFD0-FB4C53B335E5

treatment provided by

Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)

scientific name

Latilactobacillus
status

gen. nov.

DESCRIPTIONOF LATILACTOBACILLUS GEN. NOV.

Latilactobacillus (La.ti.lac.to.ba.cil'lus. L. masc. adj. latus wide, broad; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Latilactobacillus a widespread lactobacillus).

Speciesof Latilactobacillus are homofermentative, their mol% G+C content isbetween 40 and 42 and the genome size ranges from 1.82 to 2.12 Mbp; they produce both D(−)- and L-(+)- lactic acidwith the exceptionof L. fuchuensis , which produces only the L(+)- isomer. Strains in the species lead a free-living lifestyle and are mesophilic; many strains are psychrotrophic and grow below 8 °C. L. sakei and L. curvatus have commercial importance as meat starter cultures [ 58, 59].

Aphylogenetic tree on the basis of 16S rRNA genes of all species in the genus Latilactobacillus is provided in Fig. S6G View Fig .

The type species is Latilactobacillus sakei comb. nov.; Latilactobacillus was previously referred to as L. sakei group.

58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900.

59. Hutkins RW. Microbiology and technology of fermented foods, 2 nd. Chigaco, IL: IFT Press; 2019.

Gallery Image

Fig. 6. Gene family presence/absence patterns in Lactobacillaceae and Leuconostocaceae. Each column represents a gene family presence/absence pattern in species of Lactobacillaceae and Leuconostoaceae, where presence is indicated with a dot. The absolute number of gene families that conform to each pattern is visualized in the marginal bar plot at the top. Separations between phylogroups are indicated with horizontal black lines. We defined genes that were present in all genomes of a clade and in none of the genomes outside of that clade as ‘signature genes’ (dark blue); other genes are shown in light blue. Only presence/absence patterns followed by four or more gene families are shown. Patterns of presence in a single species or all species are not shown. Unassigned species are clusters of closely related genomes which could not be assigned to a known species due to low whole-genome similarity to a type strain and/or low 16S rRNA similarity to a type strain.