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

DESCRIPTION OF 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).

Species of Latilactobacillus are homofermentative, their mol% G+C content is between 40 and 42 and the genome size ranges from 1.82 to 2.12 Mbp; they produce both D(−)- and L-(+)- lactic acid with the exception of 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].

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

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