Paralactobacillus selangorensis, SELANGORENSIS, 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.4728530
persistent identifier	https://treatment.plazi.org/id/03A8D903-D22E-0260-FFD0-FDA753613768
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Paralactobacillus selangorensis
status	comb. nov.

Treatment

DESCRIPTIONOF PARALACTOBACILLUS SELANGORENSIS View in CoL COMB. NOV.

Paralactobacillus selangoresis (se.lan.gor.en’sis. N.L. masc. adj. selangorensis , belonging to the province of Selangor, Malaysia); Leisner etal. 2000, Haakensen etal. 2011, 2982 VP

Cellsare ableto growon acetate agar and can lower the pH to below 4.15 in LA broth [ 179]. No growth occurs with 6.5 % NaCl [ 177]. The genome size of the type strain is 2.09 Mbp; the mol% G+C content of DNAis 46.

The species was isolated from a Malaysian food ingredient called chili bo.

Thetypestrainis ATCC BAA-66 T = CCUG 43347 T = CIP 106482 T =DSM 13344 T = LMG 17710 T.

Genome sequence accession number: JQAZ00000000.

16S rRNA gene accession number: AF049745 View Materials .

References

177. Leisner JJ, Vancanneyt M, Goris J, Christensen H, Rusul G. Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient. Int J Syst Evol Microbiol 2000; 50: 19 - 24.

179. Shaw BG, Harding CD. A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon. J Appl Bacteriol 1984; 56: 25 - 40.