Paralactobacillus (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 : 2814-2815

EMENDED DESCRIPTION OF PARALACTOBACILLUS

Paralactobacillus (Pa.ra.lac.to.ba.cil’lus. Gr. prep. para resembling; N.L. masc. n. Lactobacillus a bacterial genus; Paralactobacillus resembling the genus Lactobacillus ).

Cell are Gram-positive, homofermentative, non-motile, nonspore-forming rods, usually occurring singly oras pairs. They produce both D(−)- and L(+)- lactic acid from glucose. They produce acid from mannose and salicin but not from lactose, melibiose, raffinose, ribose or xylose. They grow at 15 °C but not at 45 °C and with 6.5 % NaCl.

The type species P. selangorensis wasisolated froma Malaysian food ingredient, chili bo [ 177] and later transferred to the genus Lactobacillus , proposing Lactobacillus selangorensis comb. nov [ 178]. Given the data presented in the present study we adopt the proposal of Leisner et al. [ 177].