Lentilactobacillus hilgardii, HILGARDII, 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 : 2845

DESCRIPTIONOF LENTILACTOBACILLUS HILGARDII COMB. NOV.

Lentilactobacillus hilgardii (hil.gar’di.i. N.L. gen. n. hilgardii of Hilgard, named after E.W. Hilgard, a pioneer of enology in the State of California, USA).

Basonym: Lactobacillus hilgardii Douglas and Cruess 1936 , 115 (Approved Lists); the species was initially described in 1936; the description was emended in 1949 after the original type strain was lost [ 330, 331]

Strains grow optimally between pH 4.5 and 5.5 and in the range of 15 to 40 °C [ 330, 331]. Thegenome size of the type strain is 2.60 Mbp. The mol% G+C content of DNA is 39.6.

Isolated from spoiled wine, kefir grains, mezcal fermentations and silage.

Thetypestrainis 9 T =ATCC 8290 T =CIP 103007 T =DSM 20176 T =JCM 1155 T =LMG 6895 T.

Genome sequence accession number: AZDF00000000.

16S rRNA gene accession number: M58821 .