Fructilactobacillus sanfranciscensis, SANFRANCISCENSIS, 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 : 2841

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728861
persistent identifier	https://treatment.plazi.org/id/03A8D903-D234-027A-FC95-FBBB540B34BA
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Fructilactobacillus sanfranciscensis
status	comb. nov.

Treatment

DESCRIPTIONOF FRUCTILACTOBACILLUS SANFRANCISCENSIS COMB. NOV.

Fructilactobacillus sanfranciscensis (san.fran.cis.cen’sis. N.L. masc. adj. sanfranciscensis , from San Francisco).

Basonym: Lactobacillus sanfranciscensis (ex Kline and Sugihara 1971) Weiss and Schillinger 1984, 503 VL. The species wasdescribed as Lactobacillus sanfrancisco in 1971 [ 313] and re-named to Lactobacillus sanfranciscensis [ 314]. Isolates of F. sanfranciscensis described prior to 1978 were designated as Lactobacillus brevis subsp. lindneri [ 315]

Virtually all isolates of the species originate from traditional sourdoughs that are used as leavening agent [ 114]; one isolate was obtained from agave mash [ 151]. The extremely small genome size of 1.2–1.3 Mbp, the restricted carbohydrate fermentation pattern, which for includes only maltose for some strains, and the narrow pH range of growth (pH 3.9–6.6) [ 316, 317] document adaptation to a very narrow ecological niche. An insect origin of the species is suggested by culture-independent analysis of the microbiota of grain beetles [ 318]. The genome size of the type strain is 1.23 Mbp. The mol% G+C content of DNA is 34.7.

Thetypestrainis L-12 T =ATCC 27651 T =DSM 20451 T =LMG 16002 T.

Genome sequence accession number: AYYM00000000.

16S rRNA gene accession number: X76327 View Materials .

References

318. Boiocchi F, Porcellato D, Limonta L, Picozzi C, Vigentini I et al. Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem. J Appl Microbiol 2017; 123: 944 - 955.

317. Ganzle MG, Ehmann M, Hammes WP. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl Environ Microbiol 1998; 64: 2616 - 2623.

114. Ganzle MG, Zheng J. Lifestyles of sourdough lactobacilli - do they matter for microbial ecology and bread quality? Int J Food Microbiol 2019; 302: 15 - 23.

313. Kline L, Sugihara TF. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl Microbiol 1971; 21: 459 - 465.

315. Spicher G, Schroder R. Die Mikroflora des Sauerteiges, VI. Untersuchungen uber die Art der in Reinzuchtsauern anzutreffenden Milchsaurebakterien. Genus Lactobacillus Beijerinck. Z Lebensm Unters Forsch 1978; 167: 342 - 345.

151. Torres-Maravilla E, Lenoir M, Mayorga-Reyes L, Allain T, Sokol H et al. Identification of novel anti-inflammatory probiotic strains isolated from pulque. Appl Microbiol Biotechnol 2016; 100: 385 - 396.

314. Truper HG, de' Clari L. Taxonomic note: erratum and correction of further specific epithets formed as substantives (nouns) ' in apposition'. Int J Syst Bacteriol 1998; 48: 615.

316. Vogel RF, Pavlovic M, Ehrmann MA, Wiezer A, Liesegang H et al. Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microb Cell Fact 2011; 10 Suppl 1: S 6.