Levilactobacillus tongjiangensis, TONGJIANGENSIS, 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 : 2840

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728845
persistent identifier	https://treatment.plazi.org/id/03A8D903-D235-027B-FFD0-FD87536E37BB
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Levilactobacillus tongjiangensis
status	comb. nov.

Treatment

DESCRIPTIONOF LEVILACTOBACILLUS TONGJIANGENSIS COMB. NOV.

Levilactobacillus tongjiangensis (tong.ji.ang.en’sis. N.L. masc. adj. tongjiangensis , pertaining to Tongjiang, a county in the Heilongjiang province of China).

Basonym: Lactobacillus tongjianensis Long and Gu 2019, 2351 VP

Characteristics of the species are as described [ 158]. The genome size of the type strain is 2.72 Mbp. The mol% G+C content of DNA is 47.7.

Isolatedfromfermented Chinesecabbage.

Thetypestrainis 218–10 T =CCM 8905 T =KCTC 21135 T =LMG 31055 T.

Genome sequence accession number: RHNY00000000.

16S rRNA gene accession number: MK110863 View Materials .

158. Long GY, Gu CT. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2340 - 2353.