Levilactobacillus hammesii, HAMMESII, 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 : 2837-2838

DESCRIPTIONOF LEVILACTOBACILLUS HAMMESII COMB. NOV.

Levilactobacillushammesii (ham.me’si.i. N.L. gen. n. hammesii of Hammes, inrecognition of thescientist Walter P. Hammes, who contributed significantly to the taxonomy of lactic acid bacteria as well as the technology and microbial ecology of fermented foods).

Basonym: Lactobacillus hammesii Valcheva et al. 2005 , 766 VP

Characteristics of the species are as described [ 294]. Strains produce antifungal fatty acids from linoleic acid [ 295]. The genome size of the type strain is 2.82 Mbp. The mol% G+C content of DNA is 49.4.

Isolatedfrom wheatand rye sourdoughs, ryegrass silages, and a municipal biogas plant.

Thetypestrainis LP38 T =TMW 1.1236 T = DSM 16381 T =CCUG 51325 T =CIP 108387 T =JCM 16170 T.

Genome sequence accession number: AZFS00000000.

16S rRNA gene accession number: AJ632219 .