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Secundilactobacillus oryzae, ORYZAE, 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 : 2835

publication ID

 https://doi.org/10.1099/ijsem.0.004107

DOI

 https://doi.org/10.5281/zenodo.4728787

persistent identifier

https://treatment.plazi.org/id/03A8D903-D23A-0274-FC95-FE7654253027

treatment provided by

Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)

scientific name

 Secundilactobacillus oryzae
status

comb. nov.

DESCRIPTIONOF SECUNDILACTOBACILLUS ORYZAE COMB. NOV.

Secundilactobacillusoryzae (o.ry’zae. L. gen. n. oryzae of rice).

Basonym: Lactobacillus oryzae Tohno et al. 2013, 2961 VP

Growth is observed between 4 and 45°C and between pH 5.0 and 8.0 [ 283]. Thegenome size of thetype strain is 1.85 Mbp. The mol% G+C content of DNA is 42.8.

Isolated from fermented rice grains in Tochigi, Japan.

Thetypestrainis SG293 T = JCM18671 T =DSM 26518 T.

Genome sequence accession number: BBJM00000000.

16S rRNA gene accession number: AB731660 View Materials .

283. Tohno M, Kitahara M, Irisawa T, Inoue H, Uegaki R et al. Lactobacillus oryzae sp. nov., isolated from fermented rice grain (Oryza sativa L. subsp. japonica). Int J Syst Evol Microbiol 2013; 63: 2957 - 2962.

Specimens