Secundilactobacillus malefermentans, MALEFERMENTANS, 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 : 2834

DESCRIPTIONOF SECUNDILACTOBACILLUS MALEFERMENTANS COMB. NOV.

Secundilactobacillus malefermentans (ma.le.fer.men’tans. L. adv. male, bad; L. part. pres. fermentans fermenting; N.L. part. adj. malefermentans badly fermenting, referringto spoiled beer).

Basonym: Lactobacillus malefermentans (ex Russell and Walker 1953) Farrow et al. 1989, 371 VL. The species was initially described in 1953 [ 277]; the species name was later revived with a new type strain [ 278]

Strains of this species have a restricted carbohydrate fermentation pattern. Growth is observed between 10 and 37°C and between pH 4.1 and 8.0. The genome size of the type strain is 2.05 Mbp. Themol% G+C content of DNA is 41.0.

Isolated from beer.

Thetypestrainis D2 MF1 T = ATCC 49373 T = DSM 5705 T = JCM 12497 T = LMG 11455 T.

Genome sequence accession number: AZGJ00000000.

16S rRNA gene accession number: AM113783 .