Limosilactobacillus secaliphilus, SECALIPHILUS, 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 : 2833-2834

DESCRIPTIONOF LIMOSILACTOBACILLUS SECALIPHILUS COMB. NOV.

Limosilactobacillus secaliphilus (se.ca.li.phi’lus. L. neut. n. secale rye; Gr. masc. adj. philos loving; N.L. masc. adj. secaliphilus rye-loving).

Basonym: Lactobacillus secaliphilus Ehrmann et al. 2007 , 748 VP

The type strain does not ferment glucose [ 274]. The genome size of the type strain is 1.65 Mbp. The mol% G+C content of DNAis 47.7.

Isolated froma type II sourdough; althoughother lactobacilli in type II sourdoughs are predominantly of intestinal origin [ 114], the habitat of L. secaliphilus remains unknown [ 274].

Thetypestrainis TMW 1.1309 T = DSM 17896 T =CCUG 53218 T.

Genome sequence accession number: JQBW00000000.

16S rRNA gene accession number: AM279150 .