Lactiplantibacillus garii, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 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 : 2848

DESCRIPTIONOF LACTIPLANTIBACILLUS GARII COMB. NOV.

Lactiplantibacillus garii (ga’ri.i N.L. gen. n. garii of gari, the fermented cassava product from which the type strain was isolated).

Basonym: Lactobacillus garii Diaz et al. 2020 , 5 VP.

L. garii grows in the temperature range of 6–42 °C and in the pH range of 4.0 to 8.8. The type strain produces D(-)-lactate from awide spectrum of pentoses, hexoses, anddisaccharides [ 339]. The genome size of the type strain is 2.97 Mbp. The mol% GC content of DNA is 48.3

Isolated from gari, a fermented cassava product [ 339].

Thetypestrainis FI11369 T = NCIMB 15148 T = DSM 108249 T.

Genome sequence accession number: QWZQ00000000.

16S rRNA gene accession number: MN81791.