Lacticaseibacillus daqingensis, DAQINGENSIS, 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 : 2847-2848

publication ID

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

DOI

https://doi.org/10.5281/zenodo.4728925

persistent identifier

https://treatment.plazi.org/id/03A8D903-D24E-0203-FC95-FA08536E3257

treatment provided by

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

scientific name

Lacticaseibacillus daqingensis
status

comb. nov.

DESCRIPTIONOF LACTICASEIBACILLUS DAQINGENSIS COMB. NOV.

Lacticaseibacillus daqingensis (da.qing.eńsis. N.L. masc. adj. daqingensis , pertaining to Daqing, a city in in Heilongjiang Province, PR China).

Basonym: Lactobacillus daqingensis Long et al. 2020 , 14 VP.

L. daqingensis grows at 10 - 37°C but not at 5° and 45°C [ 338]. The genome size of the type strainis 2.74 Mbp. The mol% GC content of DNA is 58.0.

Isolated from a vegetable fermentation [ 338].

Thetypestrainis 143-4(a) T = NCIMB 15173 T = CCM 8948 T = JCM 33273 T = CCTCC 2018390 T.

Genome sequence accession number: RHOH00000000.

16S rRNA gene accession number: MK110842 View Materials .

338. Long GY, Wei YX, Tu W, Gu CT. Lactobacillus hegangensis sp. nov., Lactobacillus suibinensis sp. nov., Lactobacillus daqingensis sp. nov., Lactobacillus yichunensis sp. nov., Lactobacillus mulanensis sp. nov., Lactobacillus achengensis sp. nov., Lactobacillus wuchangensis sp. nov., Lactobacillus gannanensis sp. nov., Lactobacillus binensis sp. nov. and Lactobacillus angrenensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int J Syst Evol Microbiol 2020; in press