Lactobacillus helsingborgensis
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728307 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D200-024E-FFD0-FCEE535E3649 |
treatment provided by |
Valdenar |
scientific name |
Lactobacillus helsingborgensis |
status |
|
Lactobacillus helsingborgensis
Lactobacillus helsingborgensis (hel.sing.bor.gen’sis. N.L. masc. adj. helsingborgensis pertaining to Helsingborg, the site of Lund University, Campus Helsingborg, Sweden, where the type strain was characterized).
Lactobacillus helsingborgensis growth occurs at 15–50 °C and D(−)-lactic acid is produced as the end product from hexose fermentation. Acid is produced during fermentation of glucose, mannose, sorbose, sorbitol and sucrose, but not from maltose or lactose [ 89]. The genome size is 2.02 Mbp and the mol% G+C content of DNAis 36.4.
Isolated fromthe honey stomach of thehoneybee A. mellifera mellifera , and from alfalfa silage.
Thetypestrainis Bma5NT=DSM 26265 T =CCUG 63301 T.
Genome sequence accession number: JXJR00000000.
16S rRNA gene accession number: JX099553 View Materials .
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
Kingdom |
|
Phylum |
|
Class |
|
Order |
|
Family |
|
Genus |