Lactobacillus gigeriorum

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 : 2796-2797

Lactobacillus gigeriorum

Lactobacillus gigeriorum (gi.ge.ri.o‘rum. L. gen. pl. n. gigeriorum of or from the entrails or gizzards of poultry).

Lactobacillus gigeriorum produces mainly D-lactic acid from glucose, fructose, mannose, maltose, sucrose, galactose and cellobiose. Ribose, mannitol, lactose and raffinose are not fermented [ 87].

Thegenome size is 1.91 Mbp andthe mol% G+C content of DNAis 36.9.

Isolated from a crop of a chicken. Genome sequence accession number: AYZO00000000.

16S rRNA gene accession number: FR681899 .