Lactobacillus colini

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 : 2795

Lactobacillus colini

Lactobacillus colini (co.li’ni. N.L. gen. n. colini of Colinus , scientific name of bobwhites).

L. colini ferments a broad range of hexoses and disaccharides but pentoses arenot fermented. Optimum growth isobserved at 37 °C and between pH 5.0 and 5.5 [ 78]. The mol% G+C content of DNA is 35.6.

Isolated from bobwhites, a ground-dwelling bird [ 78].

Thetypestrainis 111144 L1 T =DSM 101872 T =KCTC 21086 T.

Genome accession number: not available at time of publication.

16S rRNA gene accession number: KU161105 .