Lactobacillusamylolyticus
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728282 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D202-024C-FFD0-FDB2536337A5 |
treatment provided by |
Valdenar |
scientific name |
Lactobacillusamylolyticus |
status |
|
Lactobacillusamylolyticus View in CoL
Lactobacillusamylolyticus (a.my.lo.ly'ti.cus. Gr. neut. n. amylon starch; N.L. masc. adj. lyticus (from Gr. masc. adj. lytikos) able to loosen; N.L. masc. adj. amylolyticus starch-digesting).
Lactobacillus amylolyticus can grow up to 52 °C with an optimum growth temperature between 45 °C and 48 °C. No growthoccurs at 20 °C. These bacteriaproduce DL-lactic acid from glucose, fructose, galactose, glucose, maltose, mannose, sucrose raffinose and melibiose. Neither acid nor gas are producedfrom arabinose, cellobiose, lactose, mannitol, rhamnose, ribose and trehalose [ 73]. The genome size is 1.54 Mbp and the mol% G+C content of DNAis 38.2.
Isolated from malt, mash and unhoppedwort in breweries but was also identified in sourdough and tofu whey.
Thetypestrainis LA 5 T =CCUG 39901 T =DSM 11664 T =JCM 12529 T =LMG 18796 T.
Genome sequence accession number: AZEP00000000.
16S rRNA gene accession number: FR683095 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 |