Lactobacillusacidophilus

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 : 2794-2795

Lactobacillusacidophilus

Lactobacillusacidophilus (a.ci.do’phi.lus. N.L. neut. n. acidum acid; Gr. masc. adj. philos loving; N.L. masc. adj. acidophilus acid-loving).

Lactobacillusacidophilus produces DL-lactic acid from cellobiose, galactose, lactose, maltose, mannose, sucroseand trehalose, but not from mannitol [ 70 – 72]. Specific strains

have been used as probiotics. The genome size of the type strain is 1.95 Mbp andthe mol% G+C content of DNA is 34.6.

Isolated from the intestinal tract of humans and animals, human mouth, human vagina, sourdough and wine.

Thetypestrainis ATCC 4356 T =CCUG 5917 T =CIP 76.13 T =DSM 20079 T =IFO (now NBRC) 13951 T =JCM 1132 T =LMG 9433 T = LMG 13550 T =NCTC 12980 T =NRRL B-4495 T =VKM B-1660 T.

Genome sequence accession number: AZCS00000000.

16S rRNA gene accession number: AY773947 .