Lacticaseibacillus camelliae, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728493 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D211-025F-FFD0-FF4C536631F2 |
treatment provided by |
Valdenar |
scientific name |
Lacticaseibacillus camelliae |
status |
comb. nov. |
DESCRIPTIONOF LACTICASEIBACILLUS CAMELLIAE COMB. NOV.
Lacticaseibacillus camelliae (ca.mel ′ li.ae. N.L. gen. n. camelliae , of Camellia sinensis fermented tea leaves).
Basonym: Lactobacillus camelliae Tanasupawat et al. 2007, 1371 VL [ 160]
Original characteristics of L. camelliae strains are as provided by [ 161].The genome size of the type strain is 2.57 Mbp. The mol% G+C content of DNAis 55.4.
Isolated from fermented tea ( Camellia sinensis ) leaves and fermented tomato pomace.
Thetypestrainis MCH3-1 T =BCC 21233 T =DSM 22697 T =JCM 13995 T =NRIC 0672 T.
Genome sequence accession number: AYZJ00000000.
16S rRNA gene accession number: AB257864 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 |