Lacticaseibacillus, 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.4728482 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D212-025C-FFD0-FD1A53B736D7 |
treatment provided by |
Valdenar |
scientific name |
Lacticaseibacillus |
status |
gen. nov. |
DESCRIPTIONOF LACTICASEIBACILLUS GEN. NOV.
Lacticaseibacillus (Lac.ti.ca.se.i.ba.cil'lus. L. neut. n. lac milk; L. n. caseus cheese, referring to the casei-group lactobacilli; L. masc. n. bacillus a rod; N.L. masc. n. Lacticaseibacillus a milk-derived rodlet from the [ Lactobacillus ] casei group).
Strains of Lacticaseibacillus are homofermentative; some but not all species metabolise pentoses via the phosphoketolase pathway. The mol % G+C content of DNA is between 46 and 58.0. The genome size ranges from 1.93 to 3.14 Mbp. Strains are non-motile, oxidase negative, often producing D(−)- and L(+)-lactic acid from glucose. The temperature range for growth is variable, but never below 10 °C and never above 45 °C. One subspecies survives 70 °C for 40 s. Lys–D-Asp is the most common type of the peptidoglycan. The genus has considerable economic importance as it harbours several species thatare used as starter cultures indairy fermentations and as probiotics [ 58, 59].
Aphylogenetic tree on the basis of 16S rRNA genes of all species in the genus Lacticaseibacillus is provided in Fig. S6F View Fig .
The type species is Lacticaseibacillus casei comb. nov.; Lacticaseibacillus was previously referred to as L. casei group.
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.
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