Schleiferilactobacillus, 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.4728473 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D213-025D-FFD0-F95754B9319A |
treatment provided by |
Valdenar |
scientific name |
Schleiferilactobacillus |
status |
gen. nov. |
DESCRIPTIONOF SCHLEIFERILACTOBACILLUS GEN. NOV.
Schleiferilactobacillus (Schlei.fer.i.lac.to.ba.cil’lus. L. masc. noun Schleiferi, of (Karl-Heinz) Schleifer, a German microbiologist and taxonomist who made seminal contributions to bacterial taxonomy. N.L.masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Schleiferilactobacillus , a lactobacillus named after Karl-Heinz Schleifer).
Gram-positive, rod-shaped, catalase-negative, homofermentative and aerotolerant. Strains of the genus were isolated from spoiled beverages including beer and fermented dairy beverages, fermented vegetables, andfermented cereals. Growth is observed in the range of 15–42 °C; a wide range of carbohydrates including pentoses, hexoses and oligosaccharides are fermented. The genome size ranges from 3.14 to 3.32 Mbp; the mol% G+C content of DNA ranges from 49.1 to 56.3.
Aphylogenetic tree on the basis of 16S rRNA genes of all species in thegenus Schleiferilactobacillus is provided in Fig. S6E View Fig .
Thetype species of thegenus is S. perolens comb. nov.; Schleiferilactobacillus was previouslyreferred to as L. perolens 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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