Lapidilactobacillus bayanensis, BAYANENSIS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728463 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D214-025A-FC95-FEF8542C3043 |
treatment provided by |
Valdenar |
scientific name |
Lapidilactobacillus bayanensis |
status |
comb. nov. |
DESCRIPTIONOF LAPIDILACTOBACILLUS BAYANENSIS COMB. NOV.
Lapidilactobacillus bayanensis (ba.yan.eńsis. N.L. masc. adj. bayanensis pertaining to Bayan, a county in the Heilongjiang province of China).
Basonym: Lactobacillus bayanensis Wei and Gu 2019 , 3191 VP
Cellsgrowat 15 °C butnot at 37 °C. L(+)-Lactic acid and D(−)- lactic acid are produced from glucose, fructose, mannose and maltose; pentoses or other disaccharides are not fermented [ 118]. The genome size of the type strain is 2.43 Mbp. The mol% G+C content of DNAis 40.1.
Isolatedfromfermented Chinesecabbage.
The type strain 54–5 T =LMG 31166 T =NCIMB 15153 T =CCM 8936 T =KCTC 21118T.
Genome sequence accession number: RHOX00000000.
16S rRNA gene accession number: MK110807 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.
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