Lapidilactobacillus, 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.4728459 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D214-025A-FFD0-FD61509D3626 |
treatment provided by |
Valdenar |
scientific name |
Lapidilactobacillus |
status |
gen. nov. |
DESCRIPTIONOF LAPIDILACTOBACILLUS GEN. NOV.
Lapidilactobacillus [La.pi.di.lac.to.ba.cil’lus L. masc. n. lapis, stone, referring to the isolation source of the type species Lapidilactobacillus concavus ; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Lapidilactobacillus , a lactobacillus isolated from stone (walls)].
Thecells are Gram-positive rods or cocci, homofermentative, non motile, non-spore-forming, facultatively anaerobes, and catalase-negative. Pentose utilization and the pH range for growth are strain dependent, the optimum pH is between 6.0 and 7.0. They are homofermentative and mainly produce L-lactic acid. The optimum temperature for growth is 30–37 °C. No ammonia is produced from arginine. The mol% G+C content of DNA is between 38.1 and 49.0.
Aphylogenetic tree on the basis of 16S rRNA genes of all speciesin the genus Lapidiactobacillus is providedin Fig. S6D View Fig .
The type species is Lapidilactobacillus concavus comb. nov.; Lapidilactobacillus was previously referred to as L. concavus / dextrinicus 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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