Companilactobacillus zhachilii, ZHACHILII, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728455 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D215-025B-FC95-FB85548C35DF |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus zhachilii |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS ZHACHILII COMB. NOV.
Companilactobacillus zhachilii (zha.chi’li.i. N.L. gen. n. zhachilii of zha-chili, a Chinese fermented mustard green product).
Basonym: Lactobacillus zhachilii Zhang et al., 2019, 2199 VP
Growth is observed between 15 and 45°C and with a wide range of hexoses and disaccharides but not with pentoses [ 147]. Thegenome size is 2.71 Mbp. The mol% G+C content of DNAis 36.3.
Isolated from Zha-Chili, a traditional fermented product from mustard greens.
Thetypestrainis HBUAS52074 T =GDMCC1.1417 T =KCTC 21106 T.
Genome sequence accession number: CP031933 View Materials .
16S RNA gene sequence accession number: MH392835 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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