Companilactobacillus suantsaicola, SUANTSAICOLA, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728449 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D215-025B-FFD0-FB9A53CE35B6 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus suantsaicola |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS SUANTSAICOLA COMB. NOV.
Companilactobacillus suantsaicola (suan.tsai'co.la. N.L. neut. n. suantsaium, from suan-tsai, fermented mustard greens; L. suff. – cola from L. masc. or fem. n. incola inhabitant; N.L. masc. n. suantsaicola occurring in suan-tsai.)
Basonym: Lactobacillus suantsaicola Lin et al. 2019 , 8 VP
Growth is observed between 20 and 37°C and at pH 4.0 to 10.0 [ 144]. The genome size is 2.60 Mbp. The mol% G+C content of DNA is 36.9.
Isolated from suan-tsai, a traditional fermented mustard green product of Taiwan.
Thetypestrainis R7 T =BCRC 81127 T =NBRC 113530 T.
Genome sequence accession number: RKLY00000000.
16S RNA gene sequence accession number: MH810311 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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