Companilactobacillus salsicarnum, Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2808

DESCRIPTIONOF COMPANILACTOBACILLUS SALSICARNUM SP. NOV.

Companilactobacillus salsicarnum (sal.si.carńum. L. adj. salsus, salted; L. gen.n. carnis of meat; N.L. gen. n. salsicarnum of salted meat, referring to salami as the source of isolation).

Effective publication Schuster et al. 2019 as Lactobacillus salsicarnum . C. salsicarnum grows between 10 and 37 °C and between pH 4.5 and 8.5, andat NaCl concentrationsof up to 8 % [ 129]. Acid isproduced fromriboseand arabinose, hexoses, and maltose and trehalose. The genome size is 2.43 Mbp. The mol% G+C content of DNAis 36.6.

Isolated from spoiled fermented sausage.

Thetypestrainis TMW 1.2098 T =DSM 109451 T =LMG 31401 T.

Genome sequence accession number: VDFN00000000.

16S RNA gene sequence accession number MK968446 .