Companilactobacillus nuruki, NURUKI, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728441 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D216-0258-FC95-FC19548F3511 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus nuruki |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS NURUKI COMB. NOV.
Companilactobacillus nuruki (nu.ru’ki. N.L. gen. n. nuruki of Nuruk, a Korean traditional rice fermentation starter).
Basonym: Lactobacillus nuruki Heo et al. 2018 , 3277 VP
Growth is observed between 4 and 40 °C; a wide spectrum of carbohydratesincluding pentoses, hexoses and disaccharides is fermented [ 142].
The genome size is 2.58 Mbp. The mol% G+C content of DNA is 34.2.
Isolated from Nuruk, a rice bran fermentation starter.
Thetypestrainis SYF10-1 aT =KACC 18726 T =NBRC 112011 T.
Genome sequence accession number: NIPR00000000.
16S RNA gene sequence accession number: MG786754 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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