Companilactobacillus nantensis, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 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 : 2807

DESCRIPTIONOF COMPANILACTOBACILLUS NANTENSIS COMB. NOV.

Companilactobacillus nantensis (nan.ten’sis. N.L. masc. adj. nantensis pertaining to Nantes, from where the first stain of this species was isolated).

Basonym: Lactobacillus nantensis Valcheva et al. 2006 , 589 VP

Growth occurs at 15 but not at 45 °C; a wide range of carbohydrates including ribose, hexoses and disaccharides are fermented [ 139]. The genome size is 2.91 Mbp. The mol% G+C content of DNA 36.2.

Isolatedfromatype I sourdough. Thetypestrainis LP33 T =TMW 1.1265 T =CIP 108546 T =DSM 16982 T =JCM 16171 T.

Genome sequence accession number: AZFV00000000.

16S RNA gene sequence accession number: AY690834 .