Companilactobacillus paralimentarius, PARALIMENTARIUS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728443 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D216-025B-FC95-F9BC53C03286 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus paralimentarius |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS PARALIMENTARIUS COMB. NOV.
Companilactobacillus paralimentarius (par.a.li.men.ta’ri.us. Gr. pref. para beside; L. masc. adj. alimentarius , aspecies epithet; N.L. masc. adj. paralimentarius beside C. alimentarius , referring to the close relationship with this organism).
Basonym: Lactobacillus paralimentarius Cai et al. 1999, 1455 VP
Thephysiologicalpropertiesof C. paralimentarius asdescribed [ 143] are similar to C. alimentarius . The genome size is 2.55 Mbp. The mol% G+C content of DNAis 35.1.
Isolated from sourdough, other cereal fermentations, and from poultry meat.
Thetypestrainis TB 1 T =CCUG 43349 T =CIP 106794 T =DSM 13238 T =JCM 10415 T =LMG 19152 T.
Genome sequence accession number: AZES00000000.
16S RNA gene sequence accession number: AB018528 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.
Kingdom |
|
Phylum |
|
Class |
|
Order |
|
Family |
|
Genus |