Companilactobacillus insicii, INSICII, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728416 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D218-0256-FC95-FCF4548137A9 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus insicii |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS INSICII COMB. NOV.
Companilactobacillus insicii (in.si’ci.i. L. gen. n. insicii from minced meat).
Basonym: Lactobacillus insicii Ehrmann et al. 2016 , 241 VP
Growthisobserved inthe range of 8–45 °C [ 132]; the genome size is 2.54 Mbp. The mol% G+C content of DNA is 34.9.
Isolated from pork salami.
Thetypestrainis TMW 1.2011 T =CECT 8802 T =DSM 29801 T.
Genome sequence accession number: RHNU00000000.
16S RNA gene sequence accession number: KP677494 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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