Companilactobacillus insicii, INSICII, 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 : 2805

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 .

GBIF Dataset (for parent article) Darwin Core Archive (for parent article) View in SIBiLS Plain XML RDF