Companilactobacillus halodurans, 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
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728406 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D219-0256-FC95-F90B53C13101 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus halodurans |
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sp. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS HALODURANS SP. NOV.
Companilactobacillus halodurans (ha.lo.du’rans. Gr. n. hals, halos salt; L. pres. part. durans enduring; N.L. part. adj. halodurans salt-enduring, resisting).
Effective publication Schuster et al., 2019, as Lactobacillus halodurans . C. halodurans grows between 10 and 37 °C and between pH 4.0 and 8.0, and at NaCl concentrations of up to 14 % [ 129]. Acid is produced from ribose, hexoses and some disaccharides. The genome size is 2.84 Mbp. Themol% G+C content of DNA is 35.8.
Isolated from spoiled fermented sausage.
Thetypestrainis TMW1.2172 T =DSM 109452 T =LMG31402 T.
Genome sequence accession number: VDFP00000000.
16S RNA gene sequence accession number MK968448 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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