Companilactobacillus futsaii, FUTSAII, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728402 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D219-0257-FC95-FECE5494375D |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus futsaii |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS FUTSAII COMB. NOV.
Companilactobacillus futsaii (fut.sai’i. N.L. gen. n. of futsai, the Taiwanese fermented mustard product from which the type strain was isolated).
Basonym: Lactobacillus futsaii Chao et al. 2012 , 489 VP. Two subspeciesof C. futsaii , ‘ C. futsaii ssp. futsaii ’ and ‘ C. futsaii ssp. chongqingii ’ weredescribed [ 125] buthavenotyetbeenincluded on the Validation Lists. The two subspecies are highly similar with respect to DNA–DNA hybridization values, 16rRNA and recA genesequencesimilarityand wereestablished on thebasis of a divergent pheS sequence, requiring further confirmation.
Growthis observed between 15 and 30 °C; hexoses anddisaccharides but not pentoses support acid formation [ 126]. The genome size is 2.53 Mbp. The mol% G+C content of DNA is 35.6.
Isolatedfrom traditional fermentedmustard products, fu-tsai and suan-tsai; it has been used experimentally for fermentation of shrimp waste [ 127].
Thetypestrainis YM 0097 T =BCRC 80278 T =JCM 17355 T.
Genome sequence accession number: AZDO00000000
16S RNA gene sequence accession number: HQ322270 View Materials .S
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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