Companilactobacillus farciminis, FARCIMINIS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728396 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D219-0257-FFD0-FEF353A83046 |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus farciminis |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS FARCIMINIS COMB. NOV.
Companilactobacillusfarciminis (far.ci'mi.nis. L. gen. n. farciminis of sausage).
Basonym: Lactobacillus farciminis Reuter 1983 , 672 VP
Growth is observed between 15 and 42°C and with hexoses and disaccharides but not with pentoses as carbon source [ 115]. The genome size is 2.48 Mbp. The mol% G+C content of DNAis 36.4.
Isolated from meat products, sourdough, fermentend fish, cold-smoked salmon, soy sauce mash, dairy products, table olives and fermented vegetables and corn silage.
Thetypestrainis Rv4 naT =ATCC 29644 T =DSM 20184 T =JCM 1097 T =LMG 9200 T =NRRL B-4566 T.
Genome sequence accession number: AZDR00000000.
16S RNA gene sequence accession number: M58817 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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