Companilactobacillus allii, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728388 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D21A-0254-FFD0-FA7C53D334BD |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus allii |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS ALLII COMB. NOV.
Companilactobacillus allii (al’li.i. L. gen. n. allii of Egyptian onions ( Allium proliferum ), the source of fermented onions, pa-kimchi, from which the type strain was isolated).
Basonym: Lactobacillus allii Jung et al. 2017 , 4939 VP
Growth is observed at 25 and 37 °C; hexoses and disaccharides but not pentoses are fermented [ 117]. The genome size is 2.51 Mbp. The mol% G+C content of DNA is 35.3.
Isolated from scallion kimchi.
Thetypestrainis WiKim39 T =KCTC 21077 T =JCM 31938 T.
Genome sequence accession numbers: CP019323 View Materials (chromosome) and CP019324 View Materials (plasmid).
16S RNA gene sequence accession number: NR_159082.
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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