Companilactobacillus alimentarius, PARALIMENTARIUS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728386 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D21A-0254-FFD0-FD9853A8365C |
treatment provided by |
Valdenar |
scientific name |
Companilactobacillus alimentarius |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS ALIMENTARIUS COMB. NOV.
Companilactobacillus alimentarius (a.li.men.ta'ri.us. L. masc. adj. alimentarius related to food).
Basonym: Lactobacillus alimentarius (ex Reuter 1970) Reuter 1983a, 672 VP
Growth is observed between 15 and 37°C and with pentoses, hexoses and disaccharides as carbon sources [ 115]. The genome size is 2.34 Mbp. The mol% G+C content of DNA is 35.4.
Isolated as spoilage organisms from marinated fish products, as fermentation organismsin fermented sausages, as spoilage organism in ready-to-eat meats. Astrain of the species had been usedas biopreservatives culture [ 116]. It occurs inassociation with Fructilactobacillus sanfranciscensis intype Isourdoughs [ 114] and was isolated in other plant fermentations.
Thetypestrainis R13 T =ATCC 29643 T =CCUG 30672 T =CIP 102986 T =DSM 20249 T =JCM 1095 T =LMG 9187 T.
Genome sequence accession number: AZDQ00000000.
16S RNA gene sequence accession number: M58804 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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