Amylolactobacillus amylophilus, AMYLOPHILUS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728367 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D21C-0252-FFD0-FCBA534F3526 |
treatment provided by |
Valdenar |
scientific name |
Amylolactobacillus amylophilus |
status |
comb. nov. |
DESCRIPTIONOF AMYLOLACTOBACILLUS AMYLOPHILUS COMB. NOV.
Amylolactobacillus amylophilus (a.my.lo’phi.lus. Gr. neut. n. amylon starch; Gr. masc. adj. philos loving; N.L. masc. adj. amylophilus starch-loving).
Basonym: Lactobacillus amylophilus Nakamura and Crowell 1981 , 216 VP (Effective publication: Nakamura and Crowell 1979, 539).
A. amylophilus strainsferment starch to L(+)-lactic acid, they also metabolise fructose, galactose, glucose, mannose and maltose [ 111]. The genome size is 1.56 Mbp. The mol% G+C content of DNA is 43.6 [ 111].
Isolated from swine waste-corn fermentation, corn-starch processing industrial wastes and kocho ( Ensete ventricosum ) bread.
Thetypestrainis ATCC 49845 T =LMG 6900 T =DSM 20533 T =CCUG 30137 T =CIP 102988 T =IFO (now NBRC) 15881 T =JCM 1125 T =NCAIM B.01457 T =NRRL B-4437 T =NRRL B-4476 T.
Genome sequence accession number: AYYS00000000.
16S rRNA gene accession number: M58806 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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