Amylolactobacillus amylophilus, AMYLOPHILUS, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2801

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 .

GBIF Dataset (for parent article) Darwin Core Archive (for parent article) View in SIBiLS Plain XML RDF