Amylolactobacillus, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
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https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728365 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D21C-0252-FFD0-FECE53FA300F |
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Valdenar |
scientific name |
Amylolactobacillus |
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gen. nov. |
DESCRIPTIONOF AMYLOLACTOBACILLUS GEN. NOV.
Amylolactobacillus (A.my.lo.lac.to.ba.cil’lus Gr. neut. n. amylon starch; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Amylolactobacillus , alactobacillus that ferments starch).
Strains of Amylolactobacillus are thin rods, (0.5–0.9 µm wide and 1.2–3 µm long) occurringsingly and in short chains, nonmotile, Gram-positive, catalase- negative, oxidase-negative, non-spore-forming. Amylolactobacillus species are homofermentative and display extracellular amylolytic enzyme activity. The mol% G+C contentisbetween 44 and 46.
Thetype speciesis Amylolactobacillus amylophilus ; Amylolactobacillus was previously referred to as L. amylophilus group.
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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