Lactobacillus porci

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 : 2800

Lactobacillus porci

Lactobacillus porci (por’ci. L. gen. n. porci of apig, referringto the isolation of the type strain from small intestine of a pig).

Lactobacillus porci grows between 15 and 50 °C andproduces D(−)-lactic acid from glucose; acid is also produced from mannose, cellobiose, maltose, lactose, trehalose, raffinose and sucrose [ 106]. Themol% G+C content of DNA is 51.5.

Isolated from the swine intestine.

Thetypestrainis SG816 T =KCTC 21090 T =NBRC 112917 T.

Genome sequenceaccession number: not availableat the time of publication.

16S rRNA gene accession number: MF346092