Lactobacillus panisapium

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 : 2799

Lactobacillus panisapium

Lactobacillus panisapium (pa.nis.a’pi.um. L. masc. n. panis bread; L. fem. n apis bee; N.L. gen. n. panisapium of bee bread).

Lactobacillus panisapium is facultatively anaerobic but optimal growth is observed under anaerobic conditions. Growth occurs from 15 up to 55 °C (optimum, 37 °C) and it produces acid from cellobiose, fructose, galactose, glucose, melibiose, ribose, sucrose, mannose and raffinose [ 104]. The genome size is 1.83 Mbp and the mol% G+C content of DNA is 37.4.

Isolated from bee bread of Apis cerana .

Thetypestrainis Bb 2–3 T =DSM 102188 T =ACCC 19955 T.

Genome sequence accession number: NPNH01000000.

16S rRNA gene accession number: KX447147 .