Lactobacillus johnsonii

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 : 2798

Lactobacillus johnsonii

Lactobacillus johnsonii (john.so'ni.i. N.L. gen. n. johnsonii of Johnson; named for J. L. Johnson, an American microbiologist). Synonymous with L. acidophilus group B2 of Johnson etal. [ 72].

Lactobacillus johnsonii strains all ferment glucose, mannose, galactose, maltose, sucrose and fructose and produce DLlactic acid. L. johnsonii does not ferment mannitol or ribose [ 84]. The genome sizeis 1.77 Mbp and the mol% G+C content of DNAis 34.4.

Isolated from humans (gut, vagina) and the faeces of birds, rodents, calves and pigs, and from type II sourdoughs.

Thetypestrainis ATCC 33200 T =CCUG 30725 T =CIP 103620 T =DSM 10533 T =JCM 2012 T =VPI 7960 T.

Genome sequence accession number: AZCY00000000.

16S rRNA gene accession number: AJ002515 .