Furfurilactobacillus siliginis, SILIGINIS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728708 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D220-026E-FFD0-FD0253663636 |
treatment provided by |
Valdenar |
scientific name |
Furfurilactobacillus siliginis |
status |
comb. nov. |
DESCRIPTIONOF FURFURILACTOBACILLUS SILIGINIS COMB. NOV.
Furfurilactobacillus siliginis (si.li’gi.nis. L. gen. n. siliginis , of wheat flour, referring to the origin of the type strain in wheat sourdough).
Basonym: Lactobacillus siliginis Aslam et al. 2006, 2212 VP
Thisspecies has anarrowtemperature range of growth (20–37 °C) but a wide pH range (pH 4.0–8.0) [ 245]. The genome size of the type strain is 2.07 Mbp. The mol% G+C content of DNAis 44.1.
Isolated from a wheat sourdough.
Thetypestrainis M1-212 T = JCM 16155 T = DSM 22696 T =KCTC 3985 T = NBRC 101315 T.
Genome sequence accession number: JQCB00000000.
16S rRNA gene accession number: AB370882 View Materials .
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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