Lactiplantibacillus plantarum, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728664 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D224-026A-FFD0-FC8F501E359D |
treatment provided by |
Valdenar |
scientific name |
Lactiplantibacillus plantarum |
status |
comb. nov. |
DESCRIPTIONOF LACTIPLANTIBACILLUS PLANTARUM COMB. NOV.
Lactiplantibacillusplantarum (plan.ta’rum. L. gen. pl. n. plantarum of plants).
Basonym: Lactobacillus plantarum Bergey et al. 1923 , 250 (Approved Lists)
Previously designated as Streptobacterium plantarum [ 2]. Cells are non-motile rods occurring singly, in pairs, or in short chains. Some strains reduce nitrate in limited glucose concentration and pH 6.0 or higher. Some strains exhibit pseudocatalase activity, or true catalase when haem is present. They require calcium pantothenate and niacin to grow [ 2, 231].
The species has a nomadic lifestyle; it is a dominant member of themicrobiota in spontaneousvegetable andolive fermentations and also occurs in sourdough, dairy fermentations, and fermented meats [ 58, 59]. L. plantarum contributes to spoilage of beer and wine. L. plantarum also is part of the microbiota of insects [ 232], and is isolated from the human intestinal tract, particularly the oral cavity.
Two subspeciesare recognized: Lactiplantibacillusplantarum subsp. plantarum and Lactiplantibacillusplantarum subsp. argentoratensis .
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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