Ligilactobacillus acidipiscis, ACIDIPISCIS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728626 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D228-0269-FC95-F90A5366305C |
treatment provided by |
Valdenar |
scientific name |
Ligilactobacillus acidipiscis |
status |
comb. nov. |
DESCRIPTIONOF LIGILACTOBACILLUS ACIDIPISCIS COMB. NOV.
Ligilactobacillus acidipiscis (a.ci.di.pis’cis. L. masc. adj. acidus sour; L. n. piscis fish; N.L. gen. n. acidipiscis of a sour fish, an isolation source of strains of this species).
Basonym: Lactobacillus acidipiscis Tanasupawat et al. 2000, 1481 VP. The species includes strains previously designated as L. cypricasei [ 214]
L. acidipiscis strains growin 10 % NaCl; some strains grow in the presence of 12 % NaCl. They show no reaction in litmus milk anddo notform slime from sucrose. Niacinand calcium pantothenate are required for growth [ 215]. The genome size of the type strain is 2.33 Mbp. The mol% G+C content of DNAis 39.1.
Isolated from fermented fish (pla-ra and pla-chom) in Thailand but also found in dairy products, soy sauce mash, table olives, sake starter, tropical grasses, forage crops, bee pollen, and Chinese DaQu, a saccharification starter for production of vinegar and liquor from cereals.
Thetypestrainis FS60-1 T = CCUG 46556 T = CIP 106750 T =DSM 15836 T = HSCC 1411 T =JCM 10692 T = NBRC 102163 T =NRIC 0300 T = PCU 207 T =TISTR 1386 T.
Genome sequence accession number: AZFI00000000.
16S rRNA gene accession number: AB023836 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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