Liquorilactobacillus nagelii, NAGELII, 2020

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 : 2820

DESCRIPTIONOF LIQUORILACTOBACILLUS NAGELII COMB. NOV.

Lacitilactobacillus nagelii (na.gel’i.i. N.L. gen. n. nagelii , of Nagel, after Charles W. Nagel, Washington State University, USA, for his contributions to the science of wines).

Basonym: Lactobacillus nagelii Edwards et al. 2000 , 700 VP

L. nagelii cells are motile rods, they grow in MRS broth with 5%(w/v) NaCl (pH 4.5) at 25 °C; both citrate and malate are utilized in the presence of glucose and dextran isformed from sucrose [ 202]. Thegenome sizeof thetypestrainis 2.50 Mbp. The mol% G+C content of DNA is 36.7.

Isolated from partially fermented wine, spontaneous cocoa bean fermentations, water kefirs, fermentedcassava food and silage fermentation of fruit residues.

Thetypestrainis LuE 10 T = ATCC 700692 T = CCUG 43575 T =DSM 13675 T = JCM 12492 T.

Genome sequence accession number: AZEV00000000.

16S rRNA gene accession number: Y17500 .