Liquorilactobacillus hordei, 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 |
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https://doi.org/10.5281/zenodo.4728600 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D229-0267-FFD0-FF4C536731EF |
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Valdenar |
scientific name |
Liquorilactobacillus hordei |
status |
comb. nov. |
DESCRIPTIONOF LIQUORILACTOBACILLUS HORDEI COMB. NOV.
Liquorilactobacillus hordei (hor’de.i. L. gen. n. hordei , from barley).
Basonym: Lactobacillus hordei Rouse et al. 2008, 2016 VP
L. hordei cells are non-motile rods, they grow at pH 4 and 8 but not at pH 3 and 9. They produce bacteriocins [ 201]. The genome size of the type strain is 2.30 Mbp. The mol% G+C content of DNA is 34.8.
Isolatedfrom maltedbarley, water kefirs andin Turkish traditional fermented gilaburu fruit juice.
Thetypestrainis UCC128 T = DSM 19519 T = JCM 16179 T =LMG 24241 T.
Genome sequence accession number: AZDX00000000.
16S rRNA gene accession number: EU074850 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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