Liquorilactobacillus, 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.4728586 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D22B-0264-FC95-FA2C50843265 |
treatment provided by |
Valdenar |
scientific name |
Liquorilactobacillus |
status |
gen. nov. |
DESCRIPTIONOF LIQUORILACTOBACILLUS GEN. NOV.
Liquorilactobacillus (Li.quo.ri.lac.to.ba.cil’lus L. masc. n. liquor, liquid; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Liquorilactobacillus a lactobacillus from liquids, referring to theisolation of most species from liquids including water, plant sap, and alcoholic beverages).
Homofermentative, their mol% G+C contentisbetween 33.9 and 40.0; most of the species are motile with the exception of L. cacaonum , L. hordei , L. mali . They contain mesodiaminopimelic acid. Liquorilactobacillus species weremostly isolated from fermented plant materials including alcoholic fermentations and water kefir. Many strains of Liquorilactobacillus produce dextran from sucrose [ 194].
Aphylogenetic tree on the basis of 16S rRNA genes of all species in the genus Liquorilactobacillus is provided in Fig. S6I View Fig .
The type species is Liquorilactobacillus mali comb. nov.; Liquorilactobacillus species were previously considered part of the L. salivarius group.
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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