Loigolactobacillus coryniformis subsp. torquens, CORYNIFORMIS SUBSP. TORQUENS, 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 : 2817

DESCRIPTIONOF LOIGOLACTOBACILLUS CORYNIFORMIS SUBSP. TORQUENS COMB. NOV.

Loigolactobacillus coryniformis subsp. torquens (tor’quens. L. part. adj. torquens, twisting).

Basonym: Lactobacilluscoryniformis subsp. torquens Abo- Elnagaand Kandler 1965, 18 (Approved Lists)

L. coryniformis subsp. torquens strains exclusively produce D(−)-lactic acid [ 170]. The genome size of the type strain is 2.78 Mbp. The mol% G+C content of DNAis 42.9.

Isolated from cheese, yaks’ milk cheese, silage and tomato pomace silage.

Thetypestrainis CECT 4129=ATCC 25600 T = CCUG 30667 T =CIP 103134 T = DSM 20004 T =JCM 1166 T = LMG 9197 T =NRRL B-4390 T.

Genome sequence accession number: AZDC00000000.

16S rRNA gene accession number: AJ575741 .