Latilactobacillus sakei subsp. carnosus, SAKEI SUBSP. CARNOSUS, 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 : 2815

publication ID

https://doi.org/ 10.1099/ijsem.0.004107

DOI

https://doi.org/10.5281/zenodo.4728538

persistent identifier

https://treatment.plazi.org/id/03A8D903-D22E-0260-FC95-FD4154243617

treatment provided by

Valdenar

scientific name

Latilactobacillus sakei subsp. carnosus
status

comb. nov.

DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. CARNOSUS COMB. NOV

Latilactobacillus sakei subsp. carnosus (car.no’sus. L. masc. adj. carnosus pertainingto meat).

Basonym: Lactobacillus sakei subsp. carnosus Torriani et al. 1996, 1162 VP

L. sakei subsp. carnosus wasformerly alsoreferred to as Lactobacillus curvatus subsp. melibiosus [ 182]. Characteristics of the species aredescribed in [ 183]. The genome size of the type strain is 1.99 Mbp. The mol% G+C content of DNA is 41.0.

Isolated from fermented meat products, vacuum-packaged meat, sauerkraut, and other fermented plant material.

Thetypestrainis R 14b/ aT =LMG 17302 T = DSM 15831 T =CCUG 31331 T = CIP 105422 T =JCM 11031 T.

Genome sequence accession number: AZFG00000000.

16S rRNA gene accession number: AY204892 View Materials .

GBIF Dataset (for parent article) Darwin Core Archive (for parent article) View in SIBiLS Plain XML RDF