Latilactobacillus sakei subsp. carnosus, SAKEI SUBSP. CARNOSUS, 2020
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 .
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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