Latilactobacillus sakei subsp. sakei, SAKEI SUBSP. SAKEI, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728540 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D22E-0263-FC95-FABB536E33E3 |
treatment provided by |
Valdenar |
scientific name |
Latilactobacillus sakei subsp. sakei |
status |
comb. nov. |
DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. SAKEI COMB. NOV.
Latilactobacillus sakei subsp. sakei (sa’ke.i. N.L. gen. n. sakei of sake).
Basonym: Lactobacillus sakei subsp. sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein etal., 1996
L. sakei subsp. sakei strains produce ammonia from arginine and acetoin from glucose and they grow inthe presence of 10 % NaCl. The genome size of the type strain is 1.91 Mbp. The mol% G+C content of DNAis 41.1.
Isolated from sakestarter, fermented meat products, vacuumpackaged meat, sauerkraut and other fermented plant material, and human faeces [ 183].
Thetypestrainis T.S [K. Kitahara 37] T = ATCC 15521 T = LMG 9468 T = DSM 20017 T =CCUG 30501 T = CIP 103139 T =IFO (now NBRC) 15893 T = JCM 1157 T.
Genome sequence accession number: AZDN00000000.
16S rRNA gene accession number: AM113784 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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