Paralactobacillus (SELANGORENSIS, 2020)
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
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https://doi.org/10.5281/zenodo.4728526 |
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https://treatment.plazi.org/id/03A8D903-D22F-0260-FC95-F90A5393310F |
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Valdenar |
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Paralactobacillus |
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EMENDED DESCRIPTION OF PARALACTOBACILLUS View in CoL
Paralactobacillus (Pa.ra.lac.to.ba.cil’lus. Gr. prep. para resembling; N.L. masc. n. Lactobacillus a bacterial genus; Paralactobacillus resembling the genus Lactobacillus ).
Cell are Gram-positive, homofermentative, non-motile, nonspore-forming rods, usually occurring singly oras pairs. They produce both D(−)- and L(+)- lactic acid from glucose. They produce acid from mannose and salicin but not from lactose, melibiose, raffinose, ribose or xylose. They grow at 15 °C but not at 45 °C and with 6.5 % NaCl.
The type species P. selangorensis wasisolated froma Malaysian food ingredient, chili bo [ 177] and later transferred to the genus Lactobacillus View in CoL , proposing Lactobacillus selangorensis View in CoL comb. nov [ 178]. Given the data presented in the present study we adopt the proposal of Leisner et al. [ 177].
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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