Lentilactobacillus hilgardii, HILGARDII, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728895 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D230-027E-FFD0-FCC6534F36DD |
treatment provided by |
Valdenar |
scientific name |
Lentilactobacillus hilgardii |
status |
comb. nov. |
DESCRIPTIONOF LENTILACTOBACILLUS HILGARDII COMB. NOV.
Lentilactobacillus hilgardii (hil.gar’di.i. N.L. gen. n. hilgardii of Hilgard, named after E.W. Hilgard, a pioneer of enology in the State of California, USA).
Basonym: Lactobacillus hilgardii Douglas and Cruess 1936 , 115 (Approved Lists); the species was initially described in 1936; the description was emended in 1949 after the original type strain was lost [ 330, 331]
Strains grow optimally between pH 4.5 and 5.5 and in the range of 15 to 40 °C [ 330, 331]. Thegenome size of the type strain is 2.60 Mbp. The mol% G+C content of DNA is 39.6.
Isolated from spoiled wine, kefir grains, mezcal fermentations and silage.
Thetypestrainis 9 T =ATCC 8290 T =CIP 103007 T =DSM 20176 T =JCM 1155 T =LMG 6895 T.
Genome sequence accession number: AZDF00000000.
16S rRNA gene accession number: M58821 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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