Lentilactobacillus curieae, CURIEAE, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728889 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D231-027F-FC95-FDEE5423372E |
treatment provided by |
Valdenar |
scientific name |
Lentilactobacillus curieae |
status |
comb. nov. |
DESCRIPTIONOF LENTILACTOBACILLUS CURIEAE COMB. NOV.
Lentilactobacilluscurieae (cu.rie’ae. N.L. fem. gen. n. curieae of Curie, named after Marie Curie, to acknowledgea role model for women in science).
Basonym: Lactobacillus curieae Lei et al. 2013, 2504 VP
Description: Growth is observed at 15 and 45°C and up to 8 % NaCl [ 327]. Thegenome sizeof thetypestrainis 2.10 Mbp. The mol% G+C content of DNA is 39.8.
Isolated from a stinky tofu brine, cocoa bean fermentations and from cheese curd powder.
Thetypestrainis CCTCCM 2011381 T =S1L19 T =JCM 18524 T.
Genome sequence accession number: CP018906 View Materials .
16S rRNA gene accession number: JQ086550 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.
Kingdom |
|
Phylum |
|
Class |
|
Order |
|
Family |
|
Genus |