Apilactobacillus kosoi, KOSOI, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728875 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D232-027C-FFD0-FD0053583656 |
treatment provided by |
Valdenar |
scientific name |
Apilactobacillus kosoi |
status |
comb. nov. |
DESCRIPTION OF APILACTOBACILLUS KOSOI COMB. NOV.
Apilactobacillus kosoi (ko’so.i. N.L. gen. n. kosoi, of kôso, a high sucrose fermented beverage in Japan, the origin of the type strain).
Basonym: Lactobacillus kosoi Chiou et al., 2018, 2707 VL
The species is described in [ 322, 323]. A. kosoi is most closely related to A. micheneri ; major physiological properties are shared with A. micheneri , A. timberlakei and A. quenuiae . The genome size of the type strain is 1.42 Mbp. The mol% G+C content of DNA is 30.5.
Isolated from koso, a Japanese sugar-vegetable fermented beverage.
Thetypestrainis 10HT=NBRC 113063 T =BCRC 81100 T.
Genome sequence accession number: BEXE01000000.
16S rRNA gene accession number: LC318484 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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