Acetilactobacillus jinshanensis, Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728867 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D233-027D-FFD0-FA64542533D0 |
treatment provided by |
Valdenar |
scientific name |
Acetilactobacillus jinshanensis |
status |
sp. nov. |
DESCRIPTIONOF ACETILACTOBACILLUS JINSHANENSIS SP. NOV.
Acetilactobacillus jinshanensis (jin.shan’en.sis. N.L. masc. adj. jinshanensis , referring to Jinshan, the site of isolation in Zhenjiang province, China).
The species was effectively but not validly published as Lactobacillus jinshani Yu et al. 2020 [ 41]. Growth is observed between 20 and 40 °C with optimal growth at 35 °C [ 41]. The optimum pH for growth is 4.0; growth occurs in the range of 3.0–5.0. The strain ferments several disaccharides and sugar alcohols but no pentoses. The genome size of the type strain is 2.33 Mbp. The mol% G+C content of DNA is 41.7.
Isolated from a grain vinegar mash.
Thetypestrainis HSLZ-75 T =CICC 6269 T =JCM 33270 T.
Genome sequence accession number: CP034726 View Materials . 16S rRNA gene accession number: KT783533 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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