Acetilactobacillus, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728865 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D233-027D-FFD0-FD3C51CB3648 |
treatment provided by |
Valdenar |
scientific name |
Acetilactobacillus |
status |
gen. nov. |
DESCRIPTIONOF ACETILACTOBACILLUS GEN. NOV.
Acetilactobacillus , (A.ce.ti.lac.to.ba.cil’lus. L. neut. n. acetum vinegar, referring to the isolation of the sole representative of this genus from a grain vinegar mash; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Acetilactobacillus , a lactobacillus from vinegar).
Gram-positive, rod-shaped, catalase negative, heterofermentative. Mesophilic, with a narrow temperature range of growth, and acid tolerant with an optimum pH of growth at 4.0. The spectrum of carbohydrates that support acid formation isunusual as itincludes sugar alcoholsand disaccharides but excludes most hexoses and all pentoses. The unusual substrate requirements and pH optimum for growth may reflect an ecological association with acetic acid bacteria. The sole representative of the genus wasisolated froma grain vinegar mash (vinegar pei) andhas a genome size of 2.33 Mbp with a mol% G+C content of 41.7.
Thetype species of thegenus is Acetilactobacillus jinshanensis sp. nov.
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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