Levilactobacillus zymae, 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.4728849 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D235-027B-FC95-FF4C542231D2 |
treatment provided by |
Valdenar |
scientific name |
Levilactobacillus zymae |
status |
comb. nov. |
DESCRIPTIONOF LEVILACTOBACILLUS ZYMAE COMB. NOV.
Levilactobacillus zymae (zy’mae. Gr. fem. n. zyme leaven, sourdough; N.L. gen. n. zymae of sourdough).
Basonym: Lactobacillus zymae Vancanneyt et al. 2005 , 619 VP
Characteristics of the species are as described [ 291]. The genome size of the type strain is 2.71 Mbp. The mol% G+C content of DNA is 53.6.
Isolatedfromatype Iwheat sourdough, forages andfermented onions.
Thetypestrainis R-18615 T =DSM 19395 T =CCM 7241 T =CCUG 50163 T = JCM 15957 T =LMG 22198 T.
Genome sequence accession number: AZDW00000000.
16S rRNA gene accession number: AJ632157 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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