Levilactobacillus suantsaiihabitans, SUANTSAIIHABITANS, 2020

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, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2839

DESCRIPTIONOF LEVILACTOBACILLUS SUANTSAIIHABITANS COMB. NOV.

Levilactobacillus suantsaiihabitans (suan.tsai.i.ha'bi.tans. N.L. neut. n. s uantsaium suan-tsai, the name of a traditional fermented mustard green product of Taiwan; L. pres. part. habitans, inhabiting; N.L. part. adj. suantsaiihabitans inhabiting suan-tsai).

Basonym: Lactobacillus suantsaiihabitans Lin et al. 2019 , 8 VP

Growth is observed in the range of 20–37°C but not at 15 °C [ 144]. The genome size of the type strain is 2.87 Mbp. The mol% G+C content of DNAis 51.8.

Isolated from a fermented mustard green product.

Thetypestrainis R19 T =BCRC 81129 T =NBRC 113532 T.

Genome sequence accession number: RKLX00000000.

16S rRNA gene accession number: NH810313.