Levilactobacillus suantsaii, 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 SUANTSAII COMB. NOV.

Levilactobacillus suantsaii (suan.tsai’i. N.L. gen. n. suantsaii of suan-tsai, a fermented mustard product, from which the type strain was isolated).

Basonym: Lactobacillus suantsaii Liou et al. 2019, 1489 VP

Characteristics of the species are as described [ 302]. The genome size of the type strain is 2.43 Mbp. The mol% G+C content of DNA is 51.1.

Isolated from suan-tsai, a traditional Taiwanese fermented mustard green.

Thetypestrainis L88 T =BCRC 12945 T =NBRC 113535 T.

Genome sequence accession number: QXIL00000000.

16S rRNA gene accession number: MH730159 .