Levilactobacillus spicheri, SPICHERI, 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 SPICHERI COMB. NOV.

Levilactobacillus spicheri (spi’.cher.i. N.L. gen. n. spicheri of Spicher. The name honours Gottfried Spicher, a German scientist who pioneered themicrobiological and biochemical characterization of sourdough fermentation).

Basonym: Lactobacillus spicheri Meroth et al. 2004 , 631 VL

Characteristics as described [ 301]. The genome size of the type strain is 2.75 Mbp. The mol% G+C content of DNA is 55.9.

Isolated from wheat and rice sourdoughs, from fermented vegetables and a municipal biogas plant.

The type strain is LTH 5753 T =DSM 15429 T =JCM 15956 T =LMG 21871 T.

Genome sequence accession number: AZFC00000000.

16S rRNA gene accession number: AJ534844 .