Levilactobacillus acidifarinae, ACIDIFARINAE, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728805 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D238-0276-FFD0-FF4C535F3016 |
treatment provided by |
Valdenar |
scientific name |
Levilactobacillus acidifarinae |
status |
comb. nov. |
DESCRIPTIONOF LEVILACTOBACILLUS ACIDIFARINAE COMB. NOV.
Levilactobacillus acidifarinae (a.ci.di.fa.ri’nae. L. masc. adj. acidus sour; L. fem. n. farina; N.L. gen. n. acidifarinae of sourdough).
Basonym: Lactobacillus acidifarinae Vancanneyt et al. 2005 , 619 VP
Characteristics of the species are as described [ 291]. The genome size of the type strain is 2.92 Mbp. The mol% G+C content of DNA is 51.5.
Isolated from type I wheat sourdough and fermented rice bran.
Thetypestrainis R-19065 T = DSM 19394 T = CCM 7240 T =CCUG 50162 T = JCM 15949 T =LMG 2220 T.
Genome sequence accession number: AZDV00000000.
16S rRNA gene accession number: AJ632158 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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