Secundilactobacillus malefermentans, MALEFERMENTANS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728777 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D23B-0275-FC95-FD54542D3653 |
treatment provided by |
Valdenar |
scientific name |
Secundilactobacillus malefermentans |
status |
comb. nov. |
DESCRIPTIONOF SECUNDILACTOBACILLUS MALEFERMENTANS COMB. NOV.
Secundilactobacillus malefermentans (ma.le.fer.men’tans. L. adv. male, bad; L. part. pres. fermentans fermenting; N.L. part. adj. malefermentans badly fermenting, referringto spoiled beer).
Basonym: Lactobacillus malefermentans (ex Russell and Walker 1953) Farrow et al. 1989, 371 VL. The species was initially described in 1953 [ 277]; the species name was later revived with a new type strain [ 278]
Strains of this species have a restricted carbohydrate fermentation pattern. Growth is observed between 10 and 37°C and between pH 4.1 and 8.0. The genome size of the type strain is 2.05 Mbp. Themol% G+C content of DNA is 41.0.
Isolated from beer.
Thetypestrainis D2 MF1 T = ATCC 49373 T = DSM 5705 T = JCM 12497 T = LMG 11455 T.
Genome sequence accession number: AZGJ00000000.
16S rRNA gene accession number: AM113783 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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