Limosilactobacillus pontis, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
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https://doi.org/10.5281/zenodo.4728762 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D23C-0272-FFD0-F926540B3101 |
treatment provided by |
Valdenar |
scientific name |
Limosilactobacillus pontis |
status |
comb. nov. |
DESCRIPTIONOF LIMOSILACTOBACILLUS PONTIS COMB. NOV.
Limosilactobacillus pontis (pon’tis. L. gen. n. pontis , of a bridge, referring to BRIDGE, which was the acronym of an EU funded research project).
Basonym: Lactobacillus pontis Vogel et al. 1994 , 228 VP Not all strains of L. pontis ferment glucose [ 267]; growth is observed at 15 and at 45 °C. The genome sizeof the type strain is 1.67 Mbp. The mol% G+C content of DNA is 43.5.
Isolated from type Iand type II sourdough but also as typical representatives of the intestinal microbiota of swine [ 76]. Other sources of isolation include silage, dairy products, mezcal fermentation and wet wheat distillers' grain.
Thetypestrainis LTH 2587 T = DSM 8475 T =LMG 14187 T.
Genome sequence accession number: AZGO00000000.
16S rRNA gene accession number: X76329 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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