Limosilactobacillus secaliphilus, SECALIPHILUS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728767 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D23C-0275-FC95-F9BC536E32AA |
treatment provided by |
Valdenar |
scientific name |
Limosilactobacillus secaliphilus |
status |
comb. nov. |
DESCRIPTIONOF LIMOSILACTOBACILLUS SECALIPHILUS COMB. NOV.
Limosilactobacillus secaliphilus (se.ca.li.phi’lus. L. neut. n. secale rye; Gr. masc. adj. philos loving; N.L. masc. adj. secaliphilus rye-loving).
Basonym: Lactobacillus secaliphilus Ehrmann et al. 2007 , 748 VP
The type strain does not ferment glucose [ 274]. The genome size of the type strain is 1.65 Mbp. The mol% G+C content of DNAis 47.7.
Isolated froma type II sourdough; althoughother lactobacilli in type II sourdoughs are predominantly of intestinal origin [ 114], the habitat of L. secaliphilus remains unknown [ 274].
Thetypestrainis TMW 1.1309 T = DSM 17896 T =CCUG 53218 T.
Genome sequence accession number: JQBW00000000.
16S rRNA gene accession number: AM279150 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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