Paucilactobacillus wasatchensis, WASATCHENSIS, 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 : 2830

DESCRIPTIONOF PAUCILACTOBACILLUS WASATCHENSIS COMB. NOV.

Paucilactobacillus wasatchensis (wa.satch.en’sis. N.L. masc. adj. wasatchensis of the Wasatch mountains in Utah, USA, the origin of the type strain).

Basonym: Lactobacillus wasatchensis Oberg et al. 2016 , 163 VP

Growth is observed at 30 and 37°C but not at 45 °C. In MRS, only ribose and galactose are fermented [ 251]. The genome size of the type strain is 1.90 Mbp. The mol% G+C content of DNAis 39.8.

Isolated from spoiled cheddar cheese and from silage.

Thetypestrainis WDC04 T = DSM 29958 T = LMG 28678 T.

Genome sequence accession number: AWTT00000000.

16S rRNA gene accession number: NR_147709.