Paucilactobacillus oligofermentans, OLIGOFERMENTANS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728722 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D23F-0271-FFD0-FA75542433D1 |
treatment provided by |
Valdenar |
scientific name |
Paucilactobacillus oligofermentans |
status |
comb. nov. |
DESCRIPTIONOF PAUCILACTOBACILLUS OLIGOFERMENTANS COMB. NOV.
Paucilactobacillus oligofermentans (o.li.go.fer.men’tans, Gr. masc.adj.oligosfew; L.pres. part. fermentans, fermenting;N.L. part. adj. oligofermentans , fermenting few [carbohydrates]).
Basonym: Lactobacillus oligofermentans Koort et al. 2005, 2236 VL
Strainsgrow at 4 and 15°C but notat 37 °C [ 249]. The genome size of the type strain is 1.83 Mbp. The mol% G+C content of DNAis 35.6.
Isolated from marinated poultry meat at the end of its shelf life, and from fermented olives.
Thetypestrainis AMKR18 T = DSM 15707 T = JCM 16175 T =LMG 22743 T.
Genome sequence accession number: AZFE00000000.
16S rRNA gene accession number: AY733084 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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