Paucilactobacillus kaifaensis, 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 |
DOI |
https://doi.org/10.5281/zenodo.4728718 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D23F-0271-FFD0-FF4C536031D5 |
treatment provided by |
Valdenar |
scientific name |
Paucilactobacillus kaifaensis |
status |
comb. nov. |
DESCRIPTIONOF PAUCILACTOBACILLUS KAIFAENSIS COMB. NOV.
Paucilactobacillus kaifaensis (kai.fa.en’sis. N.L. masc. adj. kaifaensis , pertainingto Kaifa, a district in Harbincity, China).
Basonym: Lactobacillus kaifaensis Liu and Gu 2019 , 3259 VP
Growth is observed at 30 and 37 but not at 45 °C. DL-Lactic acid is produced only from ribose, xylose, maltose, arabitol andgluconate [ 233]. The genomesize of the type strain is 1.75 Mbp; the mol% G+C content of DNAis 38.0.
Isolatedfromfermented Chinesecabbage.
The type strain is 15191 T =CCM 8929 T.
778–3 T =LMG 31177 T =NCIMB
Genome sequence accession number: BJDM00000000.
16S rRNA gene accession number: LC438525 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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