Levilactobacillus enshiensis, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 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 : 2849

DESCRIPTIONOF LEVILACTOBACILLUS ENSHIENSIS COMB. NOV.

Levilactobacillus enshiensis (en.shi.en'sis. N.L. masc. adj. enshiensis pertaining to Enshi, the prefecture in Hubei Province of the PR China where strain was isolated).

Basonym: Lactobacillus enshiensis Zhang et al. 2020 , 6 VP.

L. enshiensis grows in the pH range of 4.0 to 10 and between 20 and 45 °C but not at 15 and 50 °C [ 340]. Acid is produced from awide spectrum of pentoses, hexoses, disaccharides and several sugar alcohols; citrate is converted to malate [ 340]. In silico analyses presented in the species new description suggest a functional glycolytic pathway, however, phosphofructokinase, akey enzymeof glycolysis thatisabsent in virtuallyall heterofermentative lactobacilli [ 14] is also absent in the genomeof L. enshiensis and the spectrum of metabolitesfrom glucose demonstrate heterofermentative metabolism [ 340]. Thegenome sizeof thetypestrainis 3.07 Mbp. Themol% GC content of DNA is 47.8.

Isolated from Zha-Chili, a fermented product from mustard greens [ 339].

Thetypestrainis HBUAS57009 T = GDMCC 1.1664 T = KACC 21424 T.

16S rRNA gene accession number: MN082021.1