Lactiplantibacillus garii, 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.4728935 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D24D-0203-FC95-FC0354213537 |
treatment provided by |
Valdenar |
scientific name |
Lactiplantibacillus garii |
status |
comb. nov. |
DESCRIPTIONOF LACTIPLANTIBACILLUS GARII COMB. NOV.
Lactiplantibacillus garii (ga’ri.i N.L. gen. n. garii of gari, the fermented cassava product from which the type strain was isolated).
Basonym: Lactobacillus garii Diaz et al. 2020 , 5 VP.
L. garii grows in the temperature range of 6–42 °C and in the pH range of 4.0 to 8.8. The type strain produces D(-)-lactate from awide spectrum of pentoses, hexoses, anddisaccharides [ 339]. The genome size of the type strain is 2.97 Mbp. The mol% GC content of DNA is 48.3
Isolated from gari, a fermented cassava product [ 339].
Thetypestrainis FI11369 T = NCIMB 15148 T = DSM 108249 T.
Genome sequence accession number: QWZQ00000000.
16S rRNA gene accession number: MN81791.
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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