Lapidilactobacillus gannanensis, GANNANENSIS, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728919 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D24E-0200-FFD0-FA8A542C33D1 |
treatment provided by |
Valdenar |
scientific name |
Lapidilactobacillus gannanensis |
status |
comb. nov. |
DESCRIPTIONOF LAPIDILACTOBACILLUS GANNANENSIS COMB. NOV.
Lapidilactobacillus gannanensis (gan.nan.eńsis. N.L. masc. adj. gannanensis , pertaining to Gannan, a county in Heilongjiang Province, PR China).
Basonym: Lactobacillus gannanensis Long et al. 2020 , 16 VP.
L. gannanensis grows between 15 and 37 °C but not at 10 and 45°C; the strain produces acid from D-glucose, N-acetylglucosamine, salicin, cellobiose and gentiobiose but not from pentoses [ 338]. Thegenomesizeof thetypestrainis 2.39 Mbp. The mol% GC content of DNA is 40.8.
Isolated from a vegetable fermentation [ 338].
Thetypestrainis 143-1 T = NCIMB 15157 T = CCM 8937 T = CCTCC AB 2018409 T.
Genome sequence accession number: RHOT00000000. 16S rRNA gene accession number: MK110813 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.
Kingdom |
|
Phylum |
|
Class |
|
Order |
|
Family |
|
Genus |