Lentilactobacillus sunkii, SUNKII, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728915 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D24E-0200-FFD0-FF4C50AC31A0 |
treatment provided by |
Valdenar |
scientific name |
Lentilactobacillus sunkii |
status |
comb. nov. |
DESCRIPTIONOF LENTILACTOBACILLUS SUNKII COMB. NOV.
Lentilactobacillus sunkii (sun’ki.i. N.L. gen. n. sunkii of sunki, non-salted Japanese traditional pickle).
Basonym: Lactobacillus sunkii Watanabe et al. 2009 , 759 VP
Physiological properties and origin are comparable to L. kisonensis [ 333]. The genome size of the type strain is 2.69 Mbp. The mol% G+C content of DNA is 42.1.
Isolated from sunki, a fermented turnip product, and from kefir.
Thetypestrainis YIT 11161 T =DSM 19904 T =JCM 15039 T =NRIC 0744 T.
Genome sequence accession number: AZEA00000000.mol% G+C content of DNAis 36.9.
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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