DESCRIPTIONOF COMPANILACTOBACILLUS SALSICARNUM SP. NOV.

Companilactobacillus salsicarnum (sal.si.carńum. L. adj. salsus, salted; L. gen.n. carnis of meat; N.L. gen. n. salsicarnum of salted meat, referring to salami as the source of isolation).

Effective publication Schuster et al. 2019 as Lactobacillus salsicarnum . C. salsicarnum grows between 10 and 37 °C and between pH 4.5 and 8.5, andat NaCl concentrationsof up to 8 % [129]. Acid isproduced fromriboseand arabinose, hexoses, and maltose and trehalose. The genome size is 2.43 Mbp. The mol% G+C content of DNAis 36.6.

Isolated from spoiled fermented sausage.

Thetypestrainis TMW 1.2098 T =DSM 109451 T =LMG 31401 T.

Genome sequence accession number: VDFN00000000.

16S RNA gene sequence accession number MK968446.