DESCRIPTIONOF COMPANILACTOBACILLUS FUTSAII COMB. NOV.

Companilactobacillus futsaii (fut.sai’i. N.L. gen. n. of futsai, the Taiwanese fermented mustard product from which the type strain was isolated).

Basonym: Lactobacillus futsaii Chao et al. 2012, 489 VP. Two subspeciesof C. futsaii, ‘ C. futsaii ssp. futsaii ’ and ‘ C. futsaii ssp. chongqingii ’ weredescribed [125] buthavenotyetbeenincluded on the Validation Lists. The two subspecies are highly similar with respect to DNA–DNA hybridization values, 16rRNA and recA genesequencesimilarityand wereestablished on thebasis of a divergent pheS sequence, requiring further confirmation.

Growthis observed between 15 and 30 °C; hexoses anddisaccharides but not pentoses support acid formation [126]. The genome size is 2.53 Mbp. The mol% G+C content of DNA is 35.6.

Isolatedfrom traditional fermentedmustard products, fu-tsai and suan-tsai; it has been used experimentally for fermentation of shrimp waste [127].

Thetypestrainis YM 0097 T =BCRC 80278 T =JCM 17355 T.

Genome sequence accession number: AZDO00000000

16S RNA gene sequence accession number: HQ322270.S