DESCRIPTIONOF COMPANILACTOBACILLUS ALIMENTARIUS COMB. NOV.

Companilactobacillus alimentarius (a.li.men.ta'ri.us. L. masc. adj. alimentarius related to food).

Basonym: Lactobacillus alimentarius (ex Reuter 1970) Reuter 1983a, 672 VP

Growth is observed between 15 and 37°C and with pentoses, hexoses and disaccharides as carbon sources [115]. The genome size is 2.34 Mbp. The mol% G+C content of DNA is 35.4.

Isolated as spoilage organisms from marinated fish products, as fermentation organismsin fermented sausages, as spoilage organism in ready-to-eat meats. Astrain of the species had been usedas biopreservatives culture [116]. It occurs inassociation with Fructilactobacillus sanfranciscensis intype Isourdoughs [114] and was isolated in other plant fermentations.

Thetypestrainis R13 T =ATCC 29643 T =CCUG 30672 T =CIP 102986 T =DSM 20249 T =JCM 1095 T =LMG 9187 T.

Genome sequence accession number: AZDQ00000000.

16S RNA gene sequence accession number: M58804.