DESCRIPTIONOF AMYLOLACTOBACILLUS GEN. NOV.

Amylolactobacillus (A.my.lo.lac.to.ba.cil’lus Gr. neut. n. amylon starch; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Amylolactobacillus, alactobacillus that ferments starch).

Strains of Amylolactobacillus are thin rods, (0.5–0.9 µm wide and 1.2–3 µm long) occurringsingly and in short chains, nonmotile, Gram-positive, catalase- negative, oxidase-negative, non-spore-forming. Amylolactobacillus species are homofermentative and display extracellular amylolytic enzyme activity. The mol% G+C contentisbetween 44 and 46.

Thetype speciesis Amylolactobacillus amylophilus; Amylolactobacillus was previously referred to as L. amylophilus group.