DESCRIPTIONOF FURFURILACTOBACILLUS SILIGINIS COMB. NOV.

Furfurilactobacillus siliginis (si.li’gi.nis. L. gen. n. siliginis, of wheat flour, referring to the origin of the type strain in wheat sourdough).

Basonym: Lactobacillus siliginis Aslam et al. 2006, 2212 VP

Thisspecies has anarrowtemperature range of growth (20–37 °C) but a wide pH range (pH 4.0–8.0) [245]. The genome size of the type strain is 2.07 Mbp. The mol% G+C content of DNAis 44.1.

Isolated from a wheat sourdough.

Thetypestrainis M1-212 T = JCM 16155 T = DSM 22696 T =KCTC 3985 T = NBRC 101315 T.

Genome sequence accession number: JQCB00000000.

16S rRNA gene accession number: AB370882.