DESCRIPTIONOF LIGILACTOBACILLUS ACIDIPISCIS COMB. NOV.

Ligilactobacillus acidipiscis (a.ci.di.pis’cis. L. masc. adj. acidus sour; L. n. piscis fish; N.L. gen. n. acidipiscis of a sour fish, an isolation source of strains of this species).

Basonym: Lactobacillus acidipiscis Tanasupawat et al. 2000, 1481 VP. The species includes strains previously designated as L. cypricasei [214]

L. acidipiscis strains growin 10 % NaCl; some strains grow in the presence of 12 % NaCl. They show no reaction in litmus milk anddo notform slime from sucrose. Niacinand calcium pantothenate are required for growth [215]. The genome size of the type strain is 2.33 Mbp. The mol% G+C content of DNAis 39.1.

Isolated from fermented fish (pla-ra and pla-chom) in Thailand but also found in dairy products, soy sauce mash, table olives, sake starter, tropical grasses, forage crops, bee pollen, and Chinese DaQu, a saccharification starter for production of vinegar and liquor from cereals.

Thetypestrainis FS60-1 T = CCUG 46556 T = CIP 106750 T =DSM 15836 T = HSCC 1411 T =JCM 10692 T = NBRC 102163 T =NRIC 0300 T = PCU 207 T =TISTR 1386 T.

Genome sequence accession number: AZFI00000000.

16S rRNA gene accession number: AB023836.