DESCRIPTIONOF LOIGOLACTOBACILLUS BIFERMENTANS COMB. NOV.

Loigolactobacillus bifermentans (bi.fer.men ′ tans. L. pref. bi twice; L. pres. part. fermentans leavening; N.L. part. adj. bifermentans doubly fermenting).

Basonym: Lactobacillus bifermentans (ex Pette and van Beynum 1943) Kandler etal. 1983, 896 VP

L. bifermentans strains are non-motile irregular rods with rounded or often tapered ends; clumps are often observed. Lactic acid is fermented to acetic acid, ethanol, traces of propionic acid, carbondioxideandfree H 2 [190]. Thegenome size of thetypestrainis 3.14 Mbp. The mol% G+C content of DNAis 44.3.

Isolated from spoiled Edam and Gouda cheeses where it forms undesired small cracks [191], from fermented masau fruits and from Himalayan fermented milk products.

Thetypestrainis N2 T = ATCC 35409 T = CCUG 32234 T =CIP 102811 T = DSM 20003 T =JCM 1094 T = LMG 9845 T.

Genome sequence accession number: AZDA00000000.

16S rRNA gene accession number: JN175330.