DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. CARNOSUS COMB. NOV

Latilactobacillus sakei subsp. carnosus (car.no’sus. L. masc. adj. carnosus pertainingto meat).

Basonym: Lactobacillus sakei subsp. carnosus Torriani et al. 1996, 1162 VP

L. sakei subsp. carnosus wasformerly alsoreferred to as Lactobacillus curvatus subsp. melibiosus [182]. Characteristics of the species aredescribed in [183]. The genome size of the type strain is 1.99 Mbp. The mol% G+C content of DNA is 41.0.

Isolated from fermented meat products, vacuum-packaged meat, sauerkraut, and other fermented plant material.

Thetypestrainis R 14b/ aT =LMG 17302 T = DSM 15831 T =CCUG 31331 T = CIP 105422 T =JCM 11031 T.

Genome sequence accession number: AZFG00000000.

16S rRNA gene accession number: AY204892.