DESCRIPTION OF APILACTOBACILLUS KOSOI COMB. NOV.

Apilactobacillus kosoi (ko’so.i. N.L. gen. n. kosoi, of kôso, a high sucrose fermented beverage in Japan, the origin of the type strain).

Basonym: Lactobacillus kosoi Chiou et al., 2018, 2707 VL

The species is described in [322, 323]. A. kosoi is most closely related to A. micheneri; major physiological properties are shared with A. micheneri, A. timberlakei and A. quenuiae . The genome size of the type strain is 1.42 Mbp. The mol% G+C content of DNA is 30.5.

Isolated from koso, a Japanese sugar-vegetable fermented beverage.

Thetypestrainis 10HT=NBRC 113063 T =BCRC 81100 T.

Genome sequence accession number: BEXE01000000.

16S rRNA gene accession number: LC318484