DESCRIPTIONOF FRUCTILACTOBACILLUS SANFRANCISCENSIS COMB. NOV.

Fructilactobacillus sanfranciscensis (san.fran.cis.cen’sis. N.L. masc. adj. sanfranciscensis, from San Francisco).

Basonym: Lactobacillus sanfranciscensis (ex Kline and Sugihara 1971) Weiss and Schillinger 1984, 503 VL. The species wasdescribed as Lactobacillus sanfrancisco in 1971 [313] and re-named to Lactobacillus sanfranciscensis [314]. Isolates of F. sanfranciscensis described prior to 1978 were designated as Lactobacillus brevis subsp. lindneri [315]

Virtually all isolates of the species originate from traditional sourdoughs that are used as leavening agent [114]; one isolate was obtained from agave mash [151]. The extremely small genome size of 1.2–1.3 Mbp, the restricted carbohydrate fermentation pattern, which for includes only maltose for some strains, and the narrow pH range of growth (pH 3.9–6.6) [316, 317] document adaptation to a very narrow ecological niche. An insect origin of the species is suggested by culture-independent analysis of the microbiota of grain beetles [318]. The genome size of the type strain is 1.23 Mbp. The mol% G+C content of DNA is 34.7.

Thetypestrainis L-12 T =ATCC 27651 T =DSM 20451 T =LMG 16002 T.

Genome sequence accession number: AYYM00000000.

16S rRNA gene accession number: X76327.