DESCRIPTIONOF LEVILACTOBACILLUS SPICHERI COMB. NOV.

Levilactobacillus spicheri (spi’.cher.i. N.L. gen. n. spicheri of Spicher. The name honours Gottfried Spicher, a German scientist who pioneered themicrobiological and biochemical characterization of sourdough fermentation).

Basonym: Lactobacillus spicheri Meroth et al. 2004, 631 VL

Characteristics as described [301]. The genome size of the type strain is 2.75 Mbp. The mol% G+C content of DNA is 55.9.

Isolated from wheat and rice sourdoughs, from fermented vegetables and a municipal biogas plant.

The type strain is LTH 5753 T =DSM 15429 T =JCM 15956 T =LMG 21871 T.

Genome sequence accession number: AZFC00000000.

16S rRNA gene accession number: AJ534844.