DESCRIPTIONOF PAUCILACTOBACILLUS SUEBICUS COMB. NOV.

Paucilactobacillus suebicus (su.e’bi.cus. L. masc. adj. suebicus, from Swabia, a region in the South West of Germany where the type strain was isolated).

Basonym: Lactobacillus suebicus Kleynmans et al. 1989, 495 VL

The type strain exhibits high tolerance to acid and ethanol; growth is observed at pH 2.8 or at pH 3.3 and 14% ethanol. The type strain ferments pentoses, glucose, and maltose; growth is observed at 10 °C and up to 45 °C for some strains [250]. The genome size of the type strain is 2.65 Mbp. The mol% G+C content of DNAis 39.0.

Isolatedfrom fermented cherry mashes, from cider and silage.

Thetypestrainis I, WC-t4-15 T = ATCC 49375 T = DSM 5007 T = JCM 9504 T =KCTC 3549 T = LMG 11408 T.

Genome sequence accession number: AZGF00000000.

16S rRNA gene accession number: AJ575744.