DESCRIPTIONOF LEVILACTOBACILLUS ENSHIENSIS COMB. NOV.

Levilactobacillus enshiensis (en.shi.en'sis. N.L. masc. adj. enshiensis pertaining to Enshi, the prefecture in Hubei Province of the PR China where strain was isolated).

Basonym: Lactobacillus enshiensis Zhang et al. 2020, 6 VP.

L. enshiensis grows in the pH range of 4.0 to 10 and between 20 and 45 °C but not at 15 and 50 °C [340]. Acid is produced from awide spectrum of pentoses, hexoses, disaccharides and several sugar alcohols; citrate is converted to malate [340]. In silico analyses presented in the species new description suggest a functional glycolytic pathway, however, phosphofructokinase, akey enzymeof glycolysis thatisabsent in virtuallyall heterofermentative lactobacilli [14] is also absent in the genomeof L. enshiensis and the spectrum of metabolitesfrom glucose demonstrate heterofermentative metabolism [340]. Thegenome sizeof thetypestrainis 3.07 Mbp. Themol% GC content of DNA is 47.8.

Isolated from Zha-Chili, a fermented product from mustard greens [339].

Thetypestrainis HBUAS57009 T = GDMCC 1.1664 T = KACC 21424 T.

16S rRNA gene accession number: MN082021.1