Lactobacillus amylolyticus

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70 (4), pp. 2782-2858 : 2795

Lactobacillus amylolyticus

Lactobacillus amylolyticus (a.my.lo.ly'ti.cus. Gr. neut. n. amylon starch; N.L. masc. adj. lyticus (from Gr. masc. adj. lytikos) able to loosen; N.L. masc. adj. amylolyticus starch-digesting).

Lactobacillus amylolyticus can grow up to 52 °C with an optimum growth temperature between 45 °C and 48 °C. No growth occurs at 20 °C. These bacteria produce DL-lactic acid from glucose, fructose, galactose, glucose, maltose, mannose, sucrose raffinose and melibiose. Neither acid nor gas are produced from arabinose, cellobiose, lactose, mannitol, rhamnose, ribose and trehalose [ 73]. The genome size is 1.54 Mbp and the mol% G+C content of DNA is 38.2.

Isolated from malt, mash and unhopped wort in breweries but was also identified in sourdough and tofu whey.

The type strain is LA 5 T = CCUG 39901 T = DSM 11664 T = JCM 12529 T = LMG 18796 T .

Genome sequence accession number: AZEP00000000.

16S rRNA gene accession number: FR683095 .