Lactobacillus delbrueckii subsp. jakobsenii

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 : 2794

Lactobacillus delbrueckii subsp. jakobsenii

Lactobacillus delbrueckii subsp. jakobsenii (ja.kob.se’ni.i. N.L. gen. n. jakobsenii, of Jakobsen, named after Mogens Jakobsen for his significant contributions in the field of food microbiology including biodiversity, production and safety of African fermented foods and beverages).

Lactobacillus delbrueckii subsp. jakobsenii metabolises sucrose, maltose and trehalose but is unable to ferment lactose [ 67]. The genome size is 1.75 Mbp and the mol% G+C content of DNA is 50.3.

Isolated from dolo wort used in the production of the fermented African beverge dol o in Burkina Faso.

The type strain is ZN7a-9 T = DSM 26046 T = LMG 27067 T .

Genome sequence accession number: JQCG00000000.

16S rRNA gene accession number: ALPY00000000.