Lactobacillus acetotolerans

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 acetotolerans

Lactobacillus acetotolerans (a.ce.to.to’le.rans. L. neut. n. acetum vinegar; L. pres. part. tolerans tolerating, enduring; N.L. part. adj. acetotolerans vinegar tolerating).

Lactobacillus acetotolerans produces DL-lactic acid from glucose, mannose, fructose and trehalose but not from arabinose, sucrose, lactose, melibiose and raffinose [ 69]. The genome size is 1.59 Mbp and the mol% G+C content of DNA is 36.3.

The species is part of the core microbiome of mash fermentations for production of grain liquor and vinegar in China and Japan [ 58]; it was also isolated from other plant fermentations, silage, and from the intestine of swine, ducks, and cattle.

The type strain is ATCC 43578 T = CCUG 32229 T = CIP 103180 T = DSM 20749 T = JCM 3825 T = LMG 10751 T = NBI 3014 T .

Genome sequence accession number: AYZC00000000.

16S rRNA gene accession number: M58801 .