Lactobacillus fornicalis

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 : 2796

Lactobacillus fornicalis

Lactobacillus fornicalis (for.ni.ca of the posterior fornix).

L. fornicalis produces DL-lactic acid from glucose. Acid is produced from ribose, fructose, galactose, glucose, mannose, maltose, cellobiose, sucrose, trehalose, melezitose, mannitol and sorbitol [ 83]. The mol% G+C content of DNA is 37.

Isolated from the human posterior vaginal fornix.

The type strain is TV 1018 T = DSM 13171 T = ATCC 700934 T .

Genome sequence accession number: not available at the time of publication.

16S rRNA gene accession number: Y18654 .