Companilactobacillus salsicarnum, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020

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 : 2808

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
persistent identifier	https://treatment.plazi.org/id/0389878A-FF97-216B-D94E-FE48FD6C664F
treatment provided by	Felipe
scientific name	Companilactobacillus salsicarnum
status	sp. nov.

Treatment

DESCRIPTION OF COMPANILACTOBACILLUS SALSICARNUM SP. NOV.

Companilactobacillus salsicarnum (sal.si.carn´um. L. adj. salsus, salted; L. gen.n. carnis of meat; N.L. gen. n. salsicarnum of salted meat, referring to salami as the source of isolation).

Effective publication Schuster et al. 2019 as Lactobacillus salsicarnum . C. salsicarnum grows between 10 and 37 °C and between pH 4.5 and 8.5, and at NaCl concentrations of up to 8 % [ 129]. Acid is produced from ribose and arabinose, hexoses, and maltose and trehalose. The genome size is 2.43 Mbp. The mol% G+C content of DNA is 36.6.

Isolated from spoiled fermented sausage.

The type strain is TMW 1.2098 T = DSM 109451 View Materials T = LMG 31401 T .

Genome sequence accession number: VDFN00000000.

16S RNA gene sequence accession number MK 968446 View Materials .