Companilactobacillus halodurans, 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 : 2804-2805

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
persistent identifier	https://treatment.plazi.org/id/0389878A-FF9B-2166-DA0B-F969FD6C6078
treatment provided by	Felipe
scientific name	Companilactobacillus halodurans
status	sp. nov.

Treatment

DESCRIPTION OF COMPANILACTOBACILLUS HALODURANS SP. NOV.

Companilactobacillus halodurans (ha.lo.du’rans. Gr. n. hals, halos salt; L. pres. part. durans enduring; N.L. part. adj. halodurans salt-enduring, resisting).

Effective publication Schuster et al., 2019, as Lactobacillus halodurans . C. halodurans grows between 10 and 37 °C and between pH 4.0 and 8.0, and at NaCl concentrations of up to 14 % [ 129]. Acid is produced from ribose, hexoses and some disaccharides. The genome size is 2.84 Mbp. The mol% G+C content of DNA is 35.8.

Isolated from spoiled fermented sausage.

The type strain is TMW1.2172 T = DSM 109452 View Materials T = LMG 31402 T .

Genome sequence accession number: VDFP00000000.

16S RNA gene sequence accession number MK 968448 View Materials .