Companilactobacillus futsaii, 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

DESCRIPTION OF COMPANILACTOBACILLUS FUTSAII COMB. NOV.

Companilactobacillus futsaii (fut.sai’i. N.L. gen. n. of futsai, the Taiwanese fermented mustard product from which the type strain was isolated).

Basonym: Lactobacillus futsaii Chao et al. 2012 , 489 VP. Two subspecies of C. futsaii , ‘ C. futsaii ssp. futsaii ’ and ‘ C. futsaii ssp. chongqingii ’ were described [ 125] but have not yet been included on the Validation Lists. The two subspecies are highly similar with respect to DNA–DNA hybridization values, 16rRNA and recA gene sequence similarity and were established on the basis of a divergent pheS sequence, requiring further confirmation.

Growth is observed between 15 and 30 °C; hexoses and disaccharides but not pentoses support acid formation [ 126]. The genome size is 2.53 Mbp. The mol% G+C content of DNA is 35.6.

Isolated from traditional fermented mustard products, fu-tsai and suan-tsai; it has been used experimentally for fermentation of shrimp waste [ 127].

The type strain is YM 0097 T = BCRC 80278 T = JCM 17355 T .

Genome sequence accession number: AZDO00000000

16S RNA gene sequence accession number: HQ322270 .S