Amylolactobacillus amylophilus, 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 : 2801

DESCRIPTION OF AMYLOLACTOBACILLUS AMYLOPHILUS COMB. NOV.

Amylolactobacillus amylophilus (a.my.lo’phi.lus. Gr. neut. n. amylon starch; Gr. masc. adj. philos loving; N.L. masc. adj. amylophilus starch-loving).

Basonym: Lactobacillus amylophilus Nakamura and Crowell 1981 , 216 VP (Effective publication: Nakamura and Crowell 1979, 539).

A. amylophilus strains ferment starch to L(+)-lactic acid, they also metabolise fructose, galactose, glucose, mannose and maltose [ 111]. The genome size is 1.56 Mbp. The mol% G+C content of DNA is 43.6 [ 111].

Isolated from swine waste-corn fermentation, corn-starch processing industrial wastes and kocho (Ensete ventricosum) bread.

The type strain is ATCC 49845 T = LMG 6900 T = DSM 20533 T = CCUG 30137 T = CIP 102988 T = IFO (now NBRC) 15881 T = JCM 1125 T = NCAIM B.01457 T = NRRL B-4437 T = NRRL B-4476 T.

Genome sequence accession number: AYYS00000000.

16S rRNA gene accession number: M58806 .