Lactobacillus porci

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 : 2800

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
persistent identifier	https://treatment.plazi.org/id/0389878A-FF9F-2163-D94E-FD17FDCF6659
treatment provided by	Felipe
scientific name	Lactobacillus porci
status

Treatment

Lactobacillus porci

Lactobacillus porci (por’ci. L. gen. n. porci of a pig, referring to the isolation of the type strain from small intestine of a pig).

Lactobacillus porci grows between 15 and 50 °C and produces D(−)-lactic acid from glucose; acid is also produced from mannose, cellobiose, maltose, lactose, trehalose, raffinose and sucrose [ 106]. The mol% G+C content of DNA is 51.5.

Isolated from the swine intestine.

The type strain is SG816 T = KCTC 21090 View Materials T = NBRC 112917 View Materials T .

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

16S rRNA gene accession number: MF346092 View Materials