Lactobacillus taiwanensis

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

Lactobacillus taiwanensis

Lactobacillus taiwanensis (tai.wa.nen’sis. N.L. masc. adj. taiwanensis of Taiwan, referring to the origin of the type strain).

L. taiwanensis produces both D- and L-lactic acid enantiomers from glucose fermentation. Fructose, mannose, maltose, lactose, sucrose and trehalose are also fermented. No acid is produced from raffinose or ribose [ 109]. The genome size is 1.88 Mbp and the mol% G+C content of DNA is 34.0.

Occurs in the mouse gastrointestinal tract [ 55] but also isolated from silage cattle feed.

The type strain is FIRDI 006 T = BCRC 17755 T = DSM 21401 T .

Genome sequence accession number: AYZG00000000.

16S rRNA gene accession number: EU487512 .