Liquorilactobacillus, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.6309790 |
persistent identifier |
https://treatment.plazi.org/id/0389878A-FFA9-2154-DA0B-FA4EFE29631C |
treatment provided by |
Felipe |
scientific name |
Liquorilactobacillus |
status |
gen. nov. |
DESCRIPTION OF LIQUORILACTOBACILLUS GEN. NOV.
Liquorilactobacillus (Li.quo.ri.lac.to.ba.cil’lus L. masc. n. liquor, liquid; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Liquorilactobacillus a lactobacillus from liquids, referring to the isolation of most species from liquids including water, plant sap, and alcoholic beverages).
Homofermentative, their mol% G+C content is between 33.9 and 40.0; most of the species are motile with the exception of L. cacaonum , L. hordei , L. mali . They contain mesodiaminopimelic acid. Liquorilactobacillus species were mostly isolated from fermented plant materials including alcoholic fermentations and water kefir. Many strains of Liquorilactobacillus produce dextran from sucrose [ 194].
A phylogenetic tree on the basis of 16S rRNA genes of all species in the genus Liquorilactobacillus is provided in Fig. S6I View Fig .
The type species is Liquorilactobacillus mali comb. nov.; Liquorilactobacillus species were previously considered part of the L. salivarius View in CoL group.
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