Latilactobacillus, 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.6309742 |
persistent identifier |
https://treatment.plazi.org/id/0389878A-FFAC-2150-D94E-FB2EFD1E649C |
treatment provided by |
Felipe |
scientific name |
Latilactobacillus |
status |
gen. nov. |
DESCRIPTION OF LATILACTOBACILLUS GEN. NOV.
Latilactobacillus (La.ti.lac.to.ba.cil'lus. L. masc. adj. latus wide, broad; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Latilactobacillus a widespread lactobacillus).
Species of Latilactobacillus are homofermentative, their mol% G+C content is between 40 and 42 and the genome size ranges from 1.82 to 2.12 Mbp; they produce both D(−)- and L-(+)- lactic acid with the exception of L. fuchuensis , which produces only the L(+)- isomer. Strains in the species lead a free-living lifestyle and are mesophilic; many strains are psychrotrophic and grow below 8 °C. L. sakei and L. curvatus have commercial importance as meat starter cultures [ 58, 59].
A phylogenetic tree on the basis of 16S rRNA genes of all species in the genus Latilactobacillus is provided in Fig. S6G View Fig .
The type species is Latilactobacillus sakei comb. nov.; Latilactobacillus was previously referred to as L. sakei group.
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