Latilactobacillus sakei, SUBSP. SAKEI, 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 : 2815-2816

DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. SAKEI COMB. NOV.

Latilactobacillus sakei subsp. sakei (sa’ke.i. N.L. gen. n. sakei of sake).

Basonym: Lactobacillus sakei subsp. sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein et al., 1996

L. sakei subsp. sakei strains produce ammonia from arginine and acetoin from glucose and they grow in the presence of 10 % NaCl. The genome size of the type strain is 1.91 Mbp. The mol% G+C content of DNA is 41.1.

Isolated from sake starter, fermented meat products, vacuumpackaged meat, sauerkraut and other fermented plant material, and human faeces [ 183].

The type strain is T . S [K. Kitahara 37] T = ATCC 15521 T = LMG 9468 T = DSM 20017 T = CCUG 30501 T = CIP 103139 T = IFO (now NBRC) 15893 T = JCM 1157 T .

Genome sequence accession number: AZDN00000000.

16S rRNA gene accession number: AM 113784 .