Lactobacillusamylovorus

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, pp. 2782-2858 : 2795

Lactobacillusamylovorus

Lactobacillusamylovorus (a.my.lo.vo’rus. Gr. neut. n. amylon starch, L. v. vorare to devour, N.L. masc. adj. amylovorus starch-devouring).

The species includes strains that were previously designated as Lactobacillus sobrius [ 74].

Lactobacillusamylovorus produces both D(−)- and L(+)-lactic acidand acidis producedfrom cellobiose, fructose, galactose, glucose, maltose, mannose, sucrose, starch and trehalose. Arabinose, melezitose, melibiose, raffinose, rhamnose and ribose are not fermented. The ability to ferment starch and thepresence of an extracellularamylolytic enzyme are distinguishing characteristics [ 75]. Growth maximum is 45 to 48 °C. The genome size of the type strain is 2.02 Mbp and the mol% G+C content of DNAis 37.8.

Themicroorganism is acharacteristic representative of swine intestinal microbiota [ 54, 76]; also isolated from sourdough and cattle waste-corn fermentation.

Thetypestrainis ATCC 33620 T =CCUG 27201 T =CIP 102989 T =DSM 20531 T =JCM 1126 T =LMG 9496 T =NCAIM B.01458 T =NRRL B-4540 T.

Genome sequence accession number: AZCM00000000.

16S rRNA gene accession number: AY944408 .