Lactobacillusamylolyticus

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

Lactobacillusamylolyticus

Lactobacillusamylolyticus (a.my.lo.ly'ti.cus. Gr. neut. n. amylon starch; N.L. masc. adj. lyticus (from Gr. masc. adj. lytikos) able to loosen; N.L. masc. adj. amylolyticus starch-digesting).

Lactobacillus amylolyticus can grow up to 52 °C with an optimum growth temperature between 45 °C and 48 °C. No growthoccurs at 20 °C. These bacteriaproduce DL-lactic acid from glucose, fructose, galactose, glucose, maltose, mannose, sucrose raffinose and melibiose. Neither acid nor gas are producedfrom arabinose, cellobiose, lactose, mannitol, rhamnose, ribose and trehalose [ 73]. The genome size is 1.54 Mbp and the mol% G+C content of DNAis 38.2.

Isolated from malt, mash and unhoppedwort in breweries but was also identified in sourdough and tofu whey.

Thetypestrainis LA 5 T =CCUG 39901 T =DSM 11664 T =JCM 12529 T =LMG 18796 T.

Genome sequence accession number: AZEP00000000.

16S rRNA gene accession number: FR683095 .