Lactobacillusdelbrueckii subsp. sunkii

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 : 2794

publication ID	https://doi.org/ 10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728274
persistent identifier	https://treatment.plazi.org/id/03A8D903-D203-024D-FC95-FDB954253714
treatment provided by	Valdenar
scientific name	Lactobacillusdelbrueckii subsp. sunkii
status

Treatment

Lactobacillusdelbrueckii subsp. sunkii View in CoL

Lactobacillusdelbrueckii subsp. sunkii (sun’ki.i. N.L. gen. n. sunkii , of sunki, the name of the non-salted, traditional, Japanese pickle from which the type strain was isolated).

L. delbrueckii subsp. sunkii fermentsglucoseto D(−)-lactic acid and also metabolises sucrose, fructose and mannose, maltose but not lactose [ 68]. The genome size is 2.0 Mbp and the mol% G+C content of DNA is 50.1.

Isolated from a traditionally fermented Japanese red turnip.

Thetypestrainis YIT 11221 T =DSM 24966 T =JCM 17838 T.

Genome sequence accession number: CP018217 View Materials .

16S rRNA gene accession number: AB641833 View Materials .