Lactobacillusdelbrueckii subsp. jakobsenii

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

Lactobacillusdelbrueckii subsp. jakobsenii

Lactobacillusdelbrueckii subsp. jakobsenii (ja.kob.se’ni.i. N.L. gen. n. jakobsenii, of Jakobsen, named after Mogens Jakobsen for his significant contributions in the field of food microbiology including biodiversity, production andsafety of African fermented foods and beverages).

Lactobacillusdelbrueckii subsp. jakobsenii metabolises sucrose, maltose and trehalosebut isunable to fermentlactose [ 67]. The genome size is 1.75 Mbp and the mol% G+C content of DNAis 50.3.

Isolated from dolo wort used in the production of the fermented African beverge dol o in Burkina Faso.

Thetypestrainis ZN7a-9 T =DSM 26046 T =LMG 27067 T.

Genome sequence accession number: JQCG00000000.

16S rRNA gene accession number: ALPY00000000.