Amylolactobacillus, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 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, pp. 2782-2858 : 2801

DESCRIPTIONOF AMYLOLACTOBACILLUS GEN. NOV.

Amylolactobacillus (A.my.lo.lac.to.ba.cil’lus Gr. neut. n. amylon starch; N.L. masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Amylolactobacillus , alactobacillus that ferments starch).

Strains of Amylolactobacillus are thin rods, (0.5–0.9 µm wide and 1.2–3 µm long) occurringsingly and in short chains, nonmotile, Gram-positive, catalase- negative, oxidase-negative, non-spore-forming. Amylolactobacillus species are homofermentative and display extracellular amylolytic enzyme activity. The mol% G+C contentisbetween 44 and 46.

Thetype speciesis Amylolactobacillus amylophilus ; Amylolactobacillus was previously referred to as L. amylophilus group.