Liquorilactobacillus satsumensis, SATSUMENSIS, 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 : 2820

DESCRIPTIONOF LIQUORILACTOBACILLUS SATSUMENSIS COMB. NOV.

Liquorilactobacillus satsumensis (sat.su.men ′ sis. N.L. masc. adj. satsumensis , pertaining to Satsuma, old name for the southern part of Kyushu in Japan, from where the type strain was isolated).

Basonym: Lactobacillus satsumensis Endo and Okada 2005 , 85 VP

L. satsumensis cells are motile rods with peritrichous flagella. Growth is observed in MRS broth at pH 3.5 containing 5 % (w/v) NaCl butnot with 10 % (v/v) ethanol. Dextran isformed from sucrose [ 204]. The genome size of the type strain is 2.65 Mbp. The mol% G+C content of DNAis 39.9.

Isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials.

Thetypestrainis DSM 16230 T = JCM 12392 T =NRIC 0604 T.

Genome sequence accession number: AZFQ00000000.

16S rRNA gene accession number: AB154519 .