Loigolactobacillus bifermentans, BIFERMENTANS, 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 : 2817

DESCRIPTIONOF LOIGOLACTOBACILLUS BIFERMENTANS COMB. NOV.

Loigolactobacillus bifermentans (bi.fer.men ′ tans. L. pref. bi twice; L. pres. part. fermentans leavening; N.L. part. adj. bifermentans doubly fermenting).

Basonym: Lactobacillus bifermentans (ex Pette and van Beynum 1943) Kandler etal. 1983, 896 VP

L. bifermentans strains are non-motile irregular rods with rounded or often tapered ends; clumps are often observed. Lactic acid is fermented to acetic acid, ethanol, traces of propionic acid, carbondioxideandfree H 2 [ 190]. Thegenome size of thetypestrainis 3.14 Mbp. The mol% G+C content of DNAis 44.3.

Isolated from spoiled Edam and Gouda cheeses where it forms undesired small cracks [ 191], from fermented masau fruits and from Himalayan fermented milk products.

Thetypestrainis N2 T = ATCC 35409 T = CCUG 32234 T =CIP 102811 T = DSM 20003 T =JCM 1094 T = LMG 9845 T.

Genome sequence accession number: AZDA00000000.

16S rRNA gene accession number: JN175330 .