Apilactobacillus kosoi, KOSOI, 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 : 2843

DESCRIPTION OF APILACTOBACILLUS KOSOI COMB. NOV.

Apilactobacillus kosoi (ko’so.i. N.L. gen. n. kosoi, of kôso, a high sucrose fermented beverage in Japan, the origin of the type strain).

Basonym: Lactobacillus kosoi Chiou et al., 2018, 2707 VL

The species is described in [ 322, 323]. A. kosoi is most closely related to A. micheneri ; major physiological properties are shared with A. micheneri , A. timberlakei and A. quenuiae . The genome size of the type strain is 1.42 Mbp. The mol% G+C content of DNA is 30.5.

Isolated from koso, a Japanese sugar-vegetable fermented beverage.

Thetypestrainis 10HT=NBRC 113063 T =BCRC 81100 T.

Genome sequence accession number: BEXE01000000.

16S rRNA gene accession number: LC318484