Acetilactobacillus, 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 : 2842

DESCRIPTIONOF ACETILACTOBACILLUS GEN. NOV.

Acetilactobacillus , (A.ce.ti.lac.to.ba.cil’lus. L. neut. n. acetum vinegar, referring to the isolation of the sole representative of this genus from a grain vinegar mash; N.L. masc. n. Lactobacillus a bacterial genus name; N.L. masc. n. Acetilactobacillus , a lactobacillus from vinegar).

Gram-positive, rod-shaped, catalase negative, heterofermentative. Mesophilic, with a narrow temperature range of growth, and acid tolerant with an optimum pH of growth at 4.0. The spectrum of carbohydrates that support acid formation isunusual as itincludes sugar alcoholsand disaccharides but excludes most hexoses and all pentoses. The unusual substrate requirements and pH optimum for growth may reflect an ecological association with acetic acid bacteria. The sole representative of the genus wasisolated froma grain vinegar mash (vinegar pei) andhas a genome size of 2.33 Mbp with a mol% G+C content of 41.7.

Thetype species of thegenus is Acetilactobacillus jinshanensis sp. nov.