Paucilactobacillus oligofermentans, OLIGOFERMENTANS, 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 : 2830

DESCRIPTIONOF PAUCILACTOBACILLUS OLIGOFERMENTANS COMB. NOV.

Paucilactobacillus oligofermentans (o.li.go.fer.men’tans, Gr. masc.adj.oligosfew; L.pres. part. fermentans, fermenting;N.L. part. adj. oligofermentans , fermenting few [carbohydrates]).

Basonym: Lactobacillus oligofermentans Koort et al. 2005, 2236 VL

Strainsgrow at 4 and 15°C but notat 37 °C [ 249]. The genome size of the type strain is 1.83 Mbp. The mol% G+C content of DNAis 35.6.

Isolated from marinated poultry meat at the end of its shelf life, and from fermented olives.

Thetypestrainis AMKR18 T = DSM 15707 T = JCM 16175 T =LMG 22743 T.

Genome sequence accession number: AZFE00000000.

16S rRNA gene accession number: AY733084 .