Lentilactobacillus sunkii, SUNKII, 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 : 2847

DESCRIPTIONOF LENTILACTOBACILLUS SUNKII COMB. NOV.

Lentilactobacillus sunkii (sun’ki.i. N.L. gen. n. sunkii of sunki, non-salted Japanese traditional pickle).

Basonym: Lactobacillus sunkii Watanabe et al. 2009 , 759 VP

Physiological properties and origin are comparable to L. kisonensis [ 333]. The genome size of the type strain is 2.69 Mbp. The mol% G+C content of DNA is 42.1.

Isolated from sunki, a fermented turnip product, and from kefir.

Thetypestrainis YIT 11161 T =DSM 19904 T =JCM 15039 T =NRIC 0744 T.

Genome sequence accession number: AZEA00000000.mol% G+C content of DNAis 36.9.