Ligilactobacillus acidipiscis, 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 (4), pp. 2782-2858 : 2821-2822

DESCRIPTION OF LIGILACTOBACILLUS ACIDIPISCIS COMB. NOV.

Ligilactobacillus acidipiscis (a.ci.di.pis’cis. L. masc. adj. acidus sour; L. n. piscis fish; N.L. gen. n. acidipiscis of a sour fish, an isolation source of strains of this species).

Basonym: Lactobacillus acidipiscis Tanasupawat et al. 2000, 1481 VP. The species includes strains previously designated as L. cypricasei [ 214]

L. acidipiscis strains grow in 10 % NaCl; some strains grow in the presence of 12 % NaCl. They show no reaction in litmus milk and do not form slime from sucrose. Niacin and calcium pantothenate are required for growth [ 215]. The genome size of the type strain is 2.33 Mbp. The mol% G+C content of DNA is 39.1.

Isolated from fermented fish (pla-ra and pla-chom) in Thailand but also found in dairy products, soy sauce mash, table olives, sake starter, tropical grasses, forage crops, bee pollen, and Chinese DaQu, a saccharification starter for production of vinegar and liquor from cereals.

The type strain is FS60-1 T = CCUG 46556 T = CIP 106750 T = DSM 15836 T = HSCC 1411 T = JCM 10692 T = NBRC 102163 T = NRIC 0300 T = PCU 207 T = TISTR 1386 T .

Genome sequence accession number: AZFI00000000.

16S rRNA gene accession number: AB023836 .