Lactobacillus gasseri

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 : 2796

Lactobacillus gasseri

Lactobacillus gasseri (gas’se.ri. N.L. gen. n. gasseri , of Gasser, named for F. Gasser, a French bacteriologist).

Lactobacillus gasseri strains are all positive for glucose, mannose, galactose, maltose, sucroseand fructose fermentation and produce DL-lactic acid. Strains do not ferment ribose, mannitol and raffinose. Further characteristics are provided by [ 84 – 86]. Thegenome size is 1.89 Mbpand the mol% G+C content of DNA is 35.3.

One of the predominant species in the human female lower genital tract. Also isolatedfrom the human mouth, intestinal tract, and from the intestine of animals. Also found in wounds, urine, blood, carious dentine, and pus of patients suffering from septic infections.

Thetypestrainis 63 AMT of Gasser=ATCC 33323 T =CCUG 31451 T =CIP 102991 T =DSM 20243 T =JCM 1131 T =LMG 9203 T =NRRL B-14168 T =NRRL B-4240 T.

Genome sequence accession number: NC_008530.

16S rRNA gene accession number: AF519171 .