Lacticaseibacillus jixianensis, JIXIANENSIS, 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 : 2812

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728499
persistent identifier	https://treatment.plazi.org/id/03A8D903-D211-025F-FC95-FF4C542C31B0
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Lacticaseibacillus jixianensis
status	comb. nov.

Treatment

DESCRIPTIONOF LACTICASEIBACILLUS JIXIANENSIS COMB. NOV.

Lacticaseibacillus jixianensis (ji.xian.en’sis. N.L. masc. adj. jixianensis pertaining to Jixian, a county in the Heilongjiang province of China).

Basonym: Lactobacillus jixianensis Long and Gu, 2019, 2346 VP

Original characteristics of L. jixianensis strains are provided by [ 158]. The genome size of the type strain is 2.47 Mbp. The mol% G+C content of DNAis 58.3.

Isolatedfromfermented Chinesecabbage.

Thetypestrainis 159–4 T =CCM 8911 T =NCIMB 15175 T.

Genome sequence accession number: RHOJ00000000.

16S rRNA gene accession number: MK110836 View Materials .

158. Long GY, Gu CT. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2340 - 2353.