Lacticaseibacillus camelliae, 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, pp. 2782-2858 : 2812

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728493
persistent identifier	https://treatment.plazi.org/id/03A8D903-D211-025F-FFD0-FF4C536631F2
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Lacticaseibacillus camelliae
status	comb. nov.

Treatment

DESCRIPTIONOF LACTICASEIBACILLUS CAMELLIAE COMB. NOV.

Lacticaseibacillus camelliae (ca.mel ′ li.ae. N.L. gen. n. camelliae , of Camellia sinensis fermented tea leaves).

Basonym: Lactobacillus camelliae Tanasupawat et al. 2007, 1371 VL [ 160]

Original characteristics of L. camelliae strains are as provided by [ 161].The genome size of the type strain is 2.57 Mbp. The mol% G+C content of DNAis 55.4.

Isolated from fermented tea ( Camellia sinensis ) leaves and fermented tomato pomace.

Thetypestrainis MCH3-1 T =BCC 21233 T =DSM 22697 T =JCM 13995 T =NRIC 0672 T.

Genome sequence accession number: AYZJ00000000.

16S rRNA gene accession number: AB257864 View Materials .

References

160. Oren A, Garrity GM. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2015; 65: 3763 - 3767.

161. Tanasupawat S, Pakdeeto A, Thawai C, Yukphan P, Okada S. Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov. J Gen Appl Microbiol 2007; 53: 7 - 15.