Lapidilactobacillus, 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 : 2809

DESCRIPTION OF LAPIDILACTOBACILLUS BAYANENSIS COMB. NOV.

Lapidilactobacillus bayanensis (ba.yan.en´sis. N.L. masc. adj. bayanensis pertaining to Bayan, a county in the Heilongjiang province of China).

Basonym: Lactobacillus bayanensis Wei and Gu 2019 , 3191 VP

Cells grow at 15 °C but not at 37 °C. L(+)-Lactic acid and D(−)- lactic acid are produced from glucose, fructose, mannose and maltose; pentoses or other disaccharides are not fermented [ 118]. The genome size of the type strain is 2.43 Mbp. The mol% G+C content of DNA is 40.1.

Isolated from fermented Chinese cabbage.

The type strain 54–5 T =LMG 31166 T =NCIMB 15153 T =CCM 8936 T =KCTC 21118T.

Genome sequence accession number: RHOX00000000.

16S rRNA gene accession number: MK110807.