Companilactobacillus kedongensis, KEDONGENSIS, 2020
publication ID |
https://doi.org/10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728420 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D217-0259-FFD0-FF4C53CB31D5 |
treatment provided by |
Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30) |
scientific name |
Companilactobacillus kedongensis |
status |
comb. nov. |
DESCRIPTIONOF COMPANILACTOBACILLUS KEDONGENSIS COMB. NOV.
Companilactobacillus kedongensis (ke.dong.eńsis. N.L. masc. adj. kedongensis , pertaining to Kedong, a county in the Heilongjiang province of China).
Basonym: Lactobacillus kedongensis Weiand Gu 2019 , 3191 VP
Characteristics of C. kedongensis are generally similar to C. jidongensis [ 118]. The genome size is 2.27 Mbp, the mol% G+C content is 36.2.
Isolatedfromfermented Chinesecabbage.
Thetypestrainis 116–2 T =LMG31051 T =NCIMB 15158 T =CCM 8899 T =KCTC 21124 T.
Genome sequence accession number: RHOR00000000.
16S RNA gene sequence accession number: MK110817 View Materials .
118. Wei YX, Gu CT. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int J Syst Evol Microbiol 2019; 69: 3178 - 3190.
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
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