Companilactobacillus insicii, INSICII, 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 : 2805

DESCRIPTIONOF COMPANILACTOBACILLUS INSICII COMB. NOV.

Companilactobacillus insicii (in.si’ci.i. L. gen. n. insicii from minced meat).

Basonym: Lactobacillus insicii Ehrmann et al. 2016 , 241 VP

Growthisobserved inthe range of 8–45 °C [ 132]; the genome size is 2.54 Mbp. The mol% G+C content of DNA is 34.9.

Isolated from pork salami.

Thetypestrainis TMW 1.2011 T =CECT 8802 T =DSM 29801 T.

Genome sequence accession number: RHNU00000000.

16S RNA gene sequence accession number: KP677494 .