Companilactobacillus allii, 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 : 2803

DESCRIPTIONOF COMPANILACTOBACILLUS ALLII COMB. NOV.

Companilactobacillus allii (al’li.i. L. gen. n. allii of Egyptian onions ( Allium proliferum ), the source of fermented onions, pa-kimchi, from which the type strain was isolated).

Basonym: Lactobacillus allii Jung et al. 2017 , 4939 VP

Growth is observed at 25 and 37 °C; hexoses and disaccharides but not pentoses are fermented [ 117]. The genome size is 2.51 Mbp. The mol% G+C content of DNA is 35.3.

Isolated from scallion kimchi.

Thetypestrainis WiKim39 T =KCTC 21077 T =JCM 31938 T.

Genome sequence accession numbers: CP019323 (chromosome) and CP019324 (plasmid).

16S RNA gene sequence accession number: NR_159082.