Companilactobacillus, 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

DESCRIPTION OF COMPANILACTOBACILLUS ALIMENTARIUS COMB. NOV.

Companilactobacillus alimentarius (a.li.men.ta'ri.us. L. masc. adj. alimentarius related to food).

Basonym: Lactobacillus alimentarius (ex Reuter 1970) Reuter 1983a, 672 VP

Growth is observed between 15 and 37°C and with pentoses, hexoses and disaccharides as carbon sources [ 115]. The genome size is 2.34 Mbp. The mol% G+C content of DNA is 35.4.

Isolated as spoilage organisms from marinated fish products, as fermentation organisms in fermented sausages, as spoilage organism in ready-to-eat meats. A strain of the species had been used as biopreservatives culture [ 116]. It occurs in association with Fructilactobacillus sanfranciscensis in type I sourdoughs [ 114] and was isolated in other plant fermentations.

The type strain is R13 T =ATCC 29643 T =CCUG 30672 T =CIP 102986 T =DSM 20249 T =JCM 1095 T =LMG 9187 T.

Genome sequence accession number: AZDQ00000000.

16S RNA gene sequence accession number: M58804.