Lactobacillus kitasatonis

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 : 2799

Lactobacillus kitasatonis

Lactobacillus kitasatonis (ki.ta.sa.to‘nis. L. gen. n. kitasatonis referring to Shibasaburo Kitasato, the founder of Kitasato Institute, the father of Japanese bacteriology).

Lactobacillus kitasatonis produces DL-lactic acid from mannose, maltose, galactose, sucrose and fructose while acid is not produced from arabinose, xylose, ribose, trehalose, melibiose and raffinose [ 102]. The genome size of the type strain is 1.91 Mbp and the mol% G+C content of DNA is 37.5.

Isolated from the intestine of animals including chicken and swine.

The type strain is T. Mitsuoka Ch-J-2–1 T =JCM 1039 T =KCTC 3155 T.

Genome sequence accession number: AZFU00000000.

16S rRNA gene accession number: AB107638.