Latilactobacillus sakei subsp. carnosus, SAKEI SUBSP. CARNOSUS, 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 : 2815

DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. CARNOSUS COMB. NOV

Latilactobacillus sakei subsp. carnosus (car.no’sus. L. masc. adj. carnosus pertainingto meat).

Basonym: Lactobacillus sakei subsp. carnosus Torriani et al. 1996, 1162 VP

L. sakei subsp. carnosus wasformerly alsoreferred to as Lactobacillus curvatus subsp. melibiosus [ 182]. Characteristics of the species aredescribed in [ 183]. The genome size of the type strain is 1.99 Mbp. The mol% G+C content of DNA is 41.0.

Isolated from fermented meat products, vacuum-packaged meat, sauerkraut, and other fermented plant material.

Thetypestrainis R 14b/ aT =LMG 17302 T = DSM 15831 T =CCUG 31331 T = CIP 105422 T =JCM 11031 T.

Genome sequence accession number: AZFG00000000.

16S rRNA gene accession number: AY204892 .