Levilactobacillus zymae, 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 : 2840

DESCRIPTIONOF LEVILACTOBACILLUS ZYMAE COMB. NOV.

Levilactobacillus zymae (zy’mae. Gr. fem. n. zyme leaven, sourdough; N.L. gen. n. zymae of sourdough).

Basonym: Lactobacillus zymae Vancanneyt et al. 2005 , 619 VP

Characteristics of the species are as described [ 291]. The genome size of the type strain is 2.71 Mbp. The mol% G+C content of DNA is 53.6.

Isolatedfromatype Iwheat sourdough, forages andfermented onions.

Thetypestrainis R-18615 T =DSM 19395 T =CCM 7241 T =CCUG 50163 T = JCM 15957 T =LMG 22198 T.

Genome sequence accession number: AZDW00000000.

16S rRNA gene accession number: AJ632157 .