Levilactobacillus acidifarinae, ACIDIFARINAE, 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 : 2837

DESCRIPTIONOF LEVILACTOBACILLUS ACIDIFARINAE COMB. NOV.

Levilactobacillus acidifarinae (a.ci.di.fa.ri’nae. L. masc. adj. acidus sour; L. fem. n. farina; N.L. gen. n. acidifarinae of sourdough).

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

Characteristics of the species are as described [ 291]. The genome size of the type strain is 2.92 Mbp. The mol% G+C content of DNA is 51.5.

Isolated from type I wheat sourdough and fermented rice bran.

Thetypestrainis R-19065 T = DSM 19394 T = CCM 7240 T =CCUG 50162 T = JCM 15949 T =LMG 2220 T.

Genome sequence accession number: AZDV00000000.

16S rRNA gene accession number: AJ632158 .