Limosilactobacillus fermentum, FERMENTUM, 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 : 2831

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728730
persistent identifier	https://treatment.plazi.org/id/03A8D903-D23E-0270-FFD0-FBD5535D35C9
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Limosilactobacillus fermentum
status	comb. nov.

Treatment

DESCRIPTIONOF LIMOSILACTOBACILLUS FERMENTUM COMB. NOV.

Limosilactobacillus fermentum (fer.men ′ tum. L. neut. n. fermentum which causes fermentation, leaven, ferment).

Basonym: Lactobacillus fermentum Beijerinck 1901 , 233 (Approved Lists). The species includes strains previously classified as Lactobacillus cellobiosus [ 254]

L. fermentum is the only species in Limosilactobacillus that is not adapted to the intestine of vertebrates [ 17]. The genome size of the type strain is 1.90 Mbp. The mol% G+C content of DNAis 52.4.

Occurs widely in spontaneously fermented cereals and other fermenting plant materials [ 58, 255], also in dairy products, manure and sewage, and the faeces and vagina of humans.

Thetypestrainis F (352) T = ATCC 14931 T = DSM 20052 T =CIP 102980 T = JCM 1173 T =LMG 6902 T.

Genome sequence accession number: JQAU00000000.

16S rRNA gene accession number: JN175331 View Materials .

References

255. Beijerinck M. Anhaufungsversuche MIT Ureumbakterien. Ureumspaltung durch urease und durch Katabolismus. Zentralbl Bakteriol Parasitenkd Infekt Hyg II Abt 1901; 7: 33 - 61.

254. Dellaglio F, Torriani S, Felis GE. Reclassification of Lactobacillus cellobiosus Rogosa et al. 1953 as a later synonym of Lactobacillus fermentum Beijerinck 1901. Int J Syst Evol Microbiol 2004; 54: 809 - 812.

17. Duar RM, Lin XB, Zheng J, Martino ME, Grenier T et al. Lifestyles in transition: evolution and natural history of the genus Lactobacillus. FEMS Microbiol Rev 2017; 41: S 27 - S 48.

58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900.